ALMOND VEGETABLES !!!!!

Its a chinese dish & i first tasted this dish at restura Ocean pearl, Udupi when we went to celebrate our son's 12th reults. I fell in love with dish as i like almonds, chinese cuisine & non spicy dishes very much. It looked very much easy to prepare at home for me. When i was searching for this recipe in google, i saw Master chef Sanjeev kapoor's recipe  & decided to try it. Ofcourse i skipped few veggies & added few veggies what i had in my fridge . & I added black pepper powder instead of white pepper powder , hence the colour :P 

INGREDIENTS:-

Almonds, blanched & peeled - 20
carrots, cut into round - 1 medium
babycorn, cut into round - 4-5
french beans, cut into 1 inch diamond shape - 4-6
green capsicum, cut into 1 inch 1 inch diamonds - 1 medium
butten mushrooms quartered - 6-8
cornflour/corn starch - 2 tblsp
oil - 2 tblsp
ginger , finely chopped - 1/2 inch piece
garlic, finely chopped - 3-4 cloves
onion, roughly chopped - 1 medium
vegetable stock - 2 cups
salt to taste
black/white pepper powder - 1/4 tsp
chilli flakes -1 tsp
fresh coriander leaves, chopped - 1 tblsp fpr garnishing

METHOD:-

1. Mix cornflour in 1/4 cup of water. Heat oil in a wok, add ginger, garlic & stir fry for half a minute.Add chilly flakes & fry for half minute. Add carrot, french beans, babycorn, mushrooms & stir fry for 2 minutes.
2. Add vegetable stock & bring it to a boil. Reduce heat & simmer for a couple of minutes. Add almonds, onion, capsicum, pepper powder, salt & mix well. 
3. Stir in the cornflour mixture & cook on high flame for about 2 minutes or until the sauce thickens, stirring occasionally. 
4. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))

Note :-

1. You can add other veggies like brocoli, cauliflower, paneer etc.
2. Instead of chilli flakes, u can use chilly oil too.
3. I skipped adding MSG in this recipe as it is not good for health.