Tofu with stir fried vegetables

Quick, easy & healthy vegetarian Chinese style Tofu with stir fried vegetables. If all the ingredients are ready the recipe will take 30 mins to cook. Special thanks to my neighbor Kimmisoon for her lovely Korean bowl & the chop sticks she gave me for taking these pictures.

Tofu with stir fried vegetables

Ingredients

1.  2 tsp vegetable oil to fry tofu & 2 tsp vegetable oil for other vegetables
2. 200 gms extra firm tofu 
3. 250 gms baby corn (cooked)
4. 1 large capsicum (roughly chopped)
5. 250 gms broccoli (chopped)
6. 5 cashewnuts
7. 4 tbsp corn kernels
8. 10 button mushrooms (chopped into half)
9. 2 tsp corn flour
10. 4 tsp water
11. 8-10 cloves of garlic (crushed)
12. 1 tbsp soy sauce
13. 3 tbsp green chilli sauce
14. 2 tbsp tomato ketchup
15. 1 tsp salt
16. 2 tsp dry roasted sesame seeds for garnishing

Method

1. Cut the broccoli in florets, wash with clean water & cook for 2 mins in boiling water. retain the water and keep it aside. chop the mushrooms into half, roughly chop the baby corn & capsicum.
2. In a wide pan or wok, add 2 tsp vegetable oil & stir fry the tofu until it turns brown. keep the tofu aside for later use.
3. Add the remaining 2 tsp oil, add the mushrooms, corn kernels, capsicum and stir fry for 2-3 minutes, add the broccoli, tofu, baby corn & cashew-nuts.(Don't over cook the vegetables esp the capsicum)
4. In a small bowl (or katori) add soy sauce, ketchup & chilli sauce. mix well, to this mixture you can add 4 tsp water & corn flour. whisk it well and add to the vegetables after they r cooked. Add salt
5. garnish with dry roasted sesame seeds & serve hot with plain rice or vegetable fried rice

Gobi Manchurian

Ingredients

1 small cauliflower (florets only)

1 cup chopped onion

2 green chilly 

1 bunch spring onions

1 small green capsicum

finely chopped garlic as needed

Finely chopped ginger as needed

Soy sauce

Green chilly sauce

Oil – 2 tbsp

Salt to taste

Ingredients to prepare of cauliflower fritters

4 tsp corn flour

Finely chopped garlic

Finely chopped ginger

Salt to taste

Oil to fry
1 cup water

Method

Cut the cauliflower into medium size florets & add it to the boiling water with a pinch of salt and leave it for 2 minutes.

Remove from heat before it gets overcooked and then drain the water. Keep it aside.

Make a thin batter with water using wheat flour, corn flour, ginger and garlic & salt

In a wok, heat 2 tbsp of oil, add  ginger, garlic, onions & fry till they become translucent

Now add the chopped green chillies, green onions, chopped capsicum & toss for a minute, add salt, Mix them together and keep on frying till you get rid of the raw smell.

The capsicum should be crispy.

Add soy sauce, green chilly sauce, 3 to 4 tbsp of water, mix well.

Add some more water if required and cook for a couple of minutes and turn off the stove.

Heat oil in a deep and thick bottomed pan, dip the florets in the batter & drop it in oil, Fry till golden brown. Repeat the process with the rest of the florets.

Turn both the sides and fry. Leave enough space between frying to retain the heat of oil.

Now add the fried cauliflower to it and toss it carefully till the fritters are coated with the sauce

Leave it for 5 mins.

Remove from heat and garnish with green onions.

Note: Add the fritters to the prepared sauce about 5 to 8 minutes before serving. This will keep them crispy

Garlic fried Rice

Ingredients

1cup rice (Washed and water drained)
1 bunch spring onion
1 garlic finely chopped
1 capsicum
1 small cauliflower 
soy sauce
garlic sauce
tomato sauce
vinegar
green chillies
salt as per taste
oil as required

Method
Cook rice in a pot and spread it on a plate to cool
Add oil in wok add garlic, onions from the spring onion, cauliflower, stir fry for 2 minutes then add capsicum, green spring onion, green chilli 
In a small bowl add vinegar, soy sauce, garlic sauce, tomato sauce as desired mix properly and add this into the veggies
Now add the rice and stir fry
let it cook until the sauce is evenly covered on the rice and veggies
Serve hot

Garlic chilly Paneer

Recently I prepared garlic chilly paneer, one of the popular & favourite dish in Indo-Chinese cuisine for dinner.This recipe works well as an appetizer or with veg fried rice.As I write this post I'm craving for this spicy,tangy lip smacking recipe.

Ingredients

500 gms paneer

4-5 green chillies (slit) use more if chillies are not very spicy

15 cloves of garlic (chopped)

3 strands of green spring onions 

½ capsicum

1½ tsp-Soy sauce

1 tsp vinegar
1 tsp chilly sauce

1½ tsp garlic tomato ketchup 
½ tsp sugar

Salt to taste

cooking oil as required

Method
Slit the green chillies, chop garlic,spring onions fine.cut the capsicum into 1 inch juliennes.

Cut the paneer into 1 inch square cubes.In a wok, stir-fry the paneer in some cooking oil till they turn brown. soak the paneer in salted water for a few minutes to retain the softness
In the remaining oil, fry the green chillies, garlic for 2 mins. Add the spring onions and sauté for a minute. add the capsicum, cook for 2 minutes.

In a small bowl mix the soy sauce ,vinegar, chilly sauce, garlic-tomato ketchup, sugar, add salt but as required because the paneer is soaked in salty water.Add this sauce to the vegetables.

Now add the paneer pieces, see to it that the paneer is well coated with the sauce. If required add more chilly sauce & garlic tomato sauce.

Cook for 5 more  minutes and serve hot!
Can be served with garlic fried rice

Chicken Stir-fry with Asparagus & Cashewnuts

Ingredients

½ kg chicken breast (cut into bite sized pieces)

1 tsp ginger-garlic (grated)

1 tbsp soy sauce

1 tbsp of the cornstarch

1 tbsp oil

few asparagus (cleaned and cut into bite sized pieces)

2 small onions (sliced)

1/4 teaspoon red pepper flakes

1/2 cup chicken stock

1 teaspoon sesame oil/ or any cooking oil

8-10 handful cashews (toasted)

Method

Marinate the chicken in the ginger-garlic, soy sauce and corn starch for ½ hr.

In a wok heat the oil, add the chicken and saute until just cooked.

In another pan add the asparagus, green onions, garlic, ginger and red pepper flakes and saute

Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.

Add the chicken and simmer until the sauce thickens.

Remove from heat, mix in the sesame oil.

Serve over boiled rice and garnish with cashews and the green parts of the green onions.