Recipe: Chinese Style Mixed Vegetables

Aviary Photo_131553388641769198

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


  • Mixed Vegetables: 4 cups, chopped in small pieces (1 Potato, 1 carrot, 5-6 Beans, ½ cup of cauliflower florets, handful of Peas, 5-6 baby corns, 1 tablespoon corn, 1/2 cup shredded cabbage)
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green Bell Pepper: ½ of a medium sized
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Sesame Oil / cooking oil: ½ Tablespoon
  • Cumin Seeds: 1 Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Cinnamon Powder: 1 Teaspoon
  • Soya Sauce: 1 tablespoon
  • White Vinegar: ½ teaspoon
  • Tomato sauce: 1 tablespoon
  • Water: 1/2 cup or as required
  • Coriander Leaves: Finely chopped, 1 Tablespoon
  • Lemon Juice: A few drops
  • Spring onion: 1 tablespoon, finely chopped


  • Boil 7-8 cups of water and once water starts to boil, add the vegetables. Cover and cook them for 10 minutes or till almost cooked (80%). Drain the extra water and keep aside.
  • Cut onion, bell pepper, tomato lengthwise into 1-inch pieces.
  • Heat oil in a pan and add cumin seeds, when it changes color, add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
  • Add bell pepper. Stir for 1 minute in medium heat.
  • Add tomato and chilis. Stir for another 1 minute in medium heat.
  • Add the boiled vegetables, salt, black pepper powder and cinnamon powder.
  • Cook in high heat for 3-4 minutes.
  • Add soya sauce, vinegar, tomato sauce and water. Let it cook for 3 minutes.
  • Turn off the heat, add lemon juice and coriander leaves.

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