Crispy Fried Vegetables with Burnt Garlic


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Golden fried crisp vegetables tossed with burnt garlic and spring onion is one of my favourite starters. These fried vegetables are best eaten immediately after they are cooked. Serve them with green onion and ginger dip and schezuan sauce.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Crispy Vegetables
3 cups mixed vegetables (babycorn , capsicums , cabbage and cauliflower) , cut into long strips
1/2 cup cornflour
1/2 cup plain flour (maida)
1 tsp rated ginger (adrak)
1 tsp grated garlic (lehsun)
1/4 tsp m.s.g (optional)
1 tsp lemon juice
salt and to taste
oil for deep-frying

Other Ingredients
2 tbsp finely chopped garlic (lehsun)
1/2 cup chopped spring onions whites
1 tbsp oil
salt to taste

To Serve
green onion and ginger dip
schezuan sauce

Method
For the crispy vegetables

  1. In a bowl, combine all the ingredients except the vegetables and add enough water to make a thick batter.
  2. Dip the vegetable strips in the batter and deep fry in hot oil till they are golden brown.
  3. Drain on absorbent paper and keep aside.

How to proceed

  1. Heat the oil, add the garlic, sauté over a slow flame till the garlic turns golden brown in colour.
  2. Add the spring onion whites and salt and stir-fry for 1 minute.
  3. Add the crispy fried vegetables and toss lightly.
  4. Serve immediately with green onion and ginger dip or schezuan sauce.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
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 on 18 Mar 13 10:29 AM


Cabbage, baby corn and capsicum deep fried and then cooked with burnt garlic to give a great flavor. Goes well with chilli sauce or soya sauce.