Chilli Honey Sesame Sauce |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is Chef Sanjeev Kapoor's recipe from the Young Times magazine dated July 11th'2006. Putting this together is a little tricky but it all looks very presentable once ready and served. Enjoy! Ingredients:
6 oyster mushrooms |
2 medium carrots, cut in thin strips (juliennes) |
2 medium zucchini, cut in thin strips |
2 bamboo shoots, thin strips |
1 medium sized red bell pepper, cut in thin strips |
1 medium sized yellow bell pepper, cut in thin strips |
1 medium sized green bell pepper, cut in thin strips |
3 cups vegetable stock |
1 inch gingerroot, finely chopped |
salt |
1 tablespoon sesame seeds, toasted |
4 green onions, cut in thin strips |
2 tablespoons sesame oil |
5 -6 garlic cloves, finely chopped |
salt |
1 tablespoon wine |
5 -6 black peppercorns |
1 tablespoon honey |
1 teaspoon vinegar |
1 teaspoon red chili sauce |
1 teaspoon soya sauce |
1 tablespoon cornflour |
Directions:
1. Soak mushrooms in water for 30 minutes.
2. Drain and slice.
3. In a pot, bring the stock to a boil.
4. Toss in ginger and salt.
5. Then, blanch the vegetables one by one in the stock.
6. Drain the vegetables and keep aside the stock.
7. Now, carefully take groupings of veggies and make up bundles of these. Use the green of a spring onion to tie them around the middle portion. Keep aside.
8. Heat oil in a pan.
9. Fold in garlic and saute for 2 minutes.
10. Stir in a cup of broth.
11. Add all the ingredients listed under 'sauce' except cornflour.
12. Bring to a boil.
13. In about quarter cup of stock fold in the cornflour and mix well.
14. Add this mixture to the sauce as it is being cooked.
15. Allow it to simmer for 5-7 minutes.
16. Pour the stock over the bundled veggies.
17. Sprinkle with sesame seeds and serve immediately.
18. Enjoy!
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