Cultural appropriation is a big term and this dish encompasses that idea completely. This is an Indian’s take on Chinese sweet and sour and in my opinion takes it to a new level. Heavy on salt and garlic, but still has a hint of sweet and sour in the background. You can make this with chicken as well.
Time: 35 minutes
Difficulty: Take your time
200g of Large Mushrooms
100g of Cornflour
4 cloves of Garlic
1 thumb size piece of Ginger
4 tablespoons of Soy Sauce
2 tablespoons of Rice Wine Vinegar or Cider Vinegar
2 tablespoons of Tomato Ketchup
1 tablespoon of Sugar
3 Spring Onions
2 tablespoons of Nigella Seeds
Salt and Pepper
1. Start by slicing the onion and mushrooms into thin strips. Dice the peppers into chunks.
2. Mix together together the cornflour with some salt and black pepper to season. Add enough water to make a loose mixture.
3. In a frier or a cast iron skillet add half an inch of vegetable oil and bring to 180 degrees Celsius (356 degrees Fahrenheit).
4. In two batches dip the mushrooms, peepers and onion in the cornflour, then fry for 3-4 minutes until cooked and crisp. Once removed from the oil place on a wire rack to allow any excess oil to drop.
5. Crush the garlic, finely dice the ginger and chop the chillis. Add to a large pot with a little oil and fry for 2 minutes
6. Add the tomato ketchup, sugar, soy sauce and vinegar to the pot. Cook for 1 minute. Add a few tablespoons of water to loosen if too thick. Taste and add more of the above if needed.
7. Add the fried vegetables and mix well. Serve.
8. Chop the spring onions and with the nigella seeds add to the top of the dish.