Rich flavors of garlic is what makes this gravy super delicious! It is fiery, tangy and saucy, making your meal extra delicious.
Prepare the ingredients:
Wash the fresh produce. Roughly chop the lemongrass, onion, red Thai chilly, garlic and spring onions. Cut the mushroom into 4 pieces. Cut the French beans and baby corn into bite sized pieces. Break the cauliflower and pak choi into bite sized pieces. cut the edges of the snow peas.
Boil the vegetables:
In a pot, add water to boil with a pinch of salt. Add the mushroom, French beans, baby corn, carrots and cauliflower. Cook for 4 – 5 minutes. Strain and keep aside. In another pot, add water to boil with a pinch of salt. Once the water starts to boil, add the potatoes. Cook for 6 – 7 minutes. Strain and let it cool. Peel the skin off and keep aside.
Prepare the sticky rice:
Heat 1 – 2 cups of water (water should only cover the rice). Add star anise and lemongrass. Add the rice with a pinch of salt. Cook with a lid for 8 – 10 minutes. (keep adding more water if rice is not cooked or the water dries out to avoid sticking it to the pan)
Prepare the dish:
In a pan, add 2 – 3 tablespoons of oil. Add garlic, red Thai chilly and onion. Sauté till slightly brown. Add carrots, mushroom, French beans, baby corn, cauliflower, baby potatoes, pak choi and snow peas. Sauté for 1 – 2 minutes. Add salt to taste. Add hot garlic sauce. Add water for consistency. Cook for 2 – 3 minutes. Take it off the heat.
Plate your dish:
Transfer the vegetables into a serving dish. Garnish with spring onions. Serve with sticky rice. Devour!