Sweet and Sour Vegetables with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Batter and Vegetables

   • In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, salt, and black pepper.
   • Gradually pour in the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the vegetables without being too runny.
   • Add all the chopped vegetables to the batter and gently toss until each piece is evenly coated. Let it sit for 2-3 minutes.
2. 2

   Deep-Fry the Vegetables

   • Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
   • Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 5-6 minutes per batch, turning occasionally, until the vegetables are golden brown and crispy.
   • Using a slotted spoon, remove the fried vegetables and drain them on a wire rack to maintain crispiness. Set aside.
3. 3

   Create the Sweet and Sour Sauce

   • In a separate large pan or wok, heat the sesame oil over medium heat. Add the chopped ginger, garlic, and the white parts of the spring onions. Sauté for 1 minute until fragrant.
   • Add the tomato ketchup, 2 tbsp soy sauce, rice vinegar, sugar, and optional red chilli sauce. Stir well and cook for 1 minute.
   • Pour in the vegetable stock and bring the mixture to a gentle boil.
   • In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry. While stirring the sauce continuously, slowly pour in the slurry.
   • Continue to stir and cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
4. 4

   Combine and Serve

   • Just before serving, add the crispy fried vegetables to the simmering sauce in the wok.
   • Gently toss everything together for about 30-60 seconds, ensuring all the vegetables are well-coated with the sauce.
   • Do not overcook, as this will make the vegetables soggy.
   • Garnish with the chopped green parts of the spring onions and serve immediately with steamed rice, fried rice, or noodles.