Here comes a very easy Chinese gravy that pairs beautifully with a fried rice or noodles alike.

INGREDIENTS
Bell peppers mixed( red, yellow and green) - 1cup
Carrot - 1/2 nos
Baby corn - 8 to 10 sliced thick
Asparagus - 4nos
Onions - 1 small
Spring Onions - 5 to 6
Roasted Cashews - a handful
Cornstarch - 5tbsp
Oil - 2tbsp
Dark soy sauce - 2 tbsp
Tomato puree - 3 tbsp
Black bean sauce - 3 tbsp
Sugar - 1tsp
Black pepper powder - 1tsp
Sesame seeds - 2 tsp
Chopped garlic - 3 tbsp
Green Chillie slit - 1nos
Chopped ginger- 1tbsp
Spring onion greens chopped- 3 to 4 tbsp
Basil leaves roughly torn - 5 to 6 leaves

METHOD
Heat oil in a wok and add the sesame seeds. Allow it to splutter. Add the chopped ginger, green chili, garlic and sauté a little. Add the roughly diced onion, spring onion bulb and sauté till onions are translucent but still crunchy. Add in the mixed chopped vegetables, salt and pepper . Mix well and allow it to fry for a couple of minutes.
Now add the soy sauce, tomato puree and black bean sauce one after the other and mix well. Add water and sugar. Cook the vegetables till they are well done but not overcooked.
Mix water to cornstarch and make a slurry.
Add this to the vegetables and cook till the cornstarch cooks and obtains a glossy look.
Adjust the consistency by adding water if required.
Add the torn basil leaves and spring onion greens. Stir and cook for another 2 to 3 minutes.
Transfer to a serving dish and serve as an accompaniment for your choice of fried rice or noodles

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