Chinese food incorporates a lot vegetables in the dishes. Their food looks very colorful. Atleast once a week I make some Chinese dish. Yesterday I made Stir-fry for my husband. He had it for lunch with some white rice.
Ingredients:
1 carrot
1/4 pepper (any color)
5 sugar snaps
4 string beans
4 broccoli florets
3 mushrooms
2 spring onion, chopped
2 pods garlic, minced
1/2 inch ginger, chopped
2 green chilies, chopped
1 t chili sauce
1 t coriander-cumin seeds powder
2 t soy sauce
1 t rice c vinegar
Salt to taste
1 T corn starch
3 T water
Method:
1. Cut vegetables (except sugar snaps) into 2 inch strips. Heat 1 tablespoon oil in a wok to medium heat. Saute chili, garlic and ginger for a few seconds. Stir in the vegetables quickly for a few minutes. Add tofu strips and continue to stir some more.
2. Add cumin-coriander powder, chili sauce, vinegar and salt and continue to stir. Mix corn starch with water. Stir this in along with soy sauce for 2 minutes. A
Garnish with chopped spring onion. Serve hot with white rice or sticky rice or brown rice.
Ingredients:
1 carrot
1/4 pepper (any color)
5 sugar snaps
4 string beans
4 broccoli florets
3 mushrooms
2 spring onion, chopped
2 pods garlic, minced
1/2 inch ginger, chopped
2 green chilies, chopped
1 t chili sauce
1 t coriander-cumin seeds powder
2 t soy sauce
1 t rice c vinegar
Salt to taste
1 T corn starch
3 T water
Method:
1. Cut vegetables (except sugar snaps) into 2 inch strips. Heat 1 tablespoon oil in a wok to medium heat. Saute chili, garlic and ginger for a few seconds. Stir in the vegetables quickly for a few minutes. Add tofu strips and continue to stir some more.
2. Add cumin-coriander powder, chili sauce, vinegar and salt and continue to stir. Mix corn starch with water. Stir this in along with soy sauce for 2 minutes. A
Garnish with chopped spring onion. Serve hot with white rice or sticky rice or brown rice.
No comments:
Post a Comment