This gorgeous recipe came from the Buddhist Vegetarian Cooking class as well as the Vegetarian Fried Rice. I’ve always wanted to know how the crunchiness of the tempura was done AND how they make this lovely sauce. You won’t believe how easy it is! The thing that takes the time is actually defrosting the ingredients - what an effort!

I shallow fried these in a little oil rather than deep frying. It’s possible but probably requires more effort. But, it is healthier!

The lovely sauce cooked seperately on the wok:

The chicken all battered up and draining from the oil:

Ingredients:

• mock chicken cut into small pieces (I used hainan style frozen pack)
• 3/4 can longan, drain juices (you can subsitute with lychees)
• 1 red pepper, cut roughly
• 1 tomato, cut roughly
• pinch salt
• 2 tbs tomato sauce
• 1 tbs white vinegar
• water
• 1 tbs sugar
• 1 tsp corn flour mixed with water to remove lumps
• oil for stir frying vegies
• 6 tbs SR flour
• 2 tbs corn flour
• oil for frying pork

Instructions:

1. Mix the 6 tbs SR flour and 2 tbs corn flour together and add water. This must be stirred to remove lumps but have a fairly pancake type consistency. Add a little oil for the glistening look.
2. Add the mock chicken to the batter and stir around.
3. Heat oil in a wok and add the chicken waiting for a golden brown consistency before draining on paper. Continue until all done.
4. Add the oil to the wok to cook the peppers.
5. Once soft, add a little water to steam them off.
6. Add tomato and stir until they become a little soft also.
7. Add the longans and pinch salt.
8. In a cup, stir in the tomato sauce and vinegar with a the sugar. Add this to the wok, stirring occasionally.
9. Add some more water before adding the corn flour mixture to thicken to a sauce.
10. Once the sauce is complete, you can top over the chicken pieces. I’d recommend only doing this when you are ready to eat, to ensure the chicken doesn’t go soft!