Stir Fried Vegetables | Sanjeev Kapoor Khazana

Roughly chop porke choy.

Cut broccoli into florets and blanch it.

Cut baby corn diagonally and blanch it.

Cut butter mushrooms in half.

Chop garlic.

Cut capsicum into triangles.

Cut spring onion diagonally.

Cut shimi mushrooms.

Cut red bell pepper into triangles.

Cut yellow bell pepper into triangles.

Soak dried chantrel mushrooms.

Heat oil in a hot wok.

Add chopped garlic and sauté until it turns light golden brown.

Add butter mushrooms and shimi mushrooms, toss them together.

Add blanched baby corn and soaked chantrel mushrooms, toss again.

Add salt and black pepper powder, mix well.

Add green capsicum, red bell pepper, yellow bell pepper, broccoli, and porke choy, toss everything together.

Add a little bit of soy sauce, toss again.

Add more salt and black pepper powder, mix thoroughly.

Add spring onions and toss on high flame for one minute.

Serve the stir-fried vegetables.

Equipment Needed

Spice Level:

Dietary