A very spicy preparation of vegetables with soy sauce, a common favorite.  A dish which is prepared with chunks of vegetables stir fried in a very tangy base of soy and chilli sauce. This dish can make a great accompaniment to almost all Asian Rice Dishes.

Serves: 4
Cooking Time: 15 minutes
Preparation Time: 15 minutes

Ingredients

• 2 cups of vegetables (carrots, french beans, baby corn) all cut in chunks
• 1/2 cup green bell pepper cut into big chunks as well
• 2 teaspoons of finely chopped ginger
• 1 teaspoon of finely chopped garlic
• 3 dry red chillies (halved)
• 2 tablespoons of soy sauce
• 2 teaspoons of white chilli vinegar
• 2 teaspoons of red chilli sauce (prefer the non sweet version)
• 1/2 teaspoon of sugar
• 1.5 cups of  vegetable stock/water
• 2 tablespoons of cornflour mixed with 1/4 cup of water
• 2 tablespoons of oil
• Salt and Black Pepper to taste

Method
Heat the oil in a wok on high heat add the garlic, ginger, green bell peppers and the vegetables.

Stir fry on high flame for a few minutes until you have tender crisp vegetables. Add the chillies and stir fry for 2 more minutes on high heat. Add, the soy sauce, chilli sauce, vinegar, sugar, salt and pepper and mix well.

Add the corn flour paste and the stock; simmer until the sauce thickens. Turn off heat and server hot with any Asian Fried Rice.