How to make Singapore Sweet Garlic Vegetables -
Mixed vegetables with garlic in a sweet and sour sauce.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Garlic (लहसुन), Vegetables
Cuisine : Singaporean
Course : Main Course Vegetarian
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For more recipes related to Singapore Sweet Garlic Vegetables checkout Garlic Tendli, Lasooni Palak, Garlic Corn Mashed Potatoes, Hara Lehsun aur Aloo ki Sabzi . You can also find more Main Course Vegetarian recipes like Root Vegetables Medley Mirchi Ka Salan Tendlya Butti Dhansak
Singapore Sweet Garlic Vegetables Recipe Card
Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of Malaysian, Chinese, Indonesian, Indian, Western, Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Singapore Sweet Garlic Vegetables Recipe
Garlic finely chopped 12-14 cloves
Vegetables quartered 6
French beans cut diagonally into 1 inch pieces 4-6
Chinese cabbage cut into 1 inch pieces 1/4 small
Green capsicum cut into 1 inch pieces 1 small
Red capsicum cut into 1 inch pieces 1/2 small
Yellow capsicum cut into 1 inch pieces 1/2 small
Cornflour/ corn starch 2 1/2 tablespoons
Red chilli paste 1 teaspoon
Tomato sauce 2 tablespoons
MSG 1/4 teaspoon
Sugar 3 tablespoons
Salt to taste
Vegetable stock 2 cups
Oil 4 tablespoons
Dried red chillies halved 2
Vinegar 1 tablespoon
Sesame oil (til oil) 1 tablespoon
Method
Step 1
Mix cornflour in one cup of water. Mix red chilli paste, tomato sauce, MSG, sugar and salt in one cup of vegetable stock.
Step 2
Heat oil in a pan, add broken red chillies and garlic and stir-fry for half a minute. Add mushrooms and French beans and stir-fry for a minute.
Step 3
Add Chinese cabbage and stir in the sauce and spice mix and the remaining vegetable stock.
Step 4
Cook for four to five minutes and stir in the cornflour mixture.
Step 5
Add all the capsicums and continue to cook for two to three minutes or until the sauce starts to thicken and coats the vegetables well. Stir in the vinegar, sesame oil and serve hot.
Nutrition Info
Calories : 1023 Kcal
Carbohydrates : 72.9 gm
Protein : 9.1 gm
Fat : 76.7 gm
Other : Fiber- 8.5gm
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