Saiwoo Vegetables

Saiwoo Vegetables

From   Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Chinese

A semi-dry, sweet and spicy vegetables – a Chinese speciality


  • Green capsicums, cut into thin strips 1 cup
  • Large carrots, peeled and cut into small thin strips 2
  • Cornflour 2 tbsps
  • Oil 2 tbsps + for deep-frying
  • Honey 2 tbsps
  • Soy sauce 1 tbsp
  • Sugar 1 tbsp
  • Chinese 5 spice powder 1 tsp
  • Garlic cloves, finely chopped 3
  • Ginger, finely chopped 1 tbsp
  • Spring onions, bulbs and greens chopped separately and put in separate bowls 4 to 5
  • Green chillies, finely chopped 2
  • Dried red chillies, halved 4
  • Schezwan sauce 2 tbsps
  • Salt to taste
  • Chinese 5 spice powder -mix together
  • Star anise powder 1 tsp
  • Black pepper powder 1 tsp
  • Clove power ½ tsp
  • Aniseed (saunf) powder ¼ tsp
  • Cinnamon (dalchini) powder ½ tsp


  • Take cornflour in a bowl, add sufficient water and whisk to a smooth batter.
  • Heat sufficient oil in a deep pan.
  • Dip the capsicum strips in the batter and slide them into hot oil and deep-fry on high heat for 1-2 minutes. Drain on absorbent paper.
  • Dip carrot strips in the batter and slide them into hot oil and deep-fry for 2-3 minutes on high heat. Drain on absorbent paper.
  • Heat honey, soy sauce, sugar, five spice powder in a non-stick pan and stir till sugar dissolves.
  • Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onion bulbs and saute on high heat.
  • Add green chillies, dried red chillies and schezwan sauce and continue to saute.
  • Reduce heat, add honey mixture and mix. Add ¼ cup water, salt and the deep-fried capsicum and carrots. Mix well, transfer into a serving bowl and serve hot garnished with spring onion greens.