Description
Vegetables in sweet and sour sauce - appetizer in the Oriental style. She has such a full flavor that interrupts the smells of other dishes on the table. The taste is also bright, reminiscent of the Korean salads, but softer because of the roasting of the eggplants, sprinkled with starch. Vegetables in sweet and sour sauce is equally delicious in hot or cold - with meat, rice, noodles.
Ingredients
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Eggplant
2 piece
-
Zucchini
1 piece
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Carrots
1 piece
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Pepper
2 piece
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Ginger
1 Tbsp
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Honey
2 Tbsp
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Potato starch
2 Tbsp
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Salt
1 tsp
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Soy sauce
4 Tbsp
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Vinegar
2 Tbsp
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Garlic
2 tooth
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Vegetable oil
50 ml
Cooking
To wash vegetables.
Eggplant cut into large strips, salt and let stand for 10 minutes, then blot with a paper towel.
Pepper and zucchini cut into large chunks. Carrots grate on a grater.
Eggplants, each piece, roll in cornstarch (shake off excess) and fry in hot vegetable oil on both sides, but not for long, and slightly browned. With a slotted spoon remove from the pan and drain on paper towel.
In the same oil (if necessary add), delete and fry the long sliced pieces of pepper, zucchini, remove it and then fry the grated carrots.
In a bowl mix soy sauce, honey, vinegar and ginger, add water.
Pour the mixture into a deep pan and put on fire. This sauce to lower our eggplant, peppers, zucchini and carrots. stir and add the chopped garlic, bring to a boil and in a minute off.
Vegetables in sweet and sour sauce out onto a plate and serve.
Try this unusual and delicious!
Bon appetit!!!
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