Sweet & Sour Vege Meat (酸甜素肉)

Sweet and sour dishes is very traditional food that has been in Chinese cuisine in ancient times. There's a lot of sweet and sour version in the market and today I shared the version I've found in one of my cooking book.

The unique of this recipes is adding the 'red bean fermented' in the recipes to makes it more flavorful.

I used Japanese cucumber and colorful capsicum to makes the appearance more nutrition and attractive but I've forgotten to add in white sesame for my decoration.

The vinegar can be replaced according to your favorite choices.

Corn flour or tempura flour is suitable to be used to deep fry the veggie meat for more crunchy.

INGREDIENTS

1 Tsp tempura flour 100 Grams Vege Meat 1/4 Cup Japanese Cucumber 1/3 Cup Yellow Capsicum 1/3 Cup Red Capsicum Canola oils

ii) Sauce & Seasoning

a) Sauce

2 Tbsp Sour Plum 2 Tbsp Chili Sauce 2 Tbsp Tomato Sauce 1 Tbsp Black Vinegar / Rice Vinegar 1 Piece Red Fermented Bean Curd

b) Seasoning

1-2 Tbsp Sugar (Adjust according to individual taste) 1 Tbsp Sesame oils 1/4 Tsp Seasoning 50ml Water

Method

1. Cut the Japanese Cucumber and capsicum into the bite size and set aside.

2. Coat the Vege Meat with tempura flour evenly. 3. In the wok heat the cooking oils and fry the Japanese Cucumber and capsicum for a few second. The purpose is to maintain the color of the vegetables and in another way to keep the vegetable more crunchy. 4. Follow by frying the coated Vege Meat and set aside. 5. Mix and whisk all the Sauce&Seasoning ingredients in a wok in low heat until dissolve.

6. Add water if necessary and taste the gravy before adding the Vege Meat

7. Coat the Vege Meat with the gravy evenly and it is done.

* My video will release in Youtube on 26 May, 2019.