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I do not need to describe how good this was! Suggest you try it out.
Ingredients for Kisangi-vegetables Chinese
- Eggplant - 3 PCs
- Pepper - 3 PCs
- Potatoes - 3 PCs
- Carrots - 2 PCs
- Onion - 1 piece
- Soy sauce - 50 g
- Potato starch - 1 tsp.
- Garlic - 2-3 tooth.
- Sugar - 2 tsp.
- Vinegar - 100 g
- Sesame - 1 tbsp
- Vegetable oil
- Greens - 1 Puig.
Step by step instruction of cooking Kisangi-vegetables Chinese
Eggplant, peel and finely chop prisolit.
Carrots and potatoes RUB on a grater for Korean carrot, onion cut into rings, sweet pepper thin strips. Fry all in vegetable oil (without cap, it was fry, not stew! on the big fire!).
Wash the eggplant, squeeze and fry in the least. Nothing salt!
Soy sauce mixed with 50 ml of water, add sugar, bring to boil, add vinegar.
In 1/3 Cup of water to dissolve starch and enter in the sauce, bring to boil, remove from heat, add chili pepper.
With vegetables, piled on a platter, drain the oil, bring to a boil, add the sesame seeds, as soon as will darken quickly remove and pour powdered garlic, vegetables, salt.
Pour the hot sauce, cover, let stand for a few minutes. Serve with greens.