Saiwoo Vegetables

Saiwoo Vegetables

From   Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Chinese

A semi-dry, sweet and spicy vegetables – a Chinese speciality

Ingredients

  • Green capsicums, cut into thin strips 1 cup
  • Large carrots, peeled and cut into small thin strips 2
  • Cornflour 2 tbsps
  • Oil 2 tbsps + for deep-frying
  • Honey 2 tbsps
  • Soy sauce 1 tbsp
  • Sugar 1 tbsp
  • Chinese 5 spice powder 1 tsp
  • Garlic cloves, finely chopped 3
  • Ginger, finely chopped 1 tbsp
  • Spring onions, bulbs and greens chopped separately and put in separate bowls 4 to 5
  • Green chillies, finely chopped 2
  • Dried red chillies, halved 4
  • Schezwan sauce 2 tbsps
  • Salt to taste
  • Chinese 5 spice powder -mix together
  • Star anise powder 1 tsp
  • Black pepper powder 1 tsp
  • Clove power ½ tsp
  • Aniseed (saunf) powder ¼ tsp
  • Cinnamon (dalchini) powder ½ tsp

Methods

  • Take cornflour in a bowl, add sufficient water and whisk to a smooth batter.
  • Heat sufficient oil in a deep pan.
  • Dip the capsicum strips in the batter and slide them into hot oil and deep-fry on high heat for 1-2 minutes. Drain on absorbent paper.
  • Dip carrot strips in the batter and slide them into hot oil and deep-fry for 2-3 minutes on high heat. Drain on absorbent paper.
  • Heat honey, soy sauce, sugar, five spice powder in a non-stick pan and stir till sugar dissolves.
  • Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onion bulbs and saute on high heat.
  • Add green chillies, dried red chillies and schezwan sauce and continue to saute.
  • Reduce heat, add honey mixture and mix. Add ¼ cup water, salt and the deep-fried capsicum and carrots. Mix well, transfer into a serving bowl and serve hot garnished with spring onion greens.
Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Chinese

Key Ingredients:

  • Sweet corn kernels
  • Boiled boneless chicken

Sweet corn chicken soup made healthier

Ingredients

  • Sweet corn kernels, boiled 1 cup
  • Boneless chicken, boiled and shredded 1 cup
  • Chicken stock 3½ cups
  • Olive oil 1 tbsps
  • Garlic, chopped 1 tsp
  • Spring onions, chopped 2
  • Leek, chopped 1 tbsp
  • Carrot, chopped 1 tbsp
  • Cabbage, chopped 1 tbsp
  • Tomato ketchup 1 tbsp
  • Soy sauce 2 tsps
  • White pepper powder 1 tsp
  • Egg white 1
  • Spring onion greens 1 stalk

Methods

  • To make sweet corn chicken soup the healthier way, put boiled corn and ½ cup chicken stock into a mixer jar and blend into a puree.
  • Heat olive oil in a non-stick pan, add garlic, spring onions, leek, carrot, cabbage and chicken and saute for 2-3 minutes.
  • Add corn puree, tomato ketchup, soy sauce, remaining chicken stock, salt, pepper powder and egg white, mix well and let the mixture come to a boil.
  • Pour into serving bowls, garnish with spring onions greens and serve piping hot.
Chinese Style Spicy Pickled Cucumber

Chinese Style Spicy Pickled Cucumber

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Chinese

Key Ingredients:

  • Cucumber
  • Cabbage
  • Red chilli flakes
  • Fresh red chilli paste

Tangy pickles that will definitely whet your appetite

Ingredients

  • Medium cucumbers 2
  • White vinegar (sirka) 5 tbsps
  • Castor sugar 4 tbsps
  • Red chilli flakes 1 tsp
  • Salt 1½ tsps
  • Ginger, sliced 1 inch
  • Sesame (til) oil 2 tsps
  • Fresh red chilli paste 1 tsp
  • Cabbage, cut into square pieces 1 cup

Methods

  • Peel cucumbers and slice lengthwise and remove seeds.
  • Take 2 tbsps vinegar, 2 tbsps sugar, chilli flakes, ½ tsp salt, ginger, sesame oil in a bowl and mix well.
  • Add cucumber to the vinegar-sugar mixture and mix well so that all the cucumber pieces get well coated. Refrigerate or store in an airtight container.
  • Take 3 tbsps of vinegar, 2 tbsps sugar, 1 tsp salt, 1 tsp chilli paste in another bowl and mix well. Add cabbage pieces and mix well so that all the cabbage pieces are well coated. Refrigerate or store in an airtight container.
  • These pickles will keep for a week at least.
Chinese Sweet and Sour Vegetables

Chinese Sweet and Sour Vegetables

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Chinese

Key Ingredients:

  • Broccoli
  • Carrots
  • Green capsicums
  • Pineapple
  • Sugar
  • Vinegar

Very popular among lovers of vegetarian Chinese food, this dish is an absolute winner

Ingredients

  • Broccoli florets 1 cup
  • Carrots, cut into round slices 1 cup
  • Green capsicum, cut into square pieces 1 cup
  • Pineapple, cut into small pieces 1 cup
  • Oil 2 tbsps
  • Salt to taste
  • Sugar ¾ cup
  • Tomato ketchup ¼ cup
  • White vinegar (sirka) ¼ cup
  • Soy sauce 1 tbsp
  • Chinese 5 spice 1 tbsp
  • Cornflour 3 tbsps
  • For Chinese 5 spice
  • Star anise (chakriphool/badiyan) powder 1 tsp
  • Black pepper powder 1 tsp
  • Clove powder ½ tsp
  • Aniseed (saunf) powder ½ tsp
  • Cinnamon powder ½ tsp

Methods

  • Heat 2 tbsps of oil in a non-stick wok. Add broccoli, carrot, capsicum and salt, mix and saute.
  • Add ¼ tsp of sugar and ¼ cup water, mix and cook on medium heat for 2 minutes.
  • Switch off heat and add pineapple and mix.
  • Heat another non-stick pan, add tomato ketchup, white vinegar, remaining sugar, soy sauce, and salt, mix and cook on high heat. Add 5-spice powder and reduce heat. Mix and cook for 10 minutes.
  • Mix cornflour in 4 tbsps of water in a small bowl and add to the sauce. Mix well and cook till the sauce thickens.
  • Add this sauce to the vegetable mixture and mix. Cook for a minute.
  • Transfer into a serving bowl and serve hot
Schezwan Fried Rice

Schezwan Fried Rice

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Chinese

Key Ingredients:

  • Basmati rice
  • Dried red chillies

Spicy and flavourful, this rice preparation is to die for

Ingredients

  • Basmati rice, cooked 2 cups
  • Dried red chillies, soaked in hot water 15
  • White vinegar (sirka) 7 tbsps
  • Sugar 2 tsps
  • Garlic, finely chopped 2 tbsps
  • Oil 3 tbsps
  • Celery stalk, finely chopped 2 inches
  • Carrot, cut into thin strips 1 cup
  • Cabbage, shredded 1 cup
  • Green capsicum, finely chopped 1 cup
  • Bean sprouts 1 cup
  • Salt to taste
  • Sesame (til) oil 2 tsps

Methods

  • To make Schezwan paste, put dried chillies, 6 tbsps vinegar, sugar and garlic in a mixer jar and grind to a fine paste. Transfer it into a bowl.
  • Heat 3 tbsps of oil in a non-stick wok, add celery, carrot, cabbage and green capsicum, mix and saute for 2-3 minutes.
  • Add ground paste, mix and then add rice. Mix well and stir-fry for 5-6 minutes on high heat.
  • Add bean sprouts, salt, remaining vinegar and sesame oil and mix well.
  • Transfer into a serving platter and serve hot
Chilli Prawns

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Chinese

Key Ingredients:

  • Large prawns
  • Red chilli sauce
  • Red chilli powder

Delicious starter cooked in Chinese style

Ingredients

  • Large prawns, shelled and deveined 6
  • Red chilli sauce 2 tsps
  • Red chilli powder ½ tsp
  • Egg white 1
  • Cornflour 4 tbsps
  • Salt to taste
  • Oil 2 tsps + to deep fry
  • Garlic cloves, finely chopped 4
  • Ginger, finely chopped 1 inch
  • Spring onions, finely chopped 4
  • Dry ginger powder (optional) ½ tsp
  • Tomato sauce 5 tbsps
  • Soy sauce 1 tbsp
  • Vinegar 2 tsps

Methods

  • To make the batter take egg white, 2 tbsps cornflour and 1 tbsp water in a bowl and whisk till smooth.
  • Take the prawns on a plate and sprinkle salt on them.
  • Heat sufficient oil in a deep pan. Dip the prawns in batter, slide into hot oil and deep-fry till golden brown.
  • Drain on absorbent paper.
  • Heat 2 tsps oil in a non-stick wok, add garlic and ginger and saute on high heat for 1 minute.
  • Add half the spring onions and ginger powder, mix and reduce heat.
  • Add tomato sauce, chilli sauce, chilli powder, soy sauce and vinegar and mix well.
  • Add prawns and mix gently till they are well coated with the sauce.
  • Transfer into a serving plate, garnish with remaining spring onions and serve immediately.