Chinese Vegetables In hot Garlic Sauce | Mallika Badrinath Recipe | Oil free cooking

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INGREDIENTS
Onions sliced – 2
Flakes of garlic – 3 minced
Carrot sliced thin and broad – 1
Babycorn sliced thin – 5 pieces
Red, yellow and green capsicum – one in each
Sugar – 1 /2 tsp

For The Sauce:
Tomato purée – 1/4 Cup
Light soya sauce – 1tsp
Few drops of Tabasco sauce
Corn flour – 1Tbl.sp
Water – 2 1/2 Cups
Salt
Ajinomoto/ Monosodium glutamate – 2 pinches(M S G)
Red chilli powder – 1/2 tsp

METHOD
1. Heat a non stickpan. Spread sliced onions sprinkled with few pinches of salt.
2. Close with a lid and keep in high flame for a minute. Sauté it with sugar until colour changes.
3. Add carrots, Baby corn and fry for one minute. Sprinkle M S G and stir fry for few minutes. Pour the sauce ingredients which is mixed together and cook until thick and it gets a shine.