Zhejiang-style Fried Vegetables

Ingredients

While the original Czech dish, Smaženice, is typically made with breaded and fried meat, this Zhejiang-style adaptation focuses on using a variety of fresh vegetables as the main ingredient. The flavors and seasonings are also adjusted to reflect the distinct taste profile of Zhejiang cuisine, incorporating ingredients like soy sauce, rice vinegar, and ginger. We alse have the original recipe for Smaženice, so you can check it out.

• 2 cups (300g) mixed vegetables (such as bell peppers, broccoli, carrots, and snow peas), sliced 2 cups (300g) mixed vegetables (such as bell peppers, broccoli, carrots, and snow peas), sliced
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Sesame seeds, for garnish Sesame seeds, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually add water while whisking until a smooth batter forms.
2. 2.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
3. 3.
   Dip the sliced vegetables into the batter, ensuring they are evenly coated.
4. 4.
   Carefully place the coated vegetables into the hot oil and fry until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
5. 5.
   In a separate saucepan, combine soy sauce, rice vinegar, honey, grated ginger, minced garlic, and vegetable broth. Bring to a simmer over medium heat.
6. 6.
   Stir in the cornstarch-water mixture and cook until the sauce thickens.
7. 7.
   Add the fried vegetables to the sauce and toss gently to coat.
8. 8.
   Transfer the Zhejiang-style Fried Vegetables to a serving dish and garnish with sesame seeds and fresh cilantro.

Treat your ingredients with care...

• Vegetables — Ensure that the vegetables are sliced uniformly to ensure even cooking. You can also experiment with different vegetables based on your preference and seasonal availability.

Tips & Tricks

• For extra crispiness, you can double-fry the vegetables. After the initial frying, let them cool for a few minutes, then fry them again until they reach the desired level of crispiness.
• Adjust the sweetness and tanginess of the sauce by adding more or less honey and rice vinegar, according to your taste preferences.
• Serve the Zhejiang-style Fried Vegetables immediately to maintain their crispy texture.

Serving advice

Zhejiang-style Fried Vegetables can be served as a standalone dish or as a side dish alongside steamed rice or noodles. It pairs well with a simple cucumber salad or pickled vegetables to balance the flavors.

Presentation advice

Arrange the colorful fried vegetables on a serving platter and drizzle the sauce over them. Garnish with sesame seeds and fresh cilantro for an appealing presentation.