How to make Lotus Stems, Waterchestnuts and Mushrooms in Sweet -

Vegetables cooked the Chinese way in a sweet and sour sauce especially for the vegetarians

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lotus stems, Waterchestnuts

Cuisine : Chinese

Course : Main Course Vegetarian

For more recipes related to Lotus Stems, Waterchestnuts and Mushrooms in Sweet checkout Bhein Batate ki Sabzi, Stir Fried Lotus Stem, Bhein ke Kofte - SK Khazana. You can also find more Main Course Vegetarian recipes like Baingan Curry Khadkhade Karela Andhra Style Kashmiri Lauki

Lotus Stems, Waterchestnuts and Mushrooms in Sweet

Lotus Stems, Waterchestnuts and Mushrooms in Sweet Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Lotus Stems, Waterchestnuts and Mushrooms in Sweet Recipe

  • Lotus stems thinly sliced 1 cup

  • Waterchestnuts peeled 1 cup

  • Button mushrooms 10-12

  • Oil 1 tablespo to deep fry

  • Salt to cook

  • Refined flour (maida) 1 tablespoon

  • Medium onions 2

  • Large green capsicum 1

  • Tomato ketchup 1/4 cup

  • Sweet red chilli sauce 3 tablespoons

  • Powdered sugar 1/4 cup

  • Cornflour slurry 1 tablespoon

  • Vinegar 1 teaspoon


Step 1

Heat sufficient oil in a kadai.

Step 2

Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well.

Step 3

Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate.

Step 4

Roughly dice onions and separate the layers. Cut capsicum into medium square pieces.

Step 5

Heat 1 tablespoon oil in a non-stick wok, add onions and sauté for a minute.

Step 6

Drain the fried vegetables and place on a plate.

Step 7

Add tomato ketchup, sweet red chilli sauce in the wok and mix well. Add ½ cup water and mix well. Add salt and powdered sugar.

Step 8

Add cornflour slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes.

Step 9

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.