Chinese Vegetable Recipe (Mixed Vegetable)

Ingredients

Garlic 2 flakes
Onions 100 gm
Carrots 100 gm
Cabbage 100 gm
Cauliflower 100 gm
Oil 2 tsp
Salt to taste
Sugar 1 tsp
Pepper powder 2 pinches
Lime juice ½ tsp
Soya sauce 1 tsp
Ajinomoto (optional) a pinch
Cornflour 1 tbsp

Method

• In a pan heat oil. Add chopped garlic and cut onion.
• Fry them well, add cut carrot, cabbage, cauliflower. 
• Fry till it is half cooked. 
• Add lime juice, pepper powder, salt, sugar and stir well. 
• Finally add cornflour mixed with water. 
• Keep stirring. 
• Cook for 5 minutes and remove from fire.

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Gobi Manchurian

Ingredients :

1 medium cauliflower (clean and broken into big florets)

1 small bunch spring onion finely chopped

2 tsp ginger finely chopped

1tsp garlic finely chopped

1/4 cup plain flour

3tbsp corn flour

1/4tsp red chilli powder

2 dry red chillies

3 tbsp milk

Method 

• Boil the florets for 3-4 minutes in plenty of water, to which a tbsp of milk has been added. 
• Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger, garlic and red chilli powder and salt to taste. 
• Dip the florets in the batter one by one and deep fry in hot oil and keep aside. In the remaining oil, add ginger, garlic and dry chilli powder and fry for a minute. 
• Add the salt and spring onions and stir fry for a minute. 
• Add 1 1/2 cups water and bring to boil. 
• Add 1 tbsp cornflour to 1/4 cup water and dissolve well. 
• Gradually add to the gravy and stir continuously till it resumes boiling. 
• Boil till the gravy becomes transparent. 
• Add florets and Soya sauce. 
• Boil for two more minutes and remove. Serve hot with noodles or rice. 
• Dry manchurian can be made by omitting the gravy. 
• Make florets as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.

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Szechuan Chicken Recipe

Ingredients

Chicken medium size - 1

Oil For deep frying

For the Marinade

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Chili paste - 1 tsp

Soya sauce - 2 tbsps

Cornflour - 2 tbsps

Egg - 1

Salt To taste

For the Sauce

Spicy chili oil or ordinary oil - 3 tbsps

Finely chopped ginger - 1 tsp

Finely chopped garlic - 1 tbsp

Dry red chilies cut into 4 pieces each - 2 nos

Sesame seeds(optional) - 1/2 tsp

Slanting pieces of spring onion - 1/4 cup

Chicken stock - 1/2 cup

Tomato sauce - 1/3 cup

Soya sauce - 1 tbsp

Chili sauce - 1 tsp

Vinegar - 1 tbsp

Sugar - 1 tsp

Black pepper - 1/2 tsp

Ajinomoto A pinch

Salt To taste

cornflour mixed with water 3/4 tbsp & 1/4 cup

For the Garnish

Spring onions 4 long thin pieces

Spring onion tops 4 long thin pieces

stir fry on a high flame for 1 minute

Method

• Cut the chicken, retaining the bone, into small serving sized pieces.
• Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
• Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
• Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
• Add the ginger, garlic, red chilies, sesame seeds and spring onion and
• Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
• Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
• Garnish with the spring onion and spring onion tops.

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Hong Kong Fried Rice

Ingredients

½ kg rice, (boiled)
1 capsicum (chopped)
1 tbsp hot black garlic sauce
1 onion (chopped)
¼ tsp aniseed powder
1 tbsp raisins
50 gm bean sprouts
2 tbsp red pepper (chopped)
2 tbsp yellow pepper (chopped)
1 tsp salt
¼ tsp pepper powder
¼ tsp garlic (minced)
3 tbsp oil
1 tbsp chopped celery stem
½ inch chopped ginger
3 Kashmiri chillies
3 tbsp cashew nuts (roasted)
100 gm carrots (chopped)
3 French beans (chopped)
4 mushrooms (chopped)
¼ tsp garlic
¼ tsp soya sauce

Method :

Heat oil in a big pan. Add ginger, Kashmiri chillies, garlic, & fry for half-a-minute. Add all the vegetables, seasonings, & fry for 1 minute. Stirring continuously, add the rice & cook for 2 minutes. Garnish with spring onions.

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Triple Szechuan Fried Rice

Ingredients :

200 gm rice (uncooked)
200 gm raw noodles
2 spring onions (big pieces)
1 carrot (long strips)
200 gm chicken boneless
2 ½ tbsp Szechuan sauce
3 French beans (long strips)
1 tomatoes (long strips)
4 tbsp oil
250 ml chicken stock
1 ½ tsp salt
¼ tsp pepper powder
½ tsp sugar
¼ tsp red chilly sauce
½ tsp tomato sauce

Batter

2 tbsp corn flour 100 ml water. Mix a little corn flour with the noodles & deep fry till golden brown.

Sauce
Heat oil in a big pan. Add all vegetables & stir-fry on high flame for 3 minutes. Add stock & boil for 2 minutes. Add all the sauces, seasoning & boil for a minute. Stirring continuously, add the batter. Cook for 2 minutes & remove from heat.

Rice
1 small carrot cut into cubes 2 French beans 1 spring onion white part 2 tbsp oil
1 tsp soya sauce ½ tsp salt.

Heat oil in a deep saucepan. Add vegetables along with spring onion & fry for a minute. Add rice & soya sauce & fry for 2 minutes. Add green part of spring onions & stir. Remove from heat.

To serve
Break the noodles into pieces & arrange on the serving plate. Pour the sauce on the noodles. Spread the rice over the sauce. Garnish with carrot wheels & spring onions.

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Szechuan Sauce

Ingredients :

1 cup celery (chopped)
½ cup spring onion (chopped)
1 cup full garlic (minced)
¼ cup green chilli (minced)
¼ tsp tandoori red colour
700 gm red chilli sauce
1 cup oil
1 ½ tbsp white vinegar
1 tsp salt
¼ cup ginger (minced)
1 tbsp sugar
50 gm Kashmiri red chillies powder
½ tsp white pepper

Method:

Heat oil in a large saucepan. Add minced garlic into the oil (care should be taken as the oil can splatter) & fry this till light brown, stirring continuously. Lower the flame, add ginger, green chillies, celery, spring onion, chilli powder, & sugar, & fry for a minute stirring continuously. Add the rest of the & cook for 15 to 20 minutes (stirring occasionally) till the oil comes up. Remove saucepan from heat & cool the sauce. Store it in an airtight bottle.

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