Chinese Vegetable Curry

This recipe is flavorful way to consume vegetables in almost raw form, as the vegetables are not cooked for long they don't loose their nutrients. Carrots are excellent source of Vitamin A, broccoli, pepper are good source of vitamin C. Peas are rich in vitamin K and magnesium.

Nutrition value of carrots, broccoli, peppers, green peas, soy suace

- Diced Carrot 1/2 cup
- Green peas (whole if available) ½ cup
- Broccoli few florets
- Green and Red Bell pepper diced ¼ cup each
- Scallions Chopped
- Bean Sprout ( Optional)
- Oil
- Red Chili Flakes
- Corn Starch 2 tablespoons dissolved in Water
- Soy Sauce
- Ginger paste

1. Heat oil, add chili flakes and ginger paste, sauté
2. Add scallions and vegetables and sauté on high heat for 2-3 minutes
3. Add 3 cups water, let water boil
4. When water boiling add starch and stir well
5. Add soy sauce