Sichuan Vegetable Fingers
By sejal
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Ingredients
- Carrot,grated 1 medium
- Cauliflower,grated 1/4 medium
- Green capsicum,finely chopped 1 small
- Cabbage,finely chopped 1/4 small
- French beans,finely chopped 8-10
- Onion ,finely chopped 1 small
- Salt to taste
- Cornflour/ corn starch 5 tablespoons
- Refined flour (maida) 2 tablespoons
- Red chilli flakes 2 teaspoons
- MSG 1/4 teaspoon
- Fresh coriander leaves-
- finely chopped 2 tablespoons
- White pepper powder 1/4 teaspoon
- Light soy sauce 1 teaspoon
- Oil 1 tablespoon +
- for deep-frying
- Sichuan sauce as required
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt. Set aside for ten to fifteen minutes. Squeeze the vegetables to remove excess water. Add three tablespoons of cornflour, refined flour, chilli flakes, MSG, fresh coriander, white pepper powder and soy sauce to the vegetables and mix well. Divide the mixture into sixteen equal portions and roll into balls. Shape each ball into two-inch long fingers. Dust the vegetable fingers with two tablespoons of cornflour. Heat plenty of oil in a wok and deep-fry the vegetable fingers till golden brown and crisp. Drain on absorbent paper. Serve hot with Sichuan Sauce.
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