Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
Ingredients:
1 packet noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 tbsp chopped spring onion greens, finely chopped
Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil
Method :
1 Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot
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