Vegetable escalopines with sweet and sour sauce
* Plus 2 hours of rest
Legume escalopes in sweet and sour sauce are a delicious and not very difficult to prepare option that allows a turn to traditional Cantonese cuisine, making it healthier, more ethical and more sustainable.
Of the different ways that exist to prepare this dish, opting for ingredients such as rice vinegar and a mild ketchup in which sweet notes predominate, the sauce will be more bodied and, at the same time, more delicate.
The escalopines give an incredible texture that, in addition, allows a total absorption of the flavor of the sweet and sour sauce, with which, we obtain a spectacular result and full of sweet, salty and acid accents.
With this dish, in addition to the protein, fiber, isoflavones and calcium provided by legume escalopines, we also benefit from carbohydrates, beta-carotene, lycopene, tryptophan, vitamins C, E, K and group B (B3, B6 and B9 or folic acid, and to a lesser extent B1 and B2), potassium, phosphorus, magnesium, sodium, sulfur and, to a lesser extent, iron, manganese, copper, selenium and zinc that give us the rest of the ingredients.
Categories
Measurement system
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For marinating
For the sweet and sour sauce
Notes
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- Step 1In a large bowl, make the marinade with the soy sauce, 75 ml. rice vinegar and 1 tablespoon corn starch. Stir until everything is well mixed and set aside.
- Step 2We hydrated the scallops by submerging them in warm water for 15 minutes.
- Step 3After this time, we drain them and pass them to the bowl where we have the marinade. Cover it and let it sit for 2 hours, stirring from time to time with care so that it is well impregnated.
- Step 4Peel and finely chop garlic and ginger. Put the oil to heat in a pan and, when it is warm, sauté the garlic and ginger for a couple of minutes. Add the onion and peppers and a pinch of salt, and let it be done for about 7 minutes, without getting to soften completely. We put out the fire and reserve.
- Step 5We prepare the sweet and sour sauce with the 5 tablespoons ketchup, the 2 tablespoons rice vinegar, 1 and 1/2 teaspoons whole cane sugar, 1/2 teaspoon of garlic powder and the 8 tablespoons water. We whisk everything together and set it aside.
- Step 6We mix in a bowl the 60 gr. rice flour, the 30 gr. corn starch, the 2 tablespoons chickpea flour, the 75 ml. water, the apple cider vinegar and the baking powder, and beat with a fork.
- Step 7After 2 hours of rest, we put to heat a pan with enough oil to fry. Overcook the escalopines in the mixture that we have just prepared and when the oil is hot, we fry them in batches on one side and on the other. when they are golden brown on both sides, we take them out and place them on a plate on absorbent paper.
- Step 8We put the sweet and sour sauce in the pan where we have prepared the sofrito with the peppers and the onion (step 4) and heat by going around. When we see that the sauce begins to thicken, add the escalopines and stir gently for a couple of minutes so that everything is mixed well without breaking. After this time, we put out the fire and serve it.