Zucchini, Baby Corn and Capsicum, My Style!

A wise man once said, “Necessity is the mother of all inventions”. And I have become a firm believer in this proverb after yesterday night’s invention test 🙂 Lent is at its peak and I had exhausted all of my veg recipes. Yesterday I got so caught up with work that I had just 30 minutes to prepare dinner. And I decided to make some egg fried rice (my saviour at such trying times!). As I did not have time to search for a recipe for the side dish, I threw in all the veggies I had at the moment along with some sauces that I thought should work out well and said a quick prayer. And thank god, the dish came out all right and what’s more, it got a thumbs up from my husband as well! So here it is, presenting “Zucchini Baby Corn Capsicum, My Style”.

Ingredients
3-4 spring onion bulbs (sliced thinly)
1 small zucchini (sliced thinly)
4-5 baby corn (diced)
1 capsicum (diced)
1 spring onion green (chopped fine)
1 teaspoon ginger paste
2 tablespoon Hoisin sauce
2 tablespoon dark Soy Sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sugar
Sesame seeds (for garnishing)
Salt to taste
2-3 tablespoon oil
 
How To Make Zucchini Baby Corn Capsicum
Heat the oil in a wok. When the oil is smoking hot, add the sliced spring onion bulbs and the ginger and saute for a minute. Next add the baby corn and saute on high heat for a minute. Now add zucchini and capsicum and again fry for 2-3 minutes. Now add the sauces along with vinegar, honey and sugar and saute on medium heat for a couple of minutes. If you want this dish to have some gravy, add half a cup of water and keep on low flame till it starts to boil, about 5 minutes. Now add the cornflour paste and take off from fire as soon as the gravy thickens. Garnish with chopped spring onion greens and sesame seeds and serve zucchini baby corn capsicum hot with fried rice/noodles.