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Preparation Time : 10
Cook Time : 30
Total Time : 40
Oil 1 1/2 tsp
Garlic Finely Chopped 2 tsp
Ginger Finely Chopped 1 tsp
Green Chillies Finely Chopped 2 tsp
Onion Cubes 1 cups
Tri Color Capsicum Cubes 1 cups
Cauliflower Florets 1/2 cups
Broccoli Florets 1/2 cups
Diagonally Cut and Parboiled Carrot 1/2 cups
Vinegar 1 tsp
Soy sauce 2 tsp
Schezwan Sauce 2 tbsp
Tomato Sauce 2 tbsp
Salt to Taste 1 pinch
Spaghetti Pasta Pack 1 nos
For The Garnish : spring onion greens, finely chopped 2 nos
Heat the oil in a non-stick pan; add the garlic, ginger, green chillies and sauté on a medium flame for 1 minute.
Add onions to it and sauté on a medium flame till translucent
Add the tricolor capsicum and cauliflower florets and sauté again on a medium flame.
Add carrots and French beans.
Add the schezwan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
Boil the spaghetti as per package instructions in the wide and heavy bottom pan. Add 2 tbsp of oil so that they won’t stick together.
Once they are done, in a wok add oil, salt, chilly and few herbs , add boiled spaghetti and give a quick stir.Plate as per your choice with stir fry.
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