How to make Hunan Vegetables -
Mixed vegetables stir-fried the Hunan way
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus root (भें / नादरू), Oyster Mushroom
Cuisine : Chinese
Course : Main Course Vegetarian
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For more recipes related to Hunan Vegetables checkout Bhen Ki Sabzi, Sweet Chilli Lotus Root. You can also find more Main Course Vegetarian recipes like Spinach and Ricotta Ravioli - SK Khazana Penne Arrabiata Chapati Masala Noodles Sweet and Spicy Vegetable Stir Fry
Hunan Vegetables Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Hunan Vegetables Recipe
Lotus root 1
Oyster Mushroom 3-4
Cucumber seeded and cut into 1 inch pieces 1 small
Green capsicum cut into 1 inch pieces 1/2 medium
Red capsicum cut into 1 inch pieces 1/4
Yellow capsicum cut into 1 inch pieces 1/4 medium
Onion quartered and layers separated 1 small
Spinach torn 6-8 leaves
Chinese cabbage torn 4-6 leaves
Soy sauce 1 1/2 tablespoons
Red chilli paste 1 tablespoon
MSG 1/4 teaspoon
Salt to taste
Vegetable stock 1 cup
Cornflour/ corn starch 2 1/2 tablespoons
Oil 1 tablespoon
Ginger finely chopped 1 inch piece
Garlic finely chopped 3-4 cloves
Celery finely chopped 1 stalk
Bean sprouts 1/4 cup
Vinegar 1 tablespoon
Cashewnuts roasted 8-10
Method
Step 1
Scrub and wash the lotus roots thoroughly. Slice them thinly, parboil in sufficient salted water for five minutes. Drain and set aside. Soak the oyster mushrooms in sufficient hot water for fifteen minutes. Drain and slice them. Mix soy sauce, red chilli paste, MSG, salt to taste in half-cup vegetable stock. Mix cornflour in the remaining stock.
Step 2
Heat sufficient oil in a wok and deep fry parboiled lotus roots for a minute. Drain on absorbent paper. Increase heat and deep fry cucumber, capsicum, bell peppers and onion for half a minute. Drain on absorbent paper.
Step 3
Heat two tablespoons of oil in a wok or a pan, add ginger, garlic, celery and stir fry for half a minute. Stir in the blended soy sauce and spice mix. Bring it to a boil. Add fried vegetables, spinach and cabbage leaves, bean sprouts, vinegar and mix well. Stir in cornflour mixture and cook for a minute or until the sauce coats the vegetables. Serve hot, garnished with roasted cashewnuts.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
