Everyone has a special something that they are good at making. My sister is good at making different kinds of rice. Whenever she visits us she makes one variety at least. Yesterday, before leaving for Canada she made this awesome Szechuan Rice. In the process of cooking, I realized that I was out of soy sauce. Fortunately, I was able to borrow it from my neighbor. It turned out to be a treat. I also made Mapo Tofu with it.
Ingredients:
1 Cup Basmati rice, cooked and cooled
1 Tablespoon + 1 Tablespoon sesame oil
2 cloves garlic, chopped
1/2- inch ginger, chopped
3 green chili, slit(optional)
1 onion, chopped
3-4 large mushroom, cleaned and chopped
1 carrot, diced
3-4 baby corn, diced
2 Tablespoons green peas
2 Tablespoons Chinese red chili sauce(adjust to taste)
1 Tablespoon soy sauce
salt to taste
1 teaspoon ground black pepper
Method:
1. Heat 1tablespoon oil in a wok over medium heat. Quickly saute minced garlic, and remove from oil. Add ginger and garlic. Saute for a minute; add onion and chili. Cook for 3 minutes. Add mushroom and saute for 2 minutes before adding carrots, peas and corn. Stir in soy sauce, chili sauce and salt. Add cooled rice and mix well. Mix in 1 tablespoon oil or chili oil. Serve hot.
Ingredients:
1 Cup Basmati rice, cooked and cooled
1 Tablespoon + 1 Tablespoon sesame oil
2 cloves garlic, chopped
1/2- inch ginger, chopped
3 green chili, slit(optional)
1 onion, chopped
3-4 large mushroom, cleaned and chopped
1 carrot, diced
3-4 baby corn, diced
2 Tablespoons green peas
2 Tablespoons Chinese red chili sauce(adjust to taste)
1 Tablespoon soy sauce
salt to taste
Method:
1. Heat 1tablespoon oil in a wok over medium heat. Quickly saute minced garlic, and remove from oil. Add ginger and garlic. Saute for a minute; add onion and chili. Cook for 3 minutes. Add mushroom and saute for 2 minutes before adding carrots, peas and corn. Stir in soy sauce, chili sauce and salt. Add cooled rice and mix well. Mix in 1 tablespoon oil or chili oil. Serve hot.
No comments:
Post a Comment