Stir fried vegetables in ginger sauce

Recipe by Kanan Divecha of Mumbai, IN

Ingredients vegetarian 4 servings

    • 100 gms. carrots, sliced round
    • 100 gms. caulifower cut into small florets
    • 100 gms. french beans cut in 1-2 inches length
    • 100 gms. button mushrooms sliced into halves
    • 4-5 spring onions, bulbs sliced into halves & green stems cut into 1-2 inches length
    • 100 gms. paneer (cottage cheese) cubed -- optional
    • 1 small bunch of spinach, leaves cut into halves -- optional
    • 1 inch ginger, skinned and diced into very small pieces
    • 2 tbspns. soya sauce
    • 2 tbspns. corn flour
    • salt to taste


    1. Boil carrots, cauliflower, french beans in a sauce pan with 1 liter of water for about 10-15 minutes or until the vegetables are almost cooked. Drain and keep the stock aside.
    2.  To the stock, add the soy sauce and corn flour, stir and keep aside
    3. In a wok (kadhai) add 2-3 tbspns of oil, add ginger and stir fry mushrooms on a high flame, stirring it continuously
    4. Add the spring onions and stir for about 3 minutes. Add paneer and the boiled vegetables and stir for about 3-4 minutes after which add spinach.
    5. Add salt and the stock. Stir for a bit on medium flame and cover for about 4 minutes.
    6. Serve on a bed of hot, steamed rice


    christy gerald

    christy gerald

    Hi Kanan, this one is a very good recipe but i cooked the vegetables 6 mins only.