04 June 2011

Green Garlic Sauce

Usually I just stir-fry some vegetables when we eat laghman, but last night I cobbled together a few real recipes I'd found online for a real sauce.  Sauces for laghman are incredibly flexible, but here's one way to do it.  The green garlic is the best part and I am in heaven right now during green garlic season. 

3 bell peppers, sliced
3 small onions (you could probably use one big American-sized onion), sliced thinly
3 bunches of green garlic, chopped into 1/2-inch bits
2 fat carrots, julienned
Oil (at least a tablespoon or two, or more)
1 tablespoon tomato paste
Cayenne to taste
Salt to taste
300 ml water

Dump the vegetables and the oil into a qazan or a wok and stir-fry for a few minutes.  When the vegetables are a bit cooked but still crispy, add the rest of the ingredients and bring to a boil.  Simmer a couple of minutes till the vegetables are just tender, or tender-crisp. 

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