How to make Singapore Sweet Garlic Vegetables - Mixed vegetables with garlic in a sweet and sour sauce.

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Garlic (लहसुन), Vegetables

Cuisine : Singaporean

Course : Main Course Vegetarian

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Singapore Sweet Garlic Vegetables Recipe Card

Singapore Sweet Garlic Vegetables
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Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of  Malaysian, Chinese, Indonesian, Indian, Western,  Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.

For more recipes related to Singapore Sweet Garlic Vegetables checkout Garlic Tendli, Lasooni Palak, Garlic Corn Mashed Potatoes, Garlic Mushrooms . You can also find more Main Course Vegetarian recipes like Kembu Kari, Makai Na Bhartha, Besanwali Bhindi, Kabuli Chana Palda.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Singapore Sweet Garlic Vegetables Recipe

  • Garlic finely chopped 12-14 cloves

  • Vegetables quartered 6

  • French beans cut diagonally into 1 inch pieces 4-6

  • Chinese cabbage cut into 1 inch pieces 1/4 small

  • Green capsicum cut into 1 inch pieces 1 small

  • Red capsicum cut into 1 inch pieces 1/2 small

  • Yellow capsicum cut into 1 inch pieces 1/2 small

  • Cornflour/ corn starch 2 1/2 tablespoons

  • Red chilli paste 1 teaspoon

  • Tomato sauce 2 tablespoons

  • MSG 1/4 teaspoon

  • Sugar 3 tablespoons

  • Salt to taste

  • Vegetable stock 2 cups

  • Oil 4 tablespoons

  • Dried red chillies halved 2

  • Vinegar 1 tablespoon

  • Sesame oil (til oil) 1 tablespoon

Method

Step 1

Mix cornflour in one cup of water. Mix red chilli paste, tomato sauce, MSG, sugar and salt in one cup of vegetable stock.

Step 2

Heat oil in a pan, add broken red chillies and garlic and stir-fry for half a minute. Add mushrooms and French beans and stir-fry for a minute.

Step 3

Add Chinese cabbage and stir in the sauce and spice mix and the remaining vegetable stock.

Step 4

Cook for four to five minutes and stir in the cornflour mixture.

Step 5

Add all the capsicums and continue to cook for two to three minutes or until the sauce starts to thicken and coats the vegetables well. Stir in the vinegar, sesame oil and serve hot.