Sweet & Spicy Vegetable Hong Kong Style Recipe
A vegetarian Cantonese recipe with carrot (gajjar) - cut into chunks, green beans (french beans) - cut into inch pieces, tofu - cut into cubes. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
7 steps- 1
To begin making the Sweet and Spicy Vegetable Hong Kong Style Recipe heat the oil in a wok on high heat add the garlic, ginger, green bell peppers and the carrots and green beans
carrot (gajjar) - cut into chunks(1)green beans (french beans) - cut into inch pieces(1/4 cup)red bell pepper (capsicum) - cut into chunks(1/2)green bell pepper (capsicum) - cut into chunks(1/2)inch ginger - grated(2)cloves garlic - finely chopped(3)-/2 vegetable stock(1 cups)salt and pepper - for seasoning - 2
Stir fry on high heat for a few minutes until you have tender-crisp vegetables
-/2 vegetable stock(1 cups) - 3
Once done add the chillies, tofu and stir-fry for 2 more minutes on high heat
tofu - cut into cubes(200 grams)dry red chillies - halved(3)chilli vinegar(2 teaspoon)teaspoons red chilli sauce(2) - 4
After two minutes add the soy sauce, chilli sauce, vinegar, sugar, salt, and pepper and mix well
red bell pepper (capsicum) - cut into chunks(1/2)green bell pepper (capsicum) - cut into chunks(1/2)tablespoons soy sauce(2)chilli vinegar(2 teaspoon)teaspoons red chilli sauce(2)sugar(1/2 teaspoon)salt and pepper - for seasoning - 5
Add the cornflour paste and the vegetable stock; simmer until the sauce thickens
tablespoons soy sauce(2)teaspoons red chilli sauce(2)-/2 vegetable stock(1 cups)tablespoons corn flour - mixed with 1/4 water(2 cup) - 6
Turn off heat and serve Sweet and Spicy Vegetable Hong Kong Style hot
-/2 vegetable stock(1 cups) - 7
Serve the Sweet & Spicy Vegetable Hong Kong Style Recipe along with Sichuan fried Rice for a delicious asian dinner
-/2 vegetable stock(1 cups)tablespoons corn flour - mixed with 1/4 water(2 cup)
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Sweet & Spicy Vegetable Hong Kong Style Recipe
A vegetarian Cantonese recipe with carrot (gajjar) - cut into chunks, green beans (french beans) - cut into inch pieces, tofu - cut into cubes. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
7 steps- 1
To begin making the Sweet and Spicy Vegetable Hong Kong Style Recipe heat the oil in a wok on high heat add the garlic, ginger, green bell peppers and the carrots and green beans
carrot (gajjar) - cut into chunks(1)green beans (french beans) - cut into inch pieces(1/4 cup)red bell pepper (capsicum) - cut into chunks(1/2)green bell pepper (capsicum) - cut into chunks(1/2)inch ginger - grated(2)cloves garlic - finely chopped(3)-/2 vegetable stock(1 cups)salt and pepper - for seasoning - 2
Stir fry on high heat for a few minutes until you have tender-crisp vegetables
-/2 vegetable stock(1 cups) - 3
Once done add the chillies, tofu and stir-fry for 2 more minutes on high heat
tofu - cut into cubes(200 grams)dry red chillies - halved(3)chilli vinegar(2 teaspoon)teaspoons red chilli sauce(2) - 4
After two minutes add the soy sauce, chilli sauce, vinegar, sugar, salt, and pepper and mix well
red bell pepper (capsicum) - cut into chunks(1/2)green bell pepper (capsicum) - cut into chunks(1/2)tablespoons soy sauce(2)chilli vinegar(2 teaspoon)teaspoons red chilli sauce(2)sugar(1/2 teaspoon)salt and pepper - for seasoning - 5
Add the cornflour paste and the vegetable stock; simmer until the sauce thickens
tablespoons soy sauce(2)teaspoons red chilli sauce(2)-/2 vegetable stock(1 cups)tablespoons corn flour - mixed with 1/4 water(2 cup) - 6
Turn off heat and serve Sweet and Spicy Vegetable Hong Kong Style hot
-/2 vegetable stock(1 cups) - 7
Serve the Sweet & Spicy Vegetable Hong Kong Style Recipe along with Sichuan fried Rice for a delicious asian dinner
-/2 vegetable stock(1 cups)tablespoons corn flour - mixed with 1/4 water(2 cup)
Rate this recipe
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