Veg Manchow Soup

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In this winter season, give your dinner a warm start with this soup recipe.

Ingredients:

For The Soup:

1 tbsp cabbage, finely chopped

1 tbsp capsicum, finely chopped

1 tbsp carrots, finely chopped

1/2 tsp garlic, finely chopped

1/2 tsp ginger, finely chopped

2 spring onions, finely chopped

1/2 tsp green chillies, finely chopped

1 tbsp cornflour dissolved in 1/2 cup water

Salt to taste

1/2 tbsp soy sauce

1 tbsp vinegar

1/2 tsp black pepper powder

2 cups vegetable stock

1 tbsp oil

Fried noodles

For The Vegetable Stock:

1/4 cup roughly chopped cabbage

1/4 cup roughly chopped carrots

1 tbsp chopped spring onions

2 pcs cauliflower florets

Method:

For the vegetable stock: Heat 5 cups of water in a vessel, add all the vegetables and boil on a medium flame for 15 to 20 min. Strain out the stock and keep aside.

For the soup:

• Heat the oil in a wok on a high flame till it smokes.
• Add the garlic, ginger and green chillies and sauté on a high flame for few seconds.
• Add the chopped vegetables and sauté on a high flame for 1 to 2 minutes.
• Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
• Add the salt, pepper, soya sauce, and vinegar, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
• Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.

Chilli Soya Chunks

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Enjoy authentic chinese flavour with healthy soya chunks from this recipe.

Ingredients:

1 cup uncooked Soya Chunks

1 large tomato, pureed

1 onion, chopped into rough squares

1 small capsicum, cut into squares

2 green chillies, chopped

2 tbsp ginger garlic paste

5 dry red chillies (adjust to taste)

2 tbsp soy sauce

1 tbsp tomato sauce

2 tbsp oil

A pinch ajinomoto (optional)

Spring onions for garnishing

Salt to taste

Method:

• Boil about 4 cups of water with 1/2 tsp salt and add soya chunks to it. Turn off flame, cover with lid and soak for half an hour.
• Heat up oil in a wok/pan and add the dry red chillies. To this, add the onions, ginger-garlic paste, capsicum and green chillies.
• Fry for 2-3 min on medium heat until the onions get transparent.
• Drain the soaked chunks well and reserve the water.
• Squeeze them gently to remove excess water.
• Add soya chunks and salt to the wok, and toss well, cook for about 5 mins and until well combined.
• In the reserved water (add more water to make it 1.5 cups), mix the soya sauce, pureed tomato and tomato sauce.
• Add this mixture with soya chunks. Mix well on high for 30 seconds and then turn the flame to low. Add a pinch of ajinomoto and cook for 5 -7 min.
• Garnish with the spring onions and serve hot with Fried Rice.

Vegetable Fried Rice

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Long grain rice cooked with stir fried vegetables enjoyed well with chinese gravy.

Ingredients:

1 cup long grain/ Basmati rice

2 cups mixed vegetables, chopped small (carrots, beans, capsicum, cabbage, mushrooms)

6-7 sprigs of spring onions, finely chopped

1½ tbsp finely chopped garlic

1 tbsp soy sauce

1 tbsp vinegar

2 tbsp oil

Salt and pepper as per taste

Method:

• Wash and soak the rice in enough water for 10-15 minutes and drain.
• Cook the rice with salt until just done, and immediately spread on a plate to cool. (Day old cooked rice is best for making fried rice.)
• Heat oil in a wok, add garlic, spring onions and cook till garlic turn brown.
• Now stir fry all the chopped vegetables. Cook for 3-4 minutes. (Put in the hardest vegetables first, followed by the lighter ones)
• Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper.
• Once cook, add the soy sauce and vinegar.
• Add the rice, stir and cook for 2 min. on low flame and turn off.
• Serve hot. 

Chinese Potato Rolls

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Chinese flavored Potato rolls cooked in garlic, green chilles, soya sauce and chili sauce.

Ingredients:

For Rolls

4 medium potatoes, boiled and mashed

3 tbsp corn flour

1 green chilli, chopped

2 tbsp coriander, chopped

1/2 tsp pepper

Salt to taste

Oil for frying

For Sauce

1 tbsp oil

6 flakes garlic, crushed

2 tbsp tomato ketchup

1 ½ tbsp Soya sauce

1 tsp red chilli sauce

1/4 tsp pepper

1 tsp corn flour dissolved in 1/3 cup water

Salt to taste

Method:

• Mix potatoes with all the ingredients.
• With wet hands, make rolls of about 1” size
• Deep in medium hot oil to golden brown or you can shallow fry them. Keep aside.
• For sauce, heat oil in a pan, reduce flame and add garlic.
• When garlic changes colour, remove from fire.
• Add tomato ketchup, chilli sauce and soya sauce. Return to fire and add salt, pepper.
• Cook the sauces for 1/2 minute.
• Add corn flour dissolved in water. Simmer for a minute till thick.
• Add fried rolls and stir till the sauces coats rolls, for about 1 minute. Serve hot.

Note: Add the rolls to sauce only at the time of serving otherwise they turn limp.