Spicy Indian Vegetable Medley with Savory Sauce

1.Prepare all vegetables by washing them thoroughly. Slice the mushrooms, cut the broccoli into florets, julienne the carrots, and halve the baby corn. Dice the tomato and set aside.

2.In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat.

3.Add the sliced mushrooms to the skillet and sauté for about 3 minutes until they start to soften.

4.Next, add the broccoli florets, julienned carrots, corn kernels, and baby corn to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.

5.While the vegetables are cooking, prepare the sauce by mixing the soy sauce, oyster sauce, garlic powder, onion powder, paprika, garam masala, red chili powder, salt, and pepper in a small bowl.

6.Once the vegetables are cooked, pour the sauce over them and toss everything together to ensure the vegetables are evenly coated with the sauce. Cook for an additional 2 minutes to heat the sauce through.

7.Finally, add the diced tomato to the skillet and gently mix it in. Cook for another minute until the tomato is slightly softened.

8.Remove from heat and garnish with fresh cilantro before serving the spicy Indian vegetable medley warm as a delightful starter.