This was something quick and dirty I attempted. As opposed to most of the other recipes - this just uses store bought ingredients and is something that can be rustled up in less than 20 minutes!
Ingredients :
Button Mushrooms - 1 12 Oz packs.
Soy Sauce - 2 tbsp
Rice vinegar - 1 tbsp
Chili Sauce (I used ching's secret chili sauce) - 1 tbsp (or more, depending on palatte)
Cooked rice - 3 cups
Oil - 2 tbsp
Preparation :
1. Wash mushrooms thoroughly and cut mushrooms.
2. Heat a pan and add oil.
3. Once the oil is hot enough, add cut mushrooms and saute for 5 minutes on medium-high heat.
4. Once the mushrooms get sauteed, they start emitting that "mushroomey" aroma and start losing a lot of water.
5. At this point, add the soy sauce, rice vinegar and chili sauce.
6. The mushrooms will ooze out more water, so keep stirring on medium-high flame till the liquid is 80% gone.
7. At this point, add rice and saute for 5 minutes.
8. Enjoy mushroom fried rice!
Showing posts with label Indo Chinese. Show all posts
Showing posts with label Indo Chinese. Show all posts
Friday, October 21, 2011
Monday, July 20, 2009
Gobi Manchurian
Ingredients
• 1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
• 2 tbsps maida/all-purpose flour
• 2 tbsps cornflour
• 1/2 tbsp rice flour (optional)
• 1 tbsp ginger-garlic-green chilli paste
• Approx a little less than 1/2 cup warm water
• salt to taste
For sauce:
• 1/4 cup spring onions, finely chopped,
• 1/2 capsicum, finely sliced
• 1 1/2 tbsps finely minced garlic
• 1/2 tbsp finely sliced ginger
• 2 finely chopped green chillis
• 1 tsp red chilli pwd (preferably Kashmiri)
• 2 tsps soya sauce
• 1 tbsp chilli sauce
• 2 tsps vinegar
• 3 tbsps tomato sauce
• 1/2 tsp brown sugar (optional)
• salt as required
• 1 1/2 tbsps sesame oil
• 1 tbsp finely chopped coriander leaves
Preparation
1. Heat oil for deep frying in a heavy bottomed vessel.
2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste.
3. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel.
4. Reduce flame and deep fry till the gobi is almost cooked.
5. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
6. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
7. Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
8. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
9. Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.
• 1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
• 2 tbsps maida/all-purpose flour
• 2 tbsps cornflour
• 1/2 tbsp rice flour (optional)
• 1 tbsp ginger-garlic-green chilli paste
• Approx a little less than 1/2 cup warm water
• salt to taste
For sauce:
• 1/4 cup spring onions, finely chopped,
• 1/2 capsicum, finely sliced
• 1 1/2 tbsps finely minced garlic
• 1/2 tbsp finely sliced ginger
• 2 finely chopped green chillis
• 1 tsp red chilli pwd (preferably Kashmiri)
• 2 tsps soya sauce
• 1 tbsp chilli sauce
• 2 tsps vinegar
• 3 tbsps tomato sauce
• 1/2 tsp brown sugar (optional)
• salt as required
• 1 1/2 tbsps sesame oil
• 1 tbsp finely chopped coriander leaves
Preparation
1. Heat oil for deep frying in a heavy bottomed vessel.
2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste.
3. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel.
4. Reduce flame and deep fry till the gobi is almost cooked.
5. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
6. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
7. Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
8. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
9. Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.
Vegetable Fried Rice
Ingredients
• 4 cups of cooked (cold) rice
• 2 spring onions, finely chopped
• fistful of chopped capsicum
• 1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
• 3/4 tbsp vinegar
• fine black pepper pwd as required
• salt to taste
• 1 1/2 tbsps sesame oil or peanut oil
Preparation
1. Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2. Add the rest of the vegetables and toss them on high heat for 3-4 minutes.
3. Add salt and pepper pwd combine. Cook on high for a minute. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minute. Combine again, spread out and leave on medium high for another minute.
4. Add vinegar and toss all the contents on high heat for 30 seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.
• 4 cups of cooked (cold) rice
• 2 spring onions, finely chopped
• fistful of chopped capsicum
• 1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
• 3/4 tbsp vinegar
• fine black pepper pwd as required
• salt to taste
• 1 1/2 tbsps sesame oil or peanut oil
Preparation
1. Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2. Add the rest of the vegetables and toss them on high heat for 3-4 minutes.
3. Add salt and pepper pwd combine. Cook on high for a minute. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minute. Combine again, spread out and leave on medium high for another minute.
4. Add vinegar and toss all the contents on high heat for 30 seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.
Hot and sour vegetable
Ingredients
• 2 cups small broccoli florets
• 10 Brussels sprouts, quartered
• 2 small carrots, sliced 1/8 inch thick on the diagonal
• 2 small zucchini, sliced 1/2 inch thick on the diagonal
• 3 tablespoons vegetable oil
• 4 dried red chiles, broken in half
• 1 tablespoon fermented black beans, rinsed and chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1 medium onion, sliced lengthwise
• 1/4 pound shiitake mushrooms, stemmed and thickly sliced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 teaspoon Asian sesame oil
Directions
1. Fill a wok two-thirds full with water and bring to a boil. Add the broccoli, Brussels sprouts, carrots and zucchini and blanch the vegetables until crisp-tender, about 3 minutes. Drain well and shake dry.
2. Wipe out the wok. Add the oil, and when it begins to smoke, add the dried chilies, fermented black beans, ginger and garlic and stir-fry until fragrant, about 20 seconds.
3. Add the onion and mushrooms and stir-fry until just beginning to brown, about 2 minutes.
4. Add the blanched vegetables and cook for 1 minute, then add the soy sauce, vinegar and sugar and stir-fry for 30 seconds. Add the broth and bring to a boil.
5. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 15 seconds. Swirl the sesame oil over the vegetables and serve.
• 2 cups small broccoli florets
• 10 Brussels sprouts, quartered
• 2 small carrots, sliced 1/8 inch thick on the diagonal
• 2 small zucchini, sliced 1/2 inch thick on the diagonal
• 3 tablespoons vegetable oil
• 4 dried red chiles, broken in half
• 1 tablespoon fermented black beans, rinsed and chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1 medium onion, sliced lengthwise
• 1/4 pound shiitake mushrooms, stemmed and thickly sliced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 teaspoon Asian sesame oil
Directions
1. Fill a wok two-thirds full with water and bring to a boil. Add the broccoli, Brussels sprouts, carrots and zucchini and blanch the vegetables until crisp-tender, about 3 minutes. Drain well and shake dry.
2. Wipe out the wok. Add the oil, and when it begins to smoke, add the dried chilies, fermented black beans, ginger and garlic and stir-fry until fragrant, about 20 seconds.
3. Add the onion and mushrooms and stir-fry until just beginning to brown, about 2 minutes.
4. Add the blanched vegetables and cook for 1 minute, then add the soy sauce, vinegar and sugar and stir-fry for 30 seconds. Add the broth and bring to a boil.
5. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 15 seconds. Swirl the sesame oil over the vegetables and serve.
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