Asian: Spicy Vegetables by Recipe Cottage

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	Spicy Vegetables

		Spicy Baby Vegetables 10 new potatoes, halved 12 baby carrots 12 baby courgettes(zucchini) 2 T corn oil 15 baby onions 2 ts chilli sauce 1 ts garlic pulp 1 ts ginger pulp 1 ts salt 400 g canned chick-peas (garbanzos), drained 10 cherry tomatoes 1 ts crushed dried chillies (optional) 2 T sesame seeds Bring a medium pan of salted water to the boil and add the potatoes and carrots. After about 12-15 minutes, add the zucchini and boil for a further 5 minutes or until thr vegetables are just tender. Drain the vegetables well and set to one side. Heat the oil in a deep round-bottomed frying pan (skillet) or karahi (wok) and add the baby onions turn golden brown. Lower the heat and add the cilli sauce, garlic, ginger and salt, taking care not to burn the mixture. Add the chick-peas (garbanzos) and stir-fry over a medium heat until the moisture has been absorbed. Add the cooked vegetables and cherry tomatoes and stir over the heat with a slotted spoon for about 2 minutes. Add the crushed red chillies and sesame seeds as a garnish and serve.