| Main Ingredients | Soya Nuggets, Cornflour, Ginger, Garlic |
| Cuisine | Indo- Chinese |
| Course | Main Course - Vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups soya nuggets
- 3 tablespoons cornflour
- ½ teaspoon paprika
- Black pepper powder to taste
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- ½ tablespoon finely chopped ginger
- 2 teaspoons soy sauce
- 1 tablespoon red chilli sauce
- 3-4 spring onion bulbs, sliced
- 1 tablespoon cornflour slurry
- 1 small green capsicum, cut into thin strips
- 1 small red capsicum, cut into triangles
- 1 small yellow capsicum, cut into triangles
- 1 small onion, cut into cubes and layers separated
- 1 teaspoon lemon juice
- Salt to taste
- 1 teaspoon finely chopped spring onion greens + for garnishing
Method
Soak soya nuggets in sufficient warm water for 10-15 minutes. Squeeze out excess water and put the nuggets in another bowl.
Add cornflour, paprika and pepper powder and mix well.
Heat 1 tablespoon oil in a non-stick pan. Add nuggets and fry for 2 minutes. Remove from heat and set aside.
Heat remaining oil in another non-stick pan. Add garlic and ginger, mix and sauté for a minute.
Add soy sauce and chilli sauce and mix well. Add spring onion bulbs, mix and cook for a minute.
Add cornflour slurry and mix. Add some water and mix.
Add green, red and yellow capsicum, onion and mix well. Add fried nuggets, mix and cook for 1-2 minutes.
Add lemon juice and mix well. Add spring onion greens and toss well.
Garnish with spring onion greens and serve hot.
