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Hunan Vegetables

Mixed vegetables stir-fried the Hunan way This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Lotus root, Oyster Mushroom
Cuisine Chinese
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Hunan Vegetables

  • 1 Lotus root
  • 3-4 Oyster Mushroom
  • 1 small Cucumber seeded and cut into 1 inch pieces
  • 1/2 medium Green capsicum cut into 1 inch pieces
  • 1/4 Red capsicum cut into 1 inch pieces
  • 1/4 medium Yellow capsicum cut into 1 inch pieces
  • 1 small Onion quartered and layers separated
  • 6-8 leaves Spinach torn
  • 4-6 leaves Chinese cabbage torn
  • 1 1/2 tablespoons Soy sauce
  • 1 tablespoon Red chilli paste
  • 1/4 teaspoon MSG
  • to taste Salt
  • 1 cup Vegetable stock
  • 2 1/2 tablespoons Cornflour/ corn starch
  • 1 tablespoon Oil
  • 1 inch piece Ginger finely chopped
  • 3-4 cloves Garlic finely chopped
  • 1 stalk Celery finely chopped
  • 1/4 cup Bean sprouts
  • 1 tablespoon Vinegar
  • 8-10 Cashewnuts roasted

Method

  1. Scrub and wash the lotus roots thoroughly. Slice them thinly, parboil in sufficient salted water for five minutes. Drain and set aside. Soak the oyster mushrooms in sufficient hot water for fifteen minutes. Drain and slice them. Mix soy sauce, red chilli paste, MSG, salt to taste in half-cup vegetable stock. Mix cornflour in the remaining stock.
  2. Heat sufficient oil in a wok and deep fry parboiled lotus roots for a minute. Drain on absorbent paper. Increase heat and deep fry cucumber, capsicum, bell peppers and onion for half a minute. Drain on absorbent paper.
  3. Heat two tablespoons of oil in a wok or a pan, add ginger, garlic, celery and stir fry for half a minute. Stir in the blended soy sauce and spice mix. Bring it to a boil. Add fried vegetables, spinach and cabbage leaves, bean sprouts, vinegar and mix well. Stir in cornflour mixture and cook for a minute or until the sauce coats the vegetables. Serve hot, garnished with roasted cashewnuts.
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