How to make Bundles Of Vegetables In Chilli Honey Sesame Sauce -
Exotic vegetables and mushrooms with blend of sauces
This recipe has featured on the show Khanakhazana.
Main Ingredients : Oyster Mushrooms (ओयस्टर मशरूम ), Carrots (गाजर)
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Bajra Nu Bachku Onion-Tomato Masala Hara Choliya Dahi Ka Chounk Mathanga Erissery
Bundles Of Vegetables In Chilli Honey Sesame Sauce Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Bundles Of Vegetables In Chilli Honey Sesame Sauce Recipe
Oyster Mushrooms 5-6 medium
Carrots cut into thin strips 2 medium
Zucchini cut into thin strips 2 medium
Bamboo shoots cut into thick strips 2
Red capsicum cut into thin strips 1 medium
Yellow capsicum cut into thin strips 1 medium
Green capsicum cut into thin strips 1 medium
Vegetable stock 3 cups
Ginger chopped 1 inch piece
Salt to taste
Spring onion greens cut into thin strips 2
Sesame seeds (til) toasted 1 tablespoon
Sesame oil (til oil) 2 tablespoons
Garlic chopped 5-6 cloves
MSG 1/4 teaspoon
White wine 1 tablespoon
Black peppercorns 5-6
Honey 1 tablespoon
Vinegar 1 teaspoon
Red chilli sauce 1 teaspoon
Soy sauce 1 teaspoon
Cornflour/ corn starch 1 tablespoon
Method
Step 1
Soak dried mushrooms in warm water for twenty to thirty minutes. Drain and slice them.
Step 2
Bring vegetable stock to a boil, add chopped ginger and salt to it and blanch all the vegetables one at a time.
Step 3
Drain and reserve the stock. Using a selection of all the prepared ingredients, make up bundles and tie around the middle with the green of the spring onions.
Step 4
Heat oil in a pan, add chopped garlic and sauté for one or two minutes.
Step 5
Add one cup of vegetable stock and add MSG, salt, wine, black peppercorns, honey, vinegar, red chilli sauce, soya sauce and bring to a boil.
Step 6
Dissolve the cornflour in a quarter cup of vegetable stock and add to the cooking sauce.
Step 7
Simmer for a few minutes and then pour over the bundles, coating them evenly.
Step 8
Sprinkle with sesame seeds and serve immediately.
Nutrition Info
Calories : 385.9 Kcal
Carbohydrates : 39 gm
Protein : 9.67 gm
Fat : 21.16 gm
Other : 4.86
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
