1 cup boiled noodles
2 tablespoons oil
1 carrot cut into Julions
1 bell pepper cut into slices
1 cup Babbage shredded
handful baby corns
1/2 cup spring onions finely chopped
4 garlic cloves finely chopped
1/2 teaspoon ginger finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon chili sauce saracha
1 teaspoon vinegar
1 tablespoon hakka noodle masala ( optional)
Heat the oil in a wok or the skillet, once heated add chopped garlic and ginger, soute for a minute add carrots soute on high heat for a minute add all the other vegetables and toss for 2 to 3 minutes on high heat, vegys should remain crunchy, add boiled noodles mix well. Add salt, black pepper, soy sauce, hot green chili sauce, hot chili saracha sauce and noodle masala. Mix all well until all combined and well coated. Garnish with spring onions. Set aside.
For fried rice
1 cup jasmin rice cooked
2 tablespoons sesame oil
1 teaspoon ginger
2 tablespoons celery finely chopped
2 green chilis finely chopped
1 tablespoon soya sauce
1/2 teaspoon vinegar
1/2 cup mix vegetables ( peas, carrots, bell peppers)
handful spring onions finely chopped
In a wok, heat the oil. Once heated add garlic, ginger, celery and green chilis and saute just little. Add vegetables and cook for couple minutes. Add soya sauce and vinegar, mix and add the cooked rice stir gently until well combined and well heated. Set aside.
Chili garlic sauce
1 teaspoon sesame oil
1/2 teaspoon garlic grated
1/2 teaspoon ginger grated
1 green chili finely chopped
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon tomato sauce
2 tablespoon schezwan sauce
1/2 teaspoon salt
1 tablesppon corn starch + 1/2 cup water prepare slurry
Heat the oil in a pan, add garlic and ginger saute for 30 seconds on low heat. Add chilies, vinegar,soy sauce, tomato sauce, schezwan sauce, salt mix all well and stir in the corn slurry and mix continuously. Once thickens turn the heat off and transfer in a bawl.
MANCHURIAN
2 cups cabbage finely grated
1/4 cup carrots finely grated
2 to 3 green chilies
1 teaspoon salt
1 teaspoon garlic paste
1/2 teaspoon ginger paste
3 tablespoons corn flour
3 tablespoons white flour
oil for deep frying
In a large bowl, mix all the above ingredients. Take a scoop of the mixture and roll a into small balls and deep fry on medium heat. until they turn golden brown. Drain on a paper towel and set aside
For the gravy
1/2 bell peppers thinly sliced
2 green chilies finely chopped
1 small onion finely chopped
1 tablespoon garlic finely chopped
1/2 teaspoon black pepper freshly ground
1/2 teaspoon salt
2 tablespoons tomato sauce
2 tablespoons red chili sauce
1 tablespoon soy sauce
1/2 teaspoon vinegar
1/2 cup water
1 tablespoon corn flour + 2 tablespoons water ( make slurry )
In a wide skillet heat the oil, place chopped garlic and sauté add bell peppers, onions, green chilies and mix well. Add black pepper and salt mix add all the sauces and mix again. Add the slurry and stir well. add vinegar stir add water and let simmer on low hear until the gravy thickens. Turn the heat off let the sauce cool for about 1 minute add fried Manchurians and stir until all the balls are coated evenly. Transfer in a serving bowl, garnish with spring onions and serve hot.
Assemble
few cabbage leaves
2 cubes butter
little oil
Heat the sizzler pan for couple minutes until hot, turn the heat on low and grease with oil.Place the cabbage leaves and arrange prepared fried rice, noodles, munchurians. Pour hot sauce over it and garnish with spring onions. Turn the heat off, place butter cubes on both sides of the pan,( it helps to sizzle) place the pan on the wooden board and enjoy.
jikoni 