• 1 cup gajar/ carrots sliced 1 cup farasbee/ French beans sliced ½ cup shimla mirch/ capsicum cut into cubes 4 to 5 spring onions 1 cup wheat flour 2 teaspoon soya sauce ½ cup tomato sauce 1 teaspoon black pepper powder 1 pinch of mono sodium glutamate (MSG) salt 2 cups water ½ packet of mushrooms 2 tablespoons cornflour ½ teaspoon red chilly sauce 10 cloves garlic chopped finely ½ inch ginger chopped finely

A mixed vegetable dish with tangy sauce that goes well with both noodles or fried rice. Some prefer to mix the Chinese sweet sour vegetables with fried noodles and egg fuyong/ omlette.

METHOD:

  1. Make a dough with the wheat flour and roll out to form a chapathi/ tortilla. Cut into strips and deep fry to form crisp chips.
  2. Heat oil in a wok, add garlic, ginger and fry it on a high flame. Add vegetables & fry them well. Add salt, Mono sodium glutamate (MSG) salt, black pepper powder and fry on a high flame for 10 minutes.
  3. Add the soya sauce, tomato sauce and 4 cups of water. Bring it to boil.
  4. Mix cornflour with ½ cup water and mix well.
  5. Add it to the wok and stir continuously until it becomes thick. Serve it hot.
  6. Finally add the crispy chips to the Chinese sweet sour vegetables just before eating.

Sweet Sour Vegetables with noodles and Tortilla chips