Stir-fry vegetables

 Ingredients:

1. Fresh vegetables - capsicum, cauliflower, broccoli, carrot, babycorn, mashroom (optional)

2. Ginger-garlic paste

3. Hot and sweet sauce 

4. Butter

5. Salt and pepper flakes to taste

Cut the vegetables into bite size pieces. Heat half the butter in a wok/pan. Add ginger-garlic paste. Sauté until brown. Add the diced vegetables. Sauté on high flame. Add salt, pepper. Now add the sauce. Add remaining butter and stir for one to two minutes. Serve hot. Can be savoured as it is or with a toasted bread or boiled rice.

Variations: You may season it with some herbs. Or garnish it with grated cheese. Nonveg lovers can add pieces of roasted chicken or mutton.