Chinese Vegetable Garlic Sauce

This is an instant and tasty garlic sauce good to have with fried rice or noodles. Since there is no frying too, you can consume with no regrets. There is no Aginomoto or any preservatives added to it and safe for kids consumption also.

Method:

1. Chop 7 garlic cloves very finely.
2. Chop white onions lengthwise or to small pieces. I just used the white ones to get the medicinal benefits of it too.
3. Wash cauliflower well and boil for 2-3 minutes in hot water to clean it well.
4. Wash mushrooms and chop it into bigger pieces.
5. Add few tspn of sesame oil/gingelly oil in a pan.
6. Stir in garlic cloves and white onions. Slit a green onion and add it.
7. Meanwhile, add 4 tblpsn of tomato ketchup, 2 tblspn of light soya sauce, 1.5-2 tblspn of corn flour and water.
8. Grate 1-2 inches of ginger as per the hotness and flavour you require.
9. Let it be a smooth and free flowing liquid not too thick.
10. Drain cauliflower,wash in cold water.
11. Add it to garlic and onion. Toss a cup of roughly chopped baby corns.
12. Add mushrooms too and stir till it is just done. Add some salt just for the vegetables.
13. This will hardly take 5-7 minutes.
14. Once it is cooked, add the sauce.
15. Add salt if required. Add 2 tblspn of chilli flakes.
16. Simmer completely and stir.
17. You can add water till you get required consistency.
18. For more thicker sauce, mix corn flour with water forming no lumps and add it to the gravy.
19. Finally add white sesame seeds and coriander leaves/spring onion for garnish.