Assortment of exotic vegetables (such as baby corn, bell peppers, asparagus, mushrooms, zucchini, broccoli etc.), cleaned and chopped into bite-sized pieces
For the Garlic Sauce
1 tablespoon oil (sesame oil or any vegetable oil)
5-6 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon chili sauce (adjust to taste)
1 tablespoon cornstarch, dissolved in 2 tablespoons water (cornstarch slurry)
1 cup vegetable broth or water
Salt and pepper to taste
For the Garnish
Chopped spring onion greens
Sesame seeds
Recipe Preparation
In a wok or large skillet, heat the oil over medium-high heat.
Add the chopped exotic vegetables to the wok. Stir-fry for a few minutes until they start to get tender but still retain some crunch.
In a small bowl, mix soy sauce and chili sauce together. Pour this sauce mixture over the vegetables. Toss everything together to coat the vegetables with the sauce.
Pour in the vegetable broth or water. Let the mixture come to a simmer.
Gradually add the cornstarch slurry while stirring constantly. This will help thicken the sauce.
Allow the sauce to simmer and thicken for a couple of minutes. If the sauce becomes too thick, you can add a bit more broth or water to achieve your desired consistency.
Season the dish with salt and pepper according to your taste.
Once the vegetables are cooked to your liking and the sauce has thickened, remove the wok from the heat.
Serve the Exotic Vegetables in Garlic Sauce hot, garnished with chopped spring onion greens and sesame seeds.
This dish can be enjoyed as a standalone main course served with steamed rice or noodles.
Feel free to adjust the ingredients, sauces, and spices based on your preference. Exotic Vegetables in Garlic Sauce is a versatile dish that can be customized to showcase the unique flavours of the vegetables you choose to include.