Method
Mix cornflour in ¼ cup of water. Cut carrots into diamonds or into petal shape. Quarter spring onion bulbs. Cut bean curd into triangles.
Heat 2 tbsps oil in a non stick wok. Add garlic paste and sauté for a few seconds. Add spring onions and carrots and continue to sauté.
Add 1 cup vegetable stock, salt and sugar and mix. Add bean curd, broccoli, almonds and mix. Add ½ cup vegetable stock and mix.
Add crushed red chillies and cornflour mixture. Mix well and cook till it thickens.Add vinegar and take the wok off the heat. Serve hot immediately.
Ingredients
| • | Carrots | 2 medium |
| • | Spring onion bulbs | 3-4 |
| • | Tofu,cut into 1 inch pieces | 150 grams |
| • | Broccoli,separated into florets | 1 medium |
| • | Cornflour/ corn starch | 2 1/2 tablespoons |
| • | Oil | 2 tablespoons |
| • | Garlic paste | 2 tablespoons |
| • | Vegetable stock | 1 1/2 |
| • | Salt | to taste |
| • | Sugar | 1 teaspoon |
| • | Almonds,blanched and peeled | 10 |
| • | Crushed red chillies | 1/4 teaspoon |
| • | Vinegar | 1 tablespoon |
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