Total servings: 5-6
Cuisine: Chinese Calories: 200
Effort: Easy Pre-Prep time: 20 mins
Best for: Low Calories Dieters

Preparation time: 15 mins
How to serve: Hot

1 cup mixed parboiled vegetables (carrots, broccoli, baby corn and french beans)
1cup capsicum, cubed
2 tomatoes, blanched, peeled and grated
1 onion, cubed
1 to 2 chopped green chillies
1 teaspoons chopped ginger
1 teaspoons chopped garlic
1 tablespoon celery, chopped
2 teaspoons cornflour
1 teaspoon tomato-chilli sauce
1 teaspoon oil
Salt to taste

Heat the oil in a non-stick pan, add the onion, green chillies, ginger, garlic and celery and saute for a few minutes.
Add the grated tomatoes and salt and simmer it over a medium flame for 4 to 5 minutes, till it thickens.
Add all the vegetables and saute for a few seconds.
Combine the cornflour and tomato-chilli sauce with 1 cup of water and add it to the mixture.
Bring to a boil and simmer for 4 to 5 minutes till the sauce thickens.
Adjust salt to taste and serve hot.