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A large number of people have begun to enjoy tra-ditional Chinese cooking, making it one of the most popular cuisines
in the world. This cuisine strives for balance, both nutritive and aesthetic. It is one of my favorite cuisines as it
is pleasing to the eye and also a fragrant combination of flavors and textures.
For starters here's my personal favorite.
Crispy Fried Vegetables
Ingredients: For Crispy Vegetables
Vegetables (baby Corn, capsicum, cabbage and cauliflower), cut into long stips - 3 cups
Cornflour - 1/2 cup
Plain flour (maida) - 1/2 cup
Ginger (grated) - 1 tbsp
Garlic (grated) - 1 tbsp
Ajinomoto - 1/2 tbsp (Optional)
Lemon Juice - 1tbsp
Salt & pepper to taste
Oil for deep frying
For starters here's my personal favorite.
Crispy Fried Vegetables
Ingredients: For Crispy Vegetables
Vegetables (baby Corn, capsicum, cabbage and cauliflower), cut into long stips - 3 cups
Cornflour - 1/2 cup
Plain flour (maida) - 1/2 cup
Ginger (grated) - 1 tbsp
Garlic (grated) - 1 tbsp
Ajinomoto - 1/2 tbsp (Optional)
Lemon Juice - 1tbsp
Salt & pepper to taste
Oil for deep frying
Other Ingredients to sauté
Spring onion whites (chopped) - 1/2 cup
Soya sauce- 2bsp
Tomato Ketchup- 1 tbsp
Vinegar- 1 tbsp
Garlic (finely chopped) - 2tbsp
Oil- 1 tbsp
Salt to taste
Procedure: For Crispy Vegetables:
In a bowl, combine all the ingredients except the vegetables and add enough water to make a thick batter. Dip the vegetable strips in the batter and deep fry in hot oil till they are golden brown. Drain on absorbent paper and keep aside.
To sauté:
Heat the oil, add the finely chopped garlic, sauté over a low flame till the garlic turns golden brown. Add the spring onion whites, soya sauce, tomato ketchup, vinegar & salt and stir fry tor 1 minute. Add the crispy fried vegetables and toss lightly. Serve immediately with schezwan sauce.
Spring onion whites (chopped) - 1/2 cup
Soya sauce- 2bsp
Tomato Ketchup- 1 tbsp
Vinegar- 1 tbsp
Garlic (finely chopped) - 2tbsp
Oil- 1 tbsp
Salt to taste
Procedure: For Crispy Vegetables:
In a bowl, combine all the ingredients except the vegetables and add enough water to make a thick batter. Dip the vegetable strips in the batter and deep fry in hot oil till they are golden brown. Drain on absorbent paper and keep aside.
To sauté:
Heat the oil, add the finely chopped garlic, sauté over a low flame till the garlic turns golden brown. Add the spring onion whites, soya sauce, tomato ketchup, vinegar & salt and stir fry tor 1 minute. Add the crispy fried vegetables and toss lightly. Serve immediately with schezwan sauce.
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Any facts, figures or references stated here are made by the author & don't reflect the endorsement of iU at all times unless otherwise drafted by official staff at iU. This article was first published here on April 2012.
