Assorted Vegetables in Sauce
30 min. Recipe Yield:
6 servings Difficulty:
Simple recipe
Assorted Vegetables in Gravy - A Chinese recipe, well-chosen vegetables in a sweet and sour combination will taste much better if aged for 3-4 hours. Then all tastes will unite and be more harmonious. If you don't like spicy, red pepper is optional, you can just heat up the sesame oil and pour over the platter.
Recipe Ingredients
Cooking Recipe
To cook recipe of Chinese cuisine assorted vegetables in sauce wash the eggplants and, without peeling, cut into equal slices. After that, you need to remove the bitterness from the eggplant, to do this, sprinkle it with a pinch of salt, mix, and squeeze it out after 5 minutes.
Wash the celery stalks and cut at an angle, not too thick slices. Wash the cucumber, and then cut obliquely approximately the thickness of the previously cut celery. Transfer the celery and cucumber to a bowl and season lightly with salt.
Peel the onion and cut into strips. Wash cilantro, shake off excess water, and then chop not too finely. Peel the ginger and cut into strips. Pour peanuts with warm water and let it swell slightly. Peel the garlic and cut into thin circles.
Remove the swollen peanuts from the water, add salt, sugar and soy sauce to it. Next, add chopped ginger, onion, cucumbers, celery and cilantro to a bowl with peanuts. Mix everything well.
Pour sesame oil into a hot pan, then add garlic and then chopped eggplant. Do not forget that in China everything is cooked at maximum heat, so do not yawn. Stirring well, fry the eggplant until slightly golden, and then transfer to a bowl with the rest of the products.
Pour 1-2 tablespoons of sesame oil into a preheated pan, then pour in hot pepper and lightly fry. Pour the fried peppers with oil into the vegetables and mix well. Sprinkle assorted vegetables with sesame seeds and set the dish aside for 3-4 hours to infuse well.