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Ingredients
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baby onions - 7
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baby cougettes - 7
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baby carrots - 7
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potatoes 5, halved
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cherry tomatoes - 5
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can chick-peas - 200g, drained
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ginger pulp - 1 tsp
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garlic pulp - 1 tsp
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dried chilies - 1 tsp, crushed
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corn oil - 1 tbsp
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chili sauce - 1 tbsp
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salt
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sesame seeds - 1 tbsp, to garnish
Method
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Boil a pan of salted water, add in
the carrots and potatoes, cook for 15 minutes then add in the
courgettes, boil for a further 5 minutes until all the
vegetables are just tender.
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Drain the vegetables well and set
aside.
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Heat the oil in a wok and add the
onions, fry until it turn golden brown. Lower the heat and add
the garlic, ginger, chili sauce and salt to taste. Do not let
the mixture burn.
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Then, add the chick-peas and
stir-fry over medium heat until the moisture has been absorbed.
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Add in the cherry tomatoes, cooked
vegetables and continue frying over medium heat, stirring.
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Serve the vegetables on a dish,
garnish with sesame seeds and crushed red chilies. Serves 2-3.
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