Lotus Stems, Waterchestnuts and Mushrooms in Sweet and Sour Sauce

Ingredients 

• 1 cup thinly sliced lotus stems 
• 10-12 waterchestnuts, peeled
• 10-12 button mushrooms
• 1 tablespoon oil+ to deep fry 
• Salt to taste
• 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

1. Heat sufficient oil in a kadai.
2. Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well.
3. Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate.
4. Roughly dice onions and separate the layers. Cut capsicum into medium square pieces.
5. Heat 1 tablespoon oil in a non-stick wok, add onions and sauté for a minute.
6. Drain the fried vegetables and place on a plate.
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.
8. Add cornflour slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes.
9. Transfer into a serving bowl and serve hot.