Saiwoo Vegetables


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Added to 2 cookbooks
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A vegetable preparation from the Chinese repertoire, Saiwoo Vegetables is a semi-dry, sweet and spicy way of cooking assorted veggies like carrot, baby corn and capsicum. The crisp, deep-fried vegetables are cooked with typical Oriental ingredients like chillies, ginger, garlic and spring onions, but what makes this recipe unique is the addition of a flavourful honey sauce, prepared with honey, soy sauce and a blend of flavours. This sweet and spicy sauce leaves its indelible mark on your palate, making it yearn for more.

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Preparation Time: 
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Makes 3 servings
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Ingredients


For The Crispy Vegetables
3/4 cup diagonally cut and parboiled carrot
3/4 cup diagonally cut and parboiled baby corn
1/2 cup diagonally cut capsicum
1/4 cup cornflour
1/2 cup plain flour (maida)
a pinch of salt
oil for deep-frying

For The Honey Sauce
2 tbsp honey
2 tsp soy sauce
1/2 tsp chinese 5 spice powder
2 tsp sugar
salt to taste

Other Ingredients
2 tbsp oil
1 1/2 tsp finely chopped green chillies
1 tbsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
2 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped spring onions whites
2 tbsp schezuan sauce
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

Method
For the crispy vegetables

  1. Combine the cornflour, plain flour, salt and ¾ cup of water in a deep bowl, mix well to form a thick batter and keep aside.
  2. Heat the oil in a deep non-sticik kadhai, dip each vegetable into the plain flour-water mixture and drop them into the hot oil. Deep-fry a few vegetables at a time till they turn light brown in colour from all the sides.
  3. Drain on an absorbent paper and keep aside.

For the honey sauce

  1. Combine all the ingredients in a small pan, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Heat the oil in a wok or a broad non-stick pan, add the green chillies, , ginger, garlic and dried kashmiri red chillies and sauté on a medium flame for a few seconds.
  2. Add spring onion whites and sauté on a medium flame for 1 to 2 minutes.
  3. Add the schezuan sauce, honey sauce, ½ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the fried vegetables, mix well and cook on medium flame for 2 minutes, while tossing gently.
  5. Serve immediately garnished with spring onion greens.
RECIPE SOURCE : Chinese RecipesBuy this cookbook
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