INGREDIENTS:

For Chinese Sauce– [A]

• 200ml water
• 2 tbsp. cornflour
• 1 tbsp. vinegar
• 2 tbsp. soy sauce
• 2 tbsp. red chilli sauce
• 4 tbsp. schezwan sauce

Vegetables–

• Diced Onions
• Chopped Carrots
• Chopped French Beans
• Diced Red, Yellow and Green Capsicum
• Chopped Spring Onions

For Pot Rice–

• Finely Chopped Garlic
• Finely Chopped Ginger
• Chopped Chillies
• Chinese Sauce (Pre-prepared)
• Cooked Rice

METHOD:

For Chinese Sauce–

1. Form a Conflour Slurry by adding 2 tbsp. cornflour in 200ml of water
2. Then add all the sauces mentioned above [A] (Note: You can add tomato ketchup to increase the sweetness)

For Burnt Garlic–

1. Heat some oil and add finely chopped garlic
2. Cook till garlic turn golden brown in colour
3. Strain the oil (refer the video)

For Pot Rice–

1. In a Pan, heat oil. Then add garlic, chillies and ginger
2. Once garlic turns brown, add the vegetables (except spring onions)
3. Add salt as per taste
4. Add spring onions only after adding salt
5. After vegetables are sauteed, add the Chinese sauce
6. Next add a cup of water
7. After the sauce thickens, add the cooked rice
8. Sprinkle some burnt garlic on top before serving

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