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Water Chestnuts in black pepper sauce


By Cooking Escapades (Visit website)



Water chestnuts cooked in a black pepper sauce with some lemon sauce give a nice tang to the sauce. You need to ensure that all the vegetables and the water chestnuts are crisp to the bite to enjoy this rather amazing and simple dish. Tastes best with plain steamed rice. This is one of the dishes I made when I performed a cooking marathon. You can know more about it here and for water chestnuts here..



Ingredients

1-2 cups vegetables assorted (I used French beans, cauliflower, carrot, and coloured pepper)
1 tsp soya sauce
2 tsp black pepper sauce
1 tsp lemon sauce
1 tsp vinegar
8-10 water chestnuts to be added just before serving
onion large pieces
1 cup water
a handful spring onions for garnish.
3-4 garlic chopped fine
1" ginger chopped fine
1 tbsp oil
1 tsp sesame oil
3-4 tsp cornflour mixed with a little water (now this proportion can be haywire since I never seem to get this right)

Method

Cut the water chestnuts in half and peel it. Handle it delicately since it tends to break. Scrape the brown covering on the water chestnuts, wash and cut the half into two and keep aside.
Heat the oil and fry the garlic and ginger for a minute. Do not allow it to burn. Add the onion and fry for another minute. Add the vegetables and fry them for 1-2 minutes. Add the stock and cook them until cooked but still crisp. Add the sauces simmer till it boils. Add the cornflour mix to thicken it. Add the water chestnuts, top it with sesame oil and simmer for just 1-2 minutes. Garnish with spring onions and serve with steamed rice.

Check out the water chestnut peeping out...



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