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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.
Prepare the Batter and Vegetables
Deep-Fry the Vegetables
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 347.48 calories per serving with 4.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Sweet and Sour Sauce
Combine and Serve
Add crispy fried paneer, tofu, or mushrooms along with the vegetables for a more substantial meal. Coat them in the same batter and fry until golden.
Instead of deep-frying, lightly coat the vegetables in the batter and bake at 200°C (400°F) for 15-20 minutes or air-fry until golden and crisp.
Add 1/2 cup of pineapple chunks or lychees to the sauce along with the vegetable stock for a classic, fruity sweet and sour flavor.
Increase the amount of red chilli sauce or add a few slit green chilies along with the ginger and garlic for extra heat.
The use of multiple colorful vegetables like bell peppers and carrots provides a good source of Vitamin A and Vitamin C, which are essential for immune function and skin health.
Garlic, ginger, and bell peppers are rich in antioxidants that help combat oxidative stress and inflammation in the body.
The variety of vegetables contributes dietary fiber, which is important for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
One serving of this Sweet and Sour Vegetables recipe contains approximately 365 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific ingredients used.
This dish is a mix. It's packed with vitamins and fiber from the variety of vegetables. However, it is also deep-fried and the sauce contains sugar, which adds calories and fat. To make it healthier, consider baking or air-frying the vegetables instead of deep-frying.
Yes, you can. Replace the all-purpose flour with a gluten-free all-purpose blend. Use tamari instead of soy sauce, and ensure your cornflour and other packaged ingredients are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the vegetables will lose their crispiness upon reheating. For best results, reheat in a pan over medium heat.
Yes. You can chop the vegetables and prepare the sauce (without the cornflour slurry) ahead of time. Store them separately in the refrigerator. When ready to cook, make the batter, fry the vegetables, thicken the sauce, and combine.