1/2 cup diagonally cut and blanched carrot 3/4 cup broccoli florets 4 1/2 cups clear vegetable stock 1 1/2 tsp of oil 1/2 tsp finely chopped ginger (adrak) 1 tsp finely chopped garlic (lehsun) 1/2 tsp finely chopped green chilies salt to taste 1/2 cup bean sprouts freshly ground black pepper Method
- Heat the oil in a deep non-stick pan, add the ginger, garlic and green chillies and sauté on a high flame for 30 seconds.
- Add the carrot and broccoli and sauté on a high flame for 2 minutes.
- Add the clear vegetable stock and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
- Add the bean sprouts and pepper powder, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
Serve immediately topped with crispy rice.