Shanghai Vegetables

Ingredients:

• Carrot - 1 large or 2 small
• Beans - 3 nos
• Capsicum - 1 small
• Cauliflower - 1/2 cup
• Onion - 2 large
• Garlic - 1 tblspn
• Spring onion white part - 1 tblspn
• Spring onion green part - 2 tblspn
• Mushroom chopped - 1/4 cup
• Salt - to taste
• Olive oil or any refined oil - 11/4 tblspn 

For making sauce:

• Corn flour - 1 3/4 tblspn
• Soy sauce - 1 tspn
• Chilli sauce or chilli powder - 1 to 1 1/4 tspn
• Honey - 11/2 tspn
• Pepper powder - 1 tspn
• Water - as required

Method:

• Wash and chop all the vegetables to your desire shape
• Combine all ingredients given under the heading 'For making sauce' in a bowl except water, then add water little by little and make paste and keep it aside
• Heat oil in a kadai, add garlic, onion, spring onion white part and saute it 
• After 2 mins add all the vegetables and saute it till it becomes tender ( or previously blanch all the vegetables and then keep in flame for  2 mins )
• Mean while heat sauce in a pan, add more water in it ( as required i added 250 ml )
• When it comes to sauce consistency switch off the stove and add the sauce to the cooked vegetables
• Keep in low flame for 2 to 3mins, then switch off the stove and serve hot with spring onion garnish

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