Chinese Vegetable Chow Chow

Chinese Vegetable Chow Chow





Chow Chow is a quick and a very simple side dish you can have it with Schezuan fried rice or noodles. As usual I had it in a restaurant and tried at home. You can add any vegetables.

Ingredients:

• 4 french beans cut into 1 inch pieces
• 8-10 cauliflower florets
• 1 medium carrot, cut into thin rounds
• 1 big onion cut into 1 inch square pieces and separate the layers
• 1 green capsicum cut into 1 inch square pieces
• 1/ 2 cup yellow and red capsicum cut into 1 inch square pieces(optional)
• 1/4 cup cabbage cut into 1 inch squares
• 1 tea spoon sugar
• 1/4 tea spoon MSG (optional)
• 1/2 tea spoon pepper powder
• 2 cup vegetable stock or water
• 3 table spoons corn flour
• 4-5 garlic cloves finely chopped
• 1 table spoon finely chopped spring onion greens
• 1 tea spoon white vinegar
• 2 table spoons oil
• salt to taste

Method:

Mix corn flour in 1 cup water and keep aside.

Heat oil in a wok, add garlic and pepper and sauté for a minute. Now add onions and sauté for another minute. Add carrots, cauliflower, beans, cabbage and fry for 2-3 minutes on a high flame. Then add all the capsicums, MSG and fry for another minute.

Now add water or vegetable stock, salt, sugar and cook on low heat for 2 minutes. Add corn flour mixture and cook until the sauce starts to thicken, stirring continuously. You can adjust the water or corn flour mixture according to the thickness you need. Do not overcook the vegetables. The vegetables should retain it colour and crunchiness.

Stir in the vinegar and serve hot with Schezuan fried rice or noodles.



Sweet Corn Vegetable Soup



Sweet Corn Vegetable Soup

Creamy and tasty soup with vegetables and sweet corn.

Ingredients:

• 1 tin sweet corn cream style
• 1/2 cup boiled sweet corn kernels
• 1 finely chopped carrot
• 8 finely chopped beans
• 1/2 cup finely chopped cabbage
• 1 finely chopped spring onion greens
• 5-6 cups vegetable stock or water
• salt to taste
• 1/2 tea spoon pepper powder
• 1 1/2 tea spoon sugar
• 3 table spoon corn flour

Method:

In a pan add sweet corn cream style add water and stir, now add carrot, beans, cabbage and sweet corn kernels. Boil it for 10 to 15 minutes.

Now mix corn flour with one cup of water and add it to the soup. Simmer for some time. Add salt, pepper powder and sugar. Boil for 2 minutes. Turn off the heat.

Serve hot garnished with spring onion greens.

Vegetable Sweet and Sour

Vegetable Sweet and Sour

I had this dish in a restaurant, so thats when i decided to try this at home. I found this to be the easiest way of making Vegetable Sweet and Sour. We don't like it very sweet so I add a bit of chilly sauce.

Do not overcook the vegetables. The vegetables should retain it colour and crunchiness.

Ingredients:

• 8 french beans cut into 1 inch pieces
• 8-10 cauliflower florets
• 1 medium carrot, cut into thin rounds
• 4 baby corn cobs cut into 1/2 inch slices
• 1 big onion cut into 1 inch square pieces and separate the layers
• 1 green capsicum cut into 1 inch square pieces
• 1/4 medium cabbage cut into 1 inch squares
• 1 slice tinned pineapple cut into 1/2 inch pieces (optional)
• 3 table spoons tomato ketchup
• 1-2 tea spoon red chilly sauce
• 2 table spoon sugar
• 1/4 tea spoon MSG (optional)
• 1/2 tea spoon pepper powder
• 1 1/2 cup vegetable stock or water
• 3 table spoons cornflour
• 1/2 inch ginger finely chopped
• 4-5 garlic cloves finely chopped
• 1 table spoon finely chopped spring onion greens
• 3 table spoons white vinegar
• 2 table spoons oil
• salt to taste

Method:

Mix tomato sauce, red chilly sauce, sugar, MSG, pepper powder and salt in one cup of water or vegetable stock and keep aside.

Mix corn flour in 1 cup of water and keep aside.

Heat oil in a wok, add ginger and garlic and saute for a minute. Now add onions and saute for another minute. Add carrots, cauliflower, beans, cabbage and fry for 2-3 minutes. Then add capsicum and fry for another minute.

Now add in the water mixed with sauce and spices. Then add the remaining water and cook on low heat for 2 minutes. Now add the corn flour mixture and cook until the sauce starts to thicken, stirring continuously.

Add pineapple pieces and cook for 1 minute. Stir in the vinegar and serve hot with Chinese fried rice or noodles.

Chinese Egg Fried Rice

Chinese Egg Fried Rice

Ingredients:

• 250 gms basmati rice or any good quality rice or 5-6 cups cooked rice
• 1/2 cup oil
• 10 beans finely chopped
• 2 medium carrots finely chopped
• 3-4 spring onions finely chopped
• 1 table spoon finely chopped cabbage
• 1 capsicum finely chopped
• salt to taste
• 1/2 tea spoon pepper
• 1 tea spoon ajinomoto (optional) (I have not used)
• 1/2 table spoon soya sauce

Method:

First wash and soak rice for 1/2 hour. Boil it with salt, 1 tea spoon oil and water till rice is more than half cooked. Drain water and spread the rice on a plate and let it cool completely or alternatively cook the rice in a rice cooker. The rice should be cooked a bit grainy.

Heat oil in a wok, add salt and pepper. Add beans, carrots, spring onions and cabbage. Saute on a high flame for 1 or 2 minutes.

Add the cooked and cooled rice. Mix it properly. Add soya sauce, ajinomoto and salt if required. Fry for 2-3 minutes on high flame.

Now add spring onion greens. Mix properly and turn off the heat.

Serve hot with any Chinese gravy dishes.

Chinese Vegetable Fried Rice

Chinese Vegetable Fried Rice 

Ingredients:

• 250 gms basmati rice or any good quality rice or 5-6 cups cooked rice ( today I have used sona masoori rice)
• 1/2 cup oil
• 10 beans finely chopped
• 2 medium carrots finely chopped
• 3-4 spring onions finely chopped
• 1 table spoon finely chopped cabbage
• salt to taste
• 1/2 tea spoon pepper
• 1 tea spoon ajinomoto (optional) (I have not used)
• 1 table spoon soya sauce

Method:

First wash and soak rice for 1/2 hour. Boil it with salt and water till rice is more than half cooked. Drain water and spread the rice on a plate and let it cool completely or put rice in a rice cooker, the rice should be cooked a bit grainy.

Heat oil in a wok, add salt and pepper. Add beans, carrots, spring onions and cabbage. Fry very lightly on high flame.

Add the cooked and cooled rice.Mix it properly.

Now add soya sauce, ajinomoto and salt if required. Fry for 5 minutes on high flame.

Now add spring onion greens. Mix properly and turn off the heat.

Serve hot with any Chinese gravy dishes.

Chilli Mushroom In Brown Sauce

Chilli Mushroom In Brown Sauce

Ingredients:

For fried mushrooms:

• 200 grams Button mushrooms, sliced
• 3 table spoons maida
• 2 tea spoon corn flour
• 1/2 tea spoon chilli powder
• salt to taste
• 1/4 tea spoon pepper powder
• oil for frying

For brown sauce:

• 2 table spoon oil
• 7-8 finely chopped garlic cloves
• 1 inch finely chopped ginger
• 3 green chillies finely chopped
• 1 finely chopped spring onion
• 2 1/2 cup vegetable stock or water
• 1 small onion cut into big pieces.
• 1 capsicum cut into big pieces
• 1/2 tea spoon pepper
• salt to taste
• 1 table spoon soya sauce
• 1/4 tea spoon sugar
• 1/4 tea spoon ajinomoto (optional)

Method:

Wash and cut all the vegetables and mushrooms.

Mix maida, corn flour, salt, red chilli powder and pepper powder in a bowl with some water to make a thick batter. Now add mushrooms and toss, coat it with the batter.

Heat oil in a kadai and deep dry the mushrooms. Remove and drain off excess oil and keep them aside.

Now in another wok heat oil. Add ginger, garlic and green chillies. Fry it till it becomes slightly brownish.

Add the spring onion white, onion and capsicum saute for a minute.Pour in the vegetable stock and all sauces and seasonings, bring it to boil.

In another cup take half cup of water or vegetable stock and add the corn flour, mix and remove all lumps.When the vegetable stock starts boiling add the batter fried mushrooms.Lastly add cornflour paste.Cook for 2-3 minutes and then turn off the heat.Garnish with spring onion greens.

Serve hot with fried rice or plain rice.

Sesame Toast (Gold Coin)

Sesame Toast (Gold Coin)

This is one of the popular Chinese starters. In this, bread slices are deep fried with vegetable mixture on it. This starter can be deep fried or shallow fried. Originally it is deep fried but to avoid calories you can shallow fry it. 

Ingredients:

• 1 small loaf sliced bread
• 2 finely chopped onions or 4 spring onions
• 2 finely chopped carrots
• 1 large finely chopped capsicum
• 2 boiled and mashed potatoes
• 2 table spoon oil
• 2 tea spoon soya sauce
• 1 table spoon chilli powder
• 1/2 tea spoon aji-no-moto (optional)
• 2 table spoon corn flour
• 1 table spoon maida
• salt to taste
• roasted sesame seeds as required
• 1 tea spoon ginger paste
• 1 tea spoon garlic paste
• oil for deep frying

Method:

Heat Oil in a pan, add ginger and garlic paste, onions, carrots, capsicum and aji-no-moto. Cook on high flame for 2-3 minutes.

Add mashed potatoes, soya sauce, chilli powder and salt. Mix all of it together. Remove from heat and cool the mixture. Add corn flour and mix properly.

Mix maida with a bit of water to make a thick paste and keep aside.

Cut the bread slices in circles using a cookie cutter or with a lid of some bottle. Apply the maida paste on each bread roundlet and spread the potato mixture generously (only on one side of the bread). Press well. Sprinkle roasted sesame seeds, spread some dry corn flour and press.

Deep fry in hot oil.

Remove on an absorbent paper and serve hot with tomato ketchup.

If you do not want to cut into circles, you can apply the mixture on entire slice of bread (only on one end of the bread) press well. Sprinkle roasted sesame seeds, spread some dry corn flour and press. Deep fry.

Cut into three to four parts and serve hot.

Schezwan Sauce

Schezwan sauce

Ingredients:

• 12 dried red chillies
• 1/2 cup oil
• 2 finely chopped green chillies
• 2 finely chopped spring onions
• 12 finely chopped garlic
• 1 inch finely chopped ginger
• 2 tablespoons tomato ketchup
• 2 teaspoons vinegar
• salt to tast

Method:

Remove stems of red chillies and boil in 2 cups of water for 10 minutes.
Drain and cool the chillies, grind them into a fine paste.



Take oil in a pan and heat it, add garlic, ginger, green chillies and spring onions and sauté for 1 minute. Add red chilli paste and sauté for some more time. Add tomato ketchup, salt and mix .Add vinegar let it boil till the oil rises out, and then turn off the heat.

Note:



This sauce can be stored for 2-3 weeks.