Peanut Pepper Veggie
1 cup - boiled peanuts
2 - green capsicums, chopped into cubes
1 tsp - ginger finely chopped
3 - garlic flakes, finely chopped
1 - green chilli, sliced
¼ cup - spring onion greens, very finely chopped
1 tsp - soya sauce
1 tbsp - tomato sauce
1 tsp - mustard paste
1 tsp - chilli garlic sauce
1 tbsp - white vinegar
1 tbsp - cornflour
1 tbsp - oil
salt to taste
- Heat oil, add ginger, garlic, stirfry for a few seconds.
- Add capsicums, peanuts, drained, sautee till capsicum is soft and limp.
- Mix all sauces together in a cup, add vinegar, salt, add to pan.
- Mix and allow to simmer for 2-3 minutes.
- Mix cornflour separately in ½ cup water, add to pan.
- Stir continuously, till cornflour becomes transparent.
- Simmer for 2-3 minutes, or till gravy thickens.
- Serve hot and simmering, garnished with finely chopped spring onion greens.
- Serve hot with warm garlic bread, multi grain bread slices or steamed rice.
Making time: 20 minutes
Makes: 2-3 servings
Shelflife: Best fresh