Specially for the vegetarians, vegetables cooked the Chinese way in a sweet and sour sauce
LOTUS STEMS, WATERCHESTNUTS AND MUSHROOMS IN SWEET AND SOUR SAUCE
Ingredients
1 cup sliced lotus stems
1 cup peeled fresh waterchestnuts
1 cup quartered mushrooms
1 tbsp oil + for deep-frying
Salt to taste
1 tbsp refined flour (maida)
2 medium onions
1 large green capsicum
¼ cup tomato ketchup
3 tbsps red chilli sauce
¼ cup powdered sugar
1 tbsp cornstarch slurry
1 tsp vinegar
Method
1. Heat sufficient oil in a kadai.
2. Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well.
3. Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate.
4. Roughly slice onions and separate the layers. Slice capsicum.
5. Heat 1 tbsp oil in a non-stick wok, add onions and sauté for a minute. Add tomato ketchup, red chilli sauce and 2 tbsps water and mix well. Add salt and powdered sugar.
6. Add cornstarch slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes.
7. Transfer into a serving bowl and serve hot.
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