Sichuan-Style Vegetables-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Sichuan-Style Vegetables

Categories: Main Dish

Yield: 4 Servings

 

For the Batter

1 T corn flour

2 T plain flour

Salt,to taste

1 1/2 c water

• In a small bowl,mix all

the ingredients until

-smooth. Se

For the Vegetables

Oil for deep-frying

1 1/2 c eggplant,cut into 1-inch

-cubes

1 1/2 c chopped button mushrooms

1 1/2 c tofu,cut into 1-inch cubes

1 T sesame oil

1 T minced garlic

1 T minced green chilies

1 T vegetarian oyster sauce

1 T light soy sauce

1 T white vinegar

1 T ketchup

1 t sugar

Salt and pepper,to taste

1/2 c roasted cashews

1 T roasted sesame seeds

 

In a heavy skillet over medium heat, heat the oil for frying.

Dip the chopped vegetables and tofu into the prepared batter and deep-

fry for 2 to 3 minutes, until light brown. Drain on paper towels and

then place on a serving plate. Set aside.

In a small saucepan over low heat, warm the sesame oil. Add the garlic

and chilies, stirring for 1 minute.

Stir in the oyster sauce, soy sauce, vinegar, and ketchup. Add the

sugar, salt, and pepper.

Pour over the fried vegetables and tofu just before serving. Top with

the cashews and sesame seeds and serve hot with steamed rice.

 

 

 

 

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