Lotus Stems, Waterchestnuts and Mushrooms in Sweet Vegetables cooked the Chinese way in a sweet and sour sauce especially for the vegetarians This recipe is from FoodFood TV channel By Sanjeev Kapoor 27 Sep 2018 in Recipes Course New Update Advertisment Main Ingredients Lotus stems, Waterchestnuts Cuisine Chinese Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Sweet & Sour Level of Cooking Easy Others Veg Ingredients list for Lotus Stems, Waterchestnuts and Mushrooms in Sweet 1 cup Lotus stems thinly sliced 1 cup Waterchestnuts peeled 10-12 Button mushrooms 1 tablespo to deep fry Oil to cook Salt 1 tablespoon Refined flour (maida) 2 Medium onions 1 Large green capsicum 1/4 cup Tomato ketchup 3 tablespoons Sweet red chilli sauce 1/4 cup Powdered sugar 1 tablespoon Cornflour slurry 1 teaspoon Vinegar Method Heat sufficient oil in a kadai. Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well. Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate. Roughly dice onions and separate the layers. Cut capsicum into medium square pieces. Heat 1 tablespoon oil in a non-stick wok, add onions and sauté for a minute. Drain the fried vegetables and place on a plate. 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. Add cornflour slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes. Transfer into a serving bowl and serve hot. #Button mushrooms #Oil #Powdered sugar #Refined flour (maida) #Salt #Tomato ketchup #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article