Specially for the vegetarians, vegetables cooked the Chinese way in a sweet and sour sauceLOTUS STEMS, WATERCHESTNUTS AND MUSHROOMS IN SWEET AND SOUR SAUCEIngredients1 cup sliced lotus stems 1 cup peeled fresh waterchestnuts 1 cup quartered mushrooms 1 tbsp oil + for deep-fryingSalt to taste1 tbsp refined flour (maida)2 medium onions 1 large green capsicum ¼ cup tomato ketchup3 tbsps red chilli sauce ¼ cup powdered sugar 1 tbsp cornstarch slurry 1 tsp vinegar Method1. Heat sufficient oil in a kadai.2. Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well. 3. Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate. 4. Roughly slice onions and separate the layers. Slice capsicum.5. Heat 1 tbsp oil in a non-stick wok, add onions and sauté for a minute. Add tomato ketchup, red chilli sauce and 2 tbsps water and mix well. Add salt and powdered sugar. 6. Add cornstarch slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes. 7. Transfer into a serving bowl and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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