Vegetables in Chinese Chili Garlic Sauce

Ingredients

Sesame oil - 2 tbsp 
Dry red chilies - 15-20 
Garlic - 10-12 cloves
 Onion - 2 ( cut into big squares )
 Red, yellow and green bell peppers - half each ( cut into squares ) 
Broccoli - a small head ( cut into small florets ) 
Cauliflower - 1 cup ( cut into small florets )
 Mushroom - 200 g ( cut into half )
 Carrots - 1\2 cup ( cut into thin slices )
 Soy sauce - 2 tbsp 
Red chili sauce - 2 tbsp
 Vinegar - 1 tbsp
 Tomato ketchup - 2 tbsp
 Salt to taste 
Cornflour - 3 tbsp 
Spring onion greens - 1\2 cup ( finely chopped )

Method

Soak the dry red chilies in warm water for 10 - 15 minutes. Drain the water and blend the chilies in a blender to make a paste. keep aside. Heat sesame oil in a wok. Add garlic and fry till lightly browned. Add onions and saute for a minute. Add all the vegetables and saute for a minute. Add water in the wok till it cover the vegetables. let the water come to a boil. Add soy sauce, red chili sauce, vinegar, fish sauce, tomato ketchup and dry red chili paste. Add MSG and salt to taste. Mix well. Dissolve the cornflour in little water and add it to the wok. Cook for 3-4 minutes, till the gravy thickens. You can add a little more cornflour dissolved in water if you want a thicker gravy. Garnish with spring onion greens. Serve hot with fried rice or plain or 
Burnt Garlic Noodles.

Vegetables in Chinese Chili Garlic Sauce