Ingredients:

• 500 gms zucchini

• 1 box white mushrooms ( 10-12 nos)

• 1 box babycorn (about 6-7nos)

• 1 big broccoli

• 2 small onions

• 5-6 baby tomatoes chopped into halves (optional)

• 1/2 tbsp chopped ginger

• 1 tbsp chopped garlic

• 1 tsp pepper powder

• 1/2 tbsp pepper grounded coarsely

• 6 tbsp dark soya sauce

• 2 tbsp clings schezwan sauce

• 5 tbsp cornflour to be added in 4 cups water

• salt as per taste

Method:

1. Clean and cut the broccoli in florets, wash and keep it aside.

2. Chop the zucchini with the skin into big pieces and the babycorn also into big pieces.

3. Clean, wash the mushroom and cut into halves ( TIP# 5)

4. Peel, wash and remove the petals of the onions.

5. Steam the broccoli, zucchini and babycorn till soft but crunchy.

6. In a pan heat 2 tbsp oil, saute the ginger and garlic then add the schezwan,soya sauce and pepper.Add the chopped mushrooms and saute till soft on high flame.

7. Add all the steamed vegetables and saute for a minute or two then add salt and cornflour water.

8. Cook the vegetables for 5-10 minutes till the gravy thickens.

9. Remove from flame and serve the stew in serving bowls topped with chopped baby tomatoes.

Note: Tofu, french beans, carrots and snow peas can also be added to the stew.

This yummy vegetable stew can also be served with Hakka Noodles and Veg fried rice.