You are here: Home > Cuisine > Chinese Vegetarian > Chinese Vegetable > Saiwoo Vegetables Saiwoo Vegetables by Tarla Dalal A vegetable preparation from the Chinese repertoire, Saiwoo Vegetables is a semi-dry, sweet and spicy way of cooking assorted veggies like carrot, baby corn and capsicum. The crisp, deep-fried vegetables are cooked with typical Oriental ingredients like chillies, ginger, garlic and spring onions, but what makes this recipe unique is the addition of a flavourful honey sauce, prepared with honey, soy sauce and a blend of flavours. This sweet and spicy sauce leaves its indelible mark on your palate, making it yearn for more. 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Close 21 Nov 2012 This recipe has been viewed 31327 times सायवु वेजिटेबल्स् - हिन्दी में पढ़ें (Saiwoo Vegetables in Hindi) Saiwoo Vegetables recipe - How to make Saiwoo Vegetables Tags Chinese VegetableDinnerInternational CurriesDeep FryChinese PartyNon-stick PanIndian style Chinese dinner Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 3Makes 3 servings Show me for servings Ingredients For The Crispy Vegetables3/4 cup diagonally cut and parboiled carrot3/4 cup diagonally cut and parboiled baby corn1/2 cup diagonally cut capsicum1/4 cup cornflour1/2 cup plain flour (maida) a pinch of salt oil for deep-fryingFor The Honey Sauce2 tbsp honey2 tsp soy sauce1/2 tsp chinese 5 spice powder2 tsp sugar salt to tasteOther Ingredients2 tbsp oil1 1/2 tsp finely chopped green chillies1 tbsp chopped ginger (adrak)2 tsp chopped garlic (lehsun)2 whole dry kashmiri red chillies , broken into pieces1/2 cup chopped spring onions whites2 tbsp schezuan sauce salt to tasteFor The Garnish2 tbsp finely chopped spring onion greens Method For the crispy vegetablesFor the crispy vegetablesCombine the cornflour, plain flour, salt and ¾ cup of water in a deep bowl, mix well to form a thick batter and keep aside.Heat the oil in a deep non-sticik kadhai, dip each vegetable into the plain flour-water mixture and drop them into the hot oil. Deep-fry a few vegetables at a time till they turn light brown in colour from all the sides.Drain on an absorbent paper and keep aside.For the honey sauceFor the honey sauceCombine all the ingredients in a small pan, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedHeat the oil in a wok or a broad non-stick pan, add the green chillies, , ginger, garlic and dried kashmiri red chillies and sauté on a medium flame for a few seconds.Add spring onion whites and sauté on a medium flame for 1 to 2 minutes.Add the schezuan sauce, honey sauce, ½ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the fried vegetables, mix well and cook on medium flame for 2 minutes, while tossing gently.Serve immediately garnished with spring onion greens.