Enjoy this streamlined recipe for Indo American Chinese Vegetarian Entree, with a ‘lip smacking delicious’ sauce!
A few weeks ago, I got a message from Aruna of Aharam asking if I could do a guest post for her! Needless to say that I was extremely honored !The amazingly talented and well recognized Aruna Panangipally had asked me to write a guest post! I am a huge fan of Aharam. When I read Aruna’s posts, it is like chatting with a friend, talking about recipes and of course sharing our mutual love of yummy chutneys, pickles and sauces 🙂
Do check out her amazing recipes at-
I was excited about what I could do for the guest post.I wanted to do a recipe that-
- I could streamline to make it quick and easy
- A healthier version of a favorite
- Lip smacking delicious!
That lead me to one of our very favorites – Peppers and Nuggets in Spicy Orange Sauce! I used soy nuggets for this recipe, which taste awesome when cooked right and are a great source of protein. So do check out the detailed recipe below on how to cook them.
The next step is to mix all the ingredients for the yummy sauce and cut the vegetables.I love the taste and crunch of lotus root so I add it to this dish .
It is a quick and easy dish that can be served with rice or noodles. With the ‘non deep fried nuggets’ and the ‘finger licking good’ sauce, you will not want take out again:)
Peppers and Nuggets in Spicy Orange Sauce
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-
- 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)
- Add the ginger garlic paste, the chili powder and the cornstarch and mix well.
- In a pan, heat the oil and shallow fry the nuggets in a single layer, on both sides. Remove from pan. Set them aside.
- Combine all the ingredients for the sauce and stir.
- 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.
- 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.
- Top with the cashews and or sesame seeds and serve with white or brown rice.
Note- For non- vegetarians, soy chunks can be replaced with chicken nuggets. Reduce water to ¼ cup in the sauce and proceed with the recipe!
Hope you get to enjoy Peppers and Nuggets in Spicy Orange Sauce this weekend! I am taking mine and partying at Fiesta Friday hosted Angie and co- hosted by Sonal @ simplyvegetarian777 and Petra @ Food Eat Love