Crispy fried vegetables tossed in a vibrant, tangy, and sweet sauce. This popular Indo-Chinese dish is a perfect balance of flavors and textures, making for a delicious weeknight meal served with fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
346cal
4gprotein
44gcarbs
17g
Ingredients
2 cups Mixed Bell Peppers (Cubed, use a mix of red, yellow, and green)
1 cup Onion (Cut into 1-inch cubes and separated into petals)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Sweet and Sour Vegetables with Steamed Basmati Rice
Tangy, fiber-rich Sweet and Sour Vegetables with Steamed Rice – a vibrant, energy-giving meal!
This indo_chinese dish is perfect for breakfast or dinner. With 608.4300000000001 calories and 9.309999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Pepper
(Freshly ground, for the batter)
0.5 tsp Salt (For the batter)
0.75 cup Water (Chilled, for the batter, adjust as needed)
2 cups Vegetable Oil (For deep frying)
1 tbsp Sesame Oil (For the sauce)
1 inch Ginger (Finely chopped)
4 cloves Garlic (Finely chopped)
0.25 cup Spring Onion (Whites and greens separated, chopped)
4 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1.5 tbsp Granulated Sugar (Adjust to taste)
1 tsp Red Chilli Sauce (Optional, for a hint of spice)
1 cup Vegetable Stock
Instructions
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
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
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
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.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.