Ingredients:
10 Babycorns [cut into thick strips]
1 large Green capsicum [cut into thick strips]
5-6 florets Cauliflower
1/4 small Cabbage [cut into thick strips]
2 potato [cut into long wedges]
Oil 2 tablespoons
For Batter
5 tbsp Cornflour/ corn starch
5 tbsp Maida
1/2 tsp Ginger-garlic paste
1/4 tsp ajinomoto [optional]
1 tsp Lemon juice
Salt to taste
Black pepper powder to taste
For Sauce
4-5 cloves Garlic [chopped]
1 inch piece Ginger [chopped]
2-3 inch Celery stalk [chopped]
2 Spring onions with leaves [chopped]
2-3 Green chillies [chopped]
1 tbsp Soy sauce
1 tbsp Red chilli sauce
2 tsp Tomato ketchup
Salt to taste
Black pepper powder to taste
Method:
Mix cornflour, maida, ginger-garlic paste, ajinomoto, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated.
Heat enough oil in a wok and deep fry the vegetables. Drain on absorbent paper and set aside. For the sauce heat two tablespoons of oil in a pan. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute.
Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well.
Serve Hot and Enjoy.
[P.S. you can also add chicken, tofu, paneer, carrots according to your choice]
