Recipes From the JKP Barsana Dham Kitchen

Olive oil

Red pepper

Green pepper

Spring onions

Mushrooms

Blanched almonds

For sweet and sour dressing

Soy sauce

Lemon juice

Vinegar

Honey

 

 

1.     Cut the peppers in 2-inch long. Trim the spring onions so that there is about 1-inch of the green part left. Slice the mushrooms.

2.     Next make the sweet and sour dressing by mixing soy sauce, vinegar, lemon juice and honey.

3.     Heat the oil in a large saucepan, and then put in the vegetables and stir-fry for 4-5 minutes, until they are beginning to soften.

4.     Add the almonds and sweet sour mixture and stir-fry for 1-2 minutes more. Serve it hot with rice.