Preparation Time: 20 mins
Cooking Time: 7 mins
Makes 6 servings
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2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/3 cup shredded cabbage
1/3 cup grated carrot
1/3 cup finely chopped cauliflower
1/3 cup chopped spring onions with the greens
1 tbsp chopped coriander (dhania)
4 cups clear vegetable stock
2 tbsp vinegar
1 tbsp soy sauce
1 tbsp chilli sauce
1/2 tsp freshly ground black pepper powder
salt to taste
2 tbsp cornflour dissolved
1/3 cup water
chillies in vinegar
1.Heat the oil in a wok / kadhai on a high flame till it smokes.
2.Add the garlic and sauté on a high flame for a few seconds.
3.Add all the vegetables and sauté on a high flame for another 2 minutes.
4.Add the vegetable stock, vinegar, soya sauce, chilli sauce, pepper and salt, mix well and cook on a high flame for 2 minutes.
5.Add the cornflour mixture, mix well and cook on a high flame for a minute, while stirring continuously.
6.Serve hot with chillies in vinegar, soya sauce and chilli sauce.