Scrub, wash thoroughly and thinly slice lotus root. Parboil in sufficient salted water for five minutes, drain and keep aside. Wash, deseed and cut all three capsicums into one inch sized cubes.
Wash, peel, halve, deseed and cut cucumber into one inch sized pieces. Peel, wash and finely chop ginger and garlic. Wash, trim and finely chop celery.
Peel, wash and cut onion into quarters and separate each layer. Soak oyster mushrooms in sufficient hot water for fifteen minutes. Drain and slice them. Wash, trim and tear spinach and Chinese cabbage leaves into smaller pieces.
Mix soy sauce, red chilli paste, Ajinomoto and salt to taste in half a cup of vegetable stock. Blend cornstarch in the remaining vegetable stock.
Heat sufficient oil in the wok and deep fry parboiled lotus root for a minute. Drain and remove onto an absorbent kitchen towel.
Increase heat and deep fry cucumber, capsicums and onion for half a minute. Drain and remove onto an absorbent kitchen towel.
Heat two tablespoon of oil in a wok or pan, add ginger, garlic,celery and stir-fry briefly. Stir in the blended soy sauce and spice mix. Bring it to a boil.
Add fried vegetables, spinach and cabbage leaves, bean sprouts, oyster mushrooms, vinegar and mix well. Stir in blended cornstarch and cook for a minute or till sauce coats the vegetables. Serve hot, garnished with roasted cashewnuts. |
