Showing posts with label Indo Chinese Cuisine. Show all posts
Showing posts with label Indo Chinese Cuisine. Show all posts

Friday, 18 July 2014

Baby corn and Broccoli Rice-Chinese Style


Delicious Chinese style rice that is easy to make and perfect accompaniment to any curry.

Ingredients:

240 g cold boiled rice
6 broccoli florets cut into smaller florets
8 baby corn cut into small  one cm rounds
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soya sauce
1 tablespoon olive oil
1 green chilli cut into thin slices
1 red onion cut into thin slices
1 clove garlic cut finely chopped

Method:

1. In a wok add the oil and heat it up.
2. Add the onions and garlic and sauté for a minute.
3. Add the broccoli florets and baby corn and sauté for 3-4 minutes until the vegetables take on a little colour but are still crisp.
4. Add the salt, pepper, green chillies and soya sauce and stir fry for another 30 seconds.
5. Add the cooked rice and toss all the ingredients together until the rice is mixed with the vegetables and is warmed through.
Transfer to a serving place and serve hot.

Submitting to:
In my VEG BOX ~ Sweetcorn event by citrusspiceuk


Wednesday, 12 March 2014

Hakka Noodles- Indo Chinese


Crunchy vegetables stirfried with noodles and lots of vegetables in a spicy sauce.

Ingredients:

240g dried egg noodles
1 red capsicum deseeded and cut into 1 inch pieces
1 yellow capsicum deseeded and cut into 1 inch pieces
1 green capsicum deseeded and cut into 1 inch pieces
1 carrot peeled and cut into thin slices
1 courgette cut into thin slices
1 red onion cut into thin slices
2 cloves garlic thinly sliced
8 green beans cut into 1 inch pieces
4 button mushrooms cut into thin slices
10 mangetout cut into 1 inch pieces
8 baby corn cut into 1 inch pieces on diagonal
3 tablespoons garlic chilli sauce
2 tablespoons dark soya sauce
2 tablespoons sunflower oil
Pinch of salt
pinch of white pepper
12 cashew nuts
1 teaspoon sesame seeds


Method:

1. Place the dried noodles in a large dish with a lid. Pour over the noodles boiling water and leave them covered for 3 minutes.
2. After three minutes drain the noodles and keep them aside.
3. In a large wok add the oil and heat it on medium heat. Add the cashew nuts and stir fry until golden brown and remove them from the oil and keep aside.
4. To the oil add the garlic followed by the onions, beans, carrots, peppers, mangetout, courgettes,corn and mushrooms and stir fry for 3-4 minutes on high heat.
5. Add the chilli garlic sauce, soya sauce, salt and pepper and toss all the vegetables.
6. Add the precooked noodles and sesame seeds and toss again until noodles and vegetables are blended together and coated with the sauce.
7. Transfer the noodles to a serving dish and garnish with the fried cashew nuts.

Submitting to:
Lets cook with Seeds event by simply.food




In my VEG BOX ~Peppers

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