Tempura Vegetables with Chinese Sauce

Vegetables: Radish, Baby Carrots,Paneer,Cauliflower,
1/2 cup of dry corn starch
For the sauce:
4-5 tablespoons of corn starch
4-5 tablespoons of soy sauce
4 tablespoons of red/green chili sauce or as per your taste. I use more. Short cut option would be to use Sriracha Sauce available in all stores.
2 table spoons of crushed garlic
Water, salt to taste. This being a chinese sauce, I like it spicy and I use all the above ingredients generously.
Cut the paneer and radish into chunks of 2 inches long. They should be about same size as baby carrots.
Cauliflowers into medium florets..
Roll all the vegetables into the dry corn starch generously and fry them until crisp, about a min or less. Keep aside uncovered.
Make the sauce.
In a wok, take some oil, saute the garlic, add soy sauce and chili sauce.
Mix the corn starch and water into a smooth liquid,not too thin.
Add it to the wok and simmer until the sauce is lump free and thick. Add salt.
Arrange the vegetables on the serving platter and pour the sauce over them, garnish with green onions if you want to and SERVE IMMEDIATELY.
Iblanched all the vegetables which I should not have. The veggies got soggy.
I served the dish much later after cooking which again made it into an ordinary manchurian type of dish which this is not meant to be. The fun is in the crispness of the veggies.
Serve it immediately while the veggies are crispy
Aditi Sheth

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