Saiwoo Vegetables

Saiwoo Vegetables

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Key Ingredients:

A semi-dry, sweet and spicy vegetables – a Chinese speciality

Ingredients

Green capsicums, cut into thin strips 1 cup
Large carrots, peeled and cut into small thin strips 2
Cornflour 2 tbsps
Oil 2 tbsps + for deep-frying
Honey 2 tbsps
Soy sauce 1 tbsp
Sugar 1 tbsp
Chinese 5 spice powder 1 tsp
Garlic cloves, finely chopped 3
Ginger, finely chopped 1 tbsp
Spring onions, bulbs and greens chopped separately and put in separate bowls 4 to 5
Green chillies, finely chopped 2
Dried red chillies, halved 4
Schezwan sauce 2 tbsps
Salt to taste
Chinese 5 spice powder -mix together
Star anise powder 1 tsp
Black pepper powder 1 tsp
Clove power ½ tsp
Aniseed (saunf) powder ¼ tsp
Cinnamon (dalchini) powder ½ tsp

Methods

Take cornflour in a bowl, add sufficient water and whisk to a smooth batter.
Heat sufficient oil in a deep pan.
Dip the capsicum strips in the batter and slide them into hot oil and deep-fry on high heat for 1-2 minutes. Drain on absorbent paper.
Dip carrot strips in the batter and slide them into hot oil and deep-fry for 2-3 minutes on high heat. Drain on absorbent paper.
Heat honey, soy sauce, sugar, five spice powder in a non-stick pan and stir till sugar dissolves.
Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onion bulbs and saute on high heat.
Add green chillies, dried red chillies and schezwan sauce and continue to saute.
Reduce heat, add honey mixture and mix. Add ¼ cup water, salt and the deep-fried capsicum and carrots. Mix well, transfer into a serving bowl and serve hot garnished with spring onion greens.

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