HOW TO MAKE SALT AND PEPPER VEGETABLES

Back in the day in restaurants when there were many vegetables left and most of which could not be used separately and could not even be thrown away as vegetables a part or restaurant costing people come with lots of dishes be it mix – vegetables or “bhajjis” …etc , but this particular dish is one of those snacks which are extremely addictive just like coke (I mean the drink) … but only if you master this art of cooking , with few techniques here and there and few kitchen practices of my best friend Salt I present to you  “ SALT AND PEPPER VEGETABLES”

LIST OF INGREDIENTS:

10 -12 Broccoli Florets

12 – 15 Cauliflower Florets

½ Mid – Size Cucumber

10 – 12 Mushrooms (Cut into Bite Size)

FOR MARINATION:

1 Tbsp. Ginger Garlic Paste

½ tsp. Salt

½ tsp. White Pepper Powder

¼ Cup Corn Starch

FOR THICKENER/SLURRY:

¼ Cup Water

½ tsp. Corn Starch

FOR SAUCE:

1 Mid – Size Onion Chopped

1 Mid – Size Capsicum Chopped

4 – 6 Spring Onions Chopped

1 Tbsp. Ginger Chopped

1.5 Tbsp. Garlic Chopped

2 Tbsp. Soya Sauce (low sodium)

1 Tbsp. Vinegar

¼ Cup Thickener / Slurry

½ – ¾ tsp. Salt

½ tsp. M.S.G [monosodium glutamate (optional)]

½ – ¾ Tsp. Black Pepper Powder

¼ Sugar

 INSTRUCTIONS TO MAKE THE RECIPE:

 LIST OF VEGETABLES YOU CAN YOU USE:

Baby Corn (Boil in Water for 10 Minutes)

Zucchini (Keep In Hot Water for 2 – 3 Minutes)

Eggplant (Boil for 5 Minutes)

Soy Chunks (Boil until Soft)

NOTE:

The list is endless you can add any vegetable you want but these are the commonly used vegetables