Chinese schezwan veg hakka noodles

I first want to thank my friend Priya for introducing me the Ching's secret brand and for sharing this recipe. Thank you Priya. Here goes the tasty indo chinese recipe.

Ingredients:

Ching's secret hakka veg noodles (available in Indian stores) - 1 packet

Cabbage-shredded - half cup

Shredded carrot / thinly sliced carrot - half cup

Bell pepper / capsicum- thinly sliced - half cup

Spring Onions - 4 - chopped

Oil - 4 tablespoons

Ching's secret schezwan stir fry sauce or any other brand vegetarian chinese stir fry sauce - 4 tablespoons

Freshly ground black pepper - half spoon

Garlic cloves - 5 - peeled and finely chopped

Salt to taste

Method:

Cook the noodles as per the instructions in the packet. Do not overcook the noodles. Keep it aside.

Heat oil in a large wok preferably a large non stick kadai on medium heat.

Add the garlic and ground pepper.

When garlic turns golden color, add the vegetables (cabbage, bell pepper & carrots).

Add required amount of salt, stir fry sauce. Adjust the quantity as per your taste.

When the vegetables are crisp and as well cooked, add the cooked noodles and stir gently.

Garnish with finely chopped spring onions.

This is my entry to AWED - Chinese hosted by Dhivya of DK's Culinary Bazaar.

Vegetables in Pineapple Sauce - Chinese Style

This recipe is a modified version of Malika Badrinath's Chinese Baby Corn in Pineapple Sauce. Here's how I prepared this delightful dish.

Ingredients:

Pineapple chunks from 1 Ripe Pineapple.

1 Onion - Chopped

2 Green Bell Pepper (Capsicum) - Chopped

Chopped Mixed Vegetables - 2 Cups ,Vegetables used are Cabbage, Carrot and Canned Baby Corn - Chop all the vegetables into 1 inch length

Brown Sugar - 2 tablespoon

Salt - as required

White Pepper powder

Little Oil

Grind to paste:

Garlic pods - 3 to 4

Red Chilli Powder

For Pineapple Sauce:

Make fresh Pineapple Juice from half the Pineapple chunks

Soya Sauce - 2 tablespoons

Worcestershire sauce - 1 tablespoon

Corn Flour - 1 and 1/2 tablespoon

Water - 1 and 1/2 Cups

Method:

Heat oil in a large Kadai and fry the Onions and the Bell Peppers.

Add the chopped mixed Vegetables, Pineapple Chunks, Ground Garlic Paste and Salt.

Cook until the vegetables are tender, Mean while prepare the sauce.

Pineapple Sauce:

Whisk all ingredients together under 'Ingredients for Pineapple Sauce'.

Bring to boil. Stir until the content comes to a shiny sauce consistency.

When the Vegetables are cooked, add the Pineapple sauce and cook for a few minutes. Add the brown sugar and turn off the heat completely

Serve hot along with Fried Rice or Noodles.

Chinese-Style Vegetable Fried Rice

Here is the recipe for my version of Chinese style Vegetable Fried Rice. Very easy and very tasty too. I used Sona Masoori Rice for this Fried rice. I think any rice variety, short or long grain will make a perfect tasty fried rice.

Ingredients:

Rice - 1 Cup ( Cook rice and separate grains)

Mixed Vegetables - Steam cooked - 2 Cups

Vegetables used in this recipe,

Broccoli florets
Baby carrots cut lengthwise
Beans chopped 3/4 inch

Chopped Cabbage handful

Other Vegetables:

Red Onions cut lengthwise
Green Bell Pepper cut lengthwise
Spring Onions one bunch

Sauce:

Maggi Tomato Chilli Sauce - 2 tablespoons
Worchestershire Sauce - 1 tablespoon
Soy Sauce - 1 1/2 tablespoons

Chinese Salt - Aji no moto
Oil - 2 tablespoons

Method:

Steam Cook the Mixed Vegetables.

Heat Oil in a large Kadai, Add the Onions and fry for a couple of minutes.

Then, add the Green Bell Pepper. Saute for another 4 to 5 minutes.

Mix in the Steam Cooked Mixed Vegetables. Fry for a couple of minutes.

Add the Tomato Chilli Sauce, Worchestershire Sauce and Salt. Stir.

Add the cooked Rice and Stir Gently.

Add the Soy Sauce and Stir Gently until Even Distribution.

Garnish with Finely chopped Spring Onions.

Serve Warm immediately.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Gobi Manchurian - Dry

Ingredients:

Cauliflower – 1 – Cut into Small Florets,(DO NOT cut into very small florets)

Maida flour - ½ cup
Corn flour - 4 tablespoons
Red Chilli Powder – ½ spoon
Ginger and Garlic – finely minced – 1 tablespoon
Salt

Soy Sauce – 1 ½ tablespoon
Worcestershire Sauce – 3 teaspoons
Green Onions – chopped – a handful

Oil for Deep Frying.

Method:

Boil water and add the florets. Boil for 5 minutes. Then, take the florets out and pat dry using a towel. Keep it aside.

Heat Oil for deep-frying. Meanwhile, prepare the batter thus: Make thin batter out of Maida flour and Corn flour. Add the Salt, minced Ginger Garlic, Red Chilli Powder. Mix well.

Dip a handful of florets in the batter; drain excess batter and deep fry until golden brown. When all the florets are deep fried, In a Kadai add all the florets along with Green Onions and the Sauces. Toss the Florets for a couple of minutes in Medium heat. Serve piping hot. Serve with Ketchup.