Indo – Chinese Vegetable Stir Fry

This colorful Indo – Chinese inspired vegetable stir fry is a perfect light lunch.
By Priya Mahadevan

Indo - Chinese Vegetable Stir Fry Recipe

Some days the sun shines brilliantly and makes for the best day to click some good pictures – especially of food – a day like that presented itself and I was beside myself with joy since I had invited some friends over for lunch and I was planning on making this veggie stir fry. Colorful veggies can be a big turn on for the gastric juices and a visual treat.

Indo - Chinese Vegetable Stir Fry
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Cook Time
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This colorful Indo - Chinese inspired vegetable stir fry is a perfect light lunch.
Recipe Type: Main
Serves: 4
  • Veggies of your choice
  • Hot stir fry sauce
  • 1tsp Sambar powder
  • 1 tsp or squirt of Sirarcha sauce
  • 1tbsp Ginger
  • 1tbsp Garlic
  • 1tsp sesame seeds
  • 1tsp of Asian spices
  • Nuts (optional)
  • 1tbsp +2tsp of sesame oil
  • Fresh green Thyme to garnish (can use basil or other too)
  1. Heat 1tbsp oil
  2. Add the garlic and ginger and sesame seeds
  3. Roast till garlic is golden
  4. Add the chopped veggies
  5. Add all the spice powders – The sambar powder infuses a fine Indian aroma to this dish while the Asian Spices confirms that it is indeed a Chinese dish with an Indian twist - The addition of Potatoes also lends some Indianness to the dish.
  6. Cook on high flame stirring/tossing them.
  7. Once they are tender, but still crisp, add the sauce. The veggies should be al dente and retain their shapes and their own individual flavors – that’s what makes this dish special
  8. Serve HOT Over noodles or as a side with Jasmine Rice
NOTE: If you are using potatoes, like I did, you may want to cook it for a few minutes in the microwave or steam them ahead of time for a 3-4 minutes

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