Chinese Stir-fried Mixed Vegetables

About Chinese Stir-fried Mixed Vegetables

Ingredients

• Medium broccoli / cauliflower, separated into small florets 1
• Medium cabbage, finely chopped 1
• Medium carrots, peeled and finely sliced 2
• Sesame (til) oil 2 tbsps
• Garlic, finely chopped 3 tsps
• Ginger, finely sliced 2 inches
• Medium onion, sliced 1
• Green chillies, finely chopped 2
• Sugar 1½ tsps
• Soy sauce 2 tsps
• Red chilli sauce 1 tsp
• Salt to taste
• Spring onion greens, finely chopped 2 stalks

How to Make Chinese Stir-fried Mixed Vegetables (Stepwise Photos)

Method

1. Heat sesame oil in a non-stick wok, add garlic, ginger and onion and saute, stirring continuously.
2. Add green chillies and continue to saute.
3. Add broccoli / cauliflower, cabbage and carrots, mix and saute.
4. Add sugar, soy sauce, chilli sauce and salt. Mix well and cook for 8-10 minutes.
5. Transfer into a serving bowl, garnish with spring onion greens and serve hot.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps