Peppers and Nuggets in Spicy Orange Sauce- A guest post for Aruna of Aharam

Ingredients-

For the Nuggets-

• 1 cup soy chunks, such as Nutrela
• 3 cups hot water
• ¼ cup milk
• Salt to taste
• ½ tablespoon ginger garlic paste
• ½ teaspoon red chili powder
• 2 teaspoons cornstarch/cornflour
• 1 teaspoon canola or olive oil
• 1 teaspoon Asian toasted sesame oil

For the sauce-

• ¼ cup hoisin sauce
• ¼ cup orange marmalade
• 1 tablespoon hot sauce (or to taste)
• 2 tablespoons soy sauce
• ½ cup water or stock

For the vegetables-

• 1/2 tablespoon each of the canola or olive oil and Asian toasted sesame oil
• 1 small onion diced
• 1 ½ tablespoons ginger garlic paste
• 1 cup lotus root, peeled and diced or water chestnuts
• 1 cup red pepper ,diced
• 1 cup green pepper, diced
• Salt to taste
• ¼ teaspoon freshly ground black pepper

For the topping-

• ¼ cup roasted cashews and/or 1 tablespoon sesame seeds

To make the Peppers and Nuggets in Spicy Orange Sauce-

1. Boil the soy nuggets in hot water, milk and salt. When the water comes to a full boil, stir, lower heat and let the nuggets cook for 5 to 6 minutes. Drain, change the water 2 to 3 times and squeeze the nuggets between your palms to get rid of all the water in it. Spread them out on a paper towel to absorb the remaining moisture. This step is important to make sure the sauce does not turn watery.(Photo 1)
2. Add the ginger garlic paste, the chili powder and the cornstarch and mix well.
3. In a pan, heat the oil and shallow fry the nuggets in a single layer, on both sides. Remove from pan. Set them aside.
4. Combine all the ingredients for the sauce and stir.
5. In the same pan, heat the canola or olive oil and Asian toasted sesame oil over medium heat. Add the onion, the ginger garlic paste and the lotus root and stir for a minute or so. Add the peppers, salt and black pepper and stir for another minute or so.
6. Add the reserved soy chunks and the sauce. Stir well to coat and let it simmer for about 2 to 3 minutes on medium heat. The soy chunks will absorb the sauce as it cooks and even as it cools.
7. Top with the cashews and or sesame seeds and serve with white or brown rice.