Boiled Egg with Salt and Pepper Vegetables

Ingredients

• 100 g Carrot (Cut into 2-inch long batons)
• 100 g French Beans (Trimmed and cut into 2-inch pieces)
• 100 g Cauliflower Florets (Cut into bite-sized pieces)
• 100 g Baby Corn (Halved lengthwise)
• 100 g Button Mushrooms (Halved or quartered if large)
• 0.5 cup Corn Starch (For the batter)
• 0.25 cup All-Purpose Flour (For the batter)
• 1 tsp Ginger-Garlic Paste (For the batter)
• 0.5 tsp Black Pepper Powder (For the batter)
• 0.5 tsp Salt (For the batter)
• 0.75 cup Water (Chilled, for the batter, adjust as needed)
• 2 cup Vegetable Oil (For deep frying)
• 2 tbsp Sesame Oil (For stir-frying)
• 1 tbsp Garlic (Finely chopped)
• 1 tsp Ginger (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 100 g Onion (1 medium, cut into 1-inch squares or petals)
• 100 g Capsicum (1 medium, cut into 1-inch squares)
• 0.25 cup Spring Onion Whites (Chopped)
• 1.5 tsp Coarsely Crushed Black Pepper (Freshly crushed for best flavor)
• 0.25 tsp Sugar (Optional, to balance flavors)
• 0.25 cup Spring Onion Greens (Chopped, for garnish)

Instructions

1. 1

   Prepare and Blanch Vegetables

   • Wash and chop all vegetables as specified. Keep mushrooms separate.
   • Bring a pot of water to a rolling boil. Add the carrots, french beans, cauliflower, and baby corn. Blanch for exactly 2 minutes.
   • Immediately remove the blanched vegetables with a slotted spoon and plunge them into a bowl of ice-cold water. This stops the cooking and preserves their color and crunch.
   • After a minute, drain the vegetables thoroughly. Spread them on a kitchen towel and pat them completely dry. This step is crucial for a crispy coating.
2. 2

   Make the Batter

   • In a large mixing bowl, whisk together the corn starch, all-purpose flour, ginger-garlic paste, 1/2 tsp salt, and 1/2 tsp black pepper powder.
   • Gradually add the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be thin, like crepe batter, just enough to lightly coat the vegetables.
3. 3

   Fry the Vegetables

   • Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
   • Add the dry blanched vegetables and the raw mushrooms to the batter. Toss gently to coat them evenly.