(Zha Shucai)

Ingredients

1 medium-sized carrot

1 lotus root segment

1 green pepper

1 bundle of string beans

1 eggplant

1 fresh egg

1 cup batter mix

1 cup water

Dipping Sauces

(A) 2 tsp. soy sauce and 1 tsp. ginger paste

(B) 1 small bowl of ketchup

Method

Peel and shred the carrot. Peel and cut the lotus root into thin slices, and soak them in vinegar for 15 minutes. Slice the eggplant, remove the seeds from the green pepper and cut it into large chunks. Trim clean and section the string beans. Set all the ingredients aside.

Crack the egg into a bowl; add water and the batter base, and stir gently until mixed; be careful not to over mix as the batter lumps add texture. Dip the sliced vegetables into the batter till evenly coated.

Heat oil in a deep pan and fry the vegetables, one type at a time, until golden brown. Remove from oil and drain. Serve with soy sauce, ginger paste or ketchup for dipping.