Chinese veg crispy

I serve some Chinese starters. "Try it out", I say. People dig into it. What usually follows are incredulous looks. It takes some convincing from my part to make people believe that I made it. Don't know whether I should be happy that it is really That good or exasperated that many people underestimate my cooking abilities! Many-a-times I am asked how it is made, so here it goes.... 

Ingredients:

4 cups vegetables chopped in small pieces (baby corn, capsicum, carrots, onion, and any other vegetables that are used in Chinese recipes.)

1 tbsp ginger (crushed)

1 tbsp garlic (crushed)

crushed green chilli (as required)

4 tbsp maida

4 tbsp cornflour

black pepper (crushed: as required)

very little water

2 tbsp tomato sauce

1 tbsp green chilli sauce

1 tsp soya sauce

¼ tsp vinegar

1 tbsp finely chopped leaves of spring onion.

Method :

Mix vegetables, ginger, green chilli & garlic, maida n cornflour (in ratio 1:1), some pepper, orange colour n add very little water. Mix thoroughly. Deep fry like kanda bhajiya. Keep aside.

To prepare the sauce mix tomato sauce, green chilli sauce, soya sauce and vinegar.

Heat oil in a pan. Put ¼ - ½ tsp each of crushed garlic & ginger. Pour the sauce in it and put the fried veggies. Cook for 3-5 minutes. Throw in some finely chopped leaves of spring onion. Cook for a minute. Garnish with coriander and serve piping hot.

And some more......

And nothing more. Go, make some Chinese veg Crispy and get some incredulous looks for yourself! Follow the exact recipe, especially the sauces, to get the best results.

Note:

This is not authentic Chinese but Indian-Chinese.