by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 7329 times
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.
- 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.
- 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.
- Drain on an absorbent paper and keep aside.
- 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.
- 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.
- Add spring onion whites and sauté on a medium flame for 1 to 2 minutes.
- 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.
- Add the fried vegetables, mix well and cook on medium flame for 2 minutes, while tossing gently.
- Serve immediately garnished with spring onion greens.
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