Spicy Volcano Sauce 1 kg

MADE FROM FOODEA SPICY VALCANO SAUCE

Ingredients for Mix Vegetable :
For the vegetables:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup assorted vegetables of your choice (broccoli, cauliflower, carrots, etc.), chopped
• 1/2 teaspoon salt
• 4 tablespoon foodea spicy volcano sauce:
• 2 tablespoons vegetable oil
• 1 inch ginger, minced
• 3 cloves garlic, minced
• 1 green chili pepper, chopped (adjust for desired spice level)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon Foodea red chili powder (adjust for desired spice level)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/4 teaspoon cornstarch (mixed with 1 tablespoon water to make a slurry)
• Salt to taste
• Chopped fresh cilantro, for garnish (optional)

Method

• 1. Prepare the vegetables: Heat the oil in a large pan or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell peppers and cook for another 3-4 minutes. Add the chosen vegetables and salt, cook until tender-crisp, about 5-7 minutes. Remove the vegetables from the pan and set aside.
• 2 take the foodea spicy volcano
• 3. Add the spices: Stir in the cumin, turmeric, coriander, and red chili powder, and cook for another 30 seconds.
• 4. Incorporate the wet ingredients: Add the diced tomatoes, vegetable broth, soy sauce, and brown sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
• 5. Thicken the sauce: Slowly stir in the cornstarch slurry and cook for another minute, or until the sauce thickens slightly. Season with salt to taste.
• 6. Assemble the dish: Add the cooked vegetables back to the pan and toss to coat them in the spicy volcano sauce. Garnish with chopped fresh cilantro (optional) and serve hot with rice