1. Simple Indo-Chinese Vegetables in gravy

Ingredients:

Cut red bell-paper half a cup

Cut white onions half a cup

Baby corn half a cup

Cut button mushrooms one cup

1 tsp ginger finely chopped

1 tsp garlic cloves finely chopped

Finely chopped green chilies or red chili flakes as per taste

Salt

One tbsp Sesame oil

Cashew nuts optional

For sauce: One tbsp white vinegar

One tbsp low sodium Soya Sauce

One tsp cornstarch

One tbsp hot and sweet tomato sauce

Cut the vegetables in one inch square pieces. In a wok heat some sesame oil. Add ginger, garlic and chilies. Stir for 30 sec. Add all the veggies. Stir-fry on high flame for three mins. In the mean while add the ingredients for sauce together in 2 tbsp of cold water. When the vegetables are still crisp and have good color add the sauce and salt. Moving with ladle bring it to boil. Add Cashew nuts on it while serving. Eat with steaming rice.