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Lotus Stems, Waterchestnuts and Mushrooms in Sweet and Sour Sauce
Main Ingredients | Lotus stems, Waterchestnuts |
Cuisine | Chinese |
Course | Main Course Vegetarian |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet & Sour |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup thinly sliced lotus stems
- 10-12 waterchestnuts, peeled
- 10-12 button mushrooms
- 1 tablespoon oil+ to deep fry
- Salt to taste
- 1 tablespoon refined flour (maida)
- 2 medium onions
- 1 large green capsicum
- 1/4 cup tomato ketchup
- 3 tablespoons sweet red chilli sauce
- 1/4 cup powdered sugar
- 1 tablespoon cornflour slurry
- 1 teaspoon vinegar
Method
- Heat sufficient oil in a kadai.
- Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well.
- Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate.
- Roughly dice onions and separate the layers. Cut capsicum into medium square pieces.
- Heat 1 tablespoon oil in a non-stick wok, add onions and sauté for a minute.
- Drain the fried vegetables and place on a plate.
- Add tomato ketchup, sweet red chilli sauce in the wok and mix well. Add ½ cup water and mix well. Add salt and powdered sugar.
- Add cornflour slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes.
- Transfer into a serving bowl and serve hot.
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