camouflaged veggies
A three day weekend, nothing much to do, a hubby who thinks the only vegetable worth putting in his mouth is a potato and my weekly challenge of feeding him some veggies culminated in a Chinese style dish...whose highlight was the amount of vegetables that went into it. It went pretty well with rice and with bread and did its jobs of putting some veggies in the hubby’s tummy, so thought I should share it here as well. I usually do these food experiments and then forget what exactly I had done and then am at a loss when asked to repeat any of it – so am using the blog as a self note as well. Ingredients: For marination: Boneless chicken half kg, Ginger paste 2 tbsp, vinegar 2 tbsp, soya sauce 2 tbsp and Tabasco 1 tbsp. Mixed all these well and let it rest for 4 hours. 3 medium size onions chopped into big chunks, 1 tbsp garlic, 250 gms each of tomato, capsicum, French beans and carrots, had fine cut the beans and carrots while the capsicum was cut into bigger slices. The tomatoes w