1Tips
Chinese Vegetable Recipes
More or less everyone likes to eat Chinese vegetables. This special vegetable dish is especially delicious with fried rice, pollaws.
Everyone eats more Chinese vegetables when they go to a restaurant. But have you ever cooked at home? If you haven't eaten, try cooking it at home today. It is very easy to cook. Great to eat too. Let's know the recipe for making Chinese vegetables-
Ingredients: Carrots in quantity, carrot medium size, papaya medium size one (curved like a carrot), cabbage one quarter, mushroom five to six, capsicum one large, corn flour two tablespoons (dissolved in 1/2 cup water will be), chicken (chopped) or prawns half a cup, ginger and garlic paste a tablespoon each, onion chopped half a cup, tasting salt a little, tomato sauce a little, chicken stock or hot water as much.
Method: Cut all the vegetables into julienne/lengthwise, except onion. Cut the onion into cubes. Boil all the vegetables except the capsicum separately. If you mix a little salt and cornflour while cooking, the color of the vegetables will be correct. Green will be more green. (The color of the vegetables will be darker), half boil the vegetables.
Now take oil in a pan and fry ginger and garlic until light golden. When done, add chicken meat and a little salt. Now stir with capsicum and onion for another one to two minutes and stir well with all the vegetables for four to five minutes. Cover with enough chicken stock or hot water. When the water reduces a little, open the lid and pour the cornflour water. Now add sugar, sauce and lemon juice and serve.
2Tips
Chinese vegetables are fun to eat and nutritious. We eat this Chinese vegetable in various events or restaurants. If we can make it at home in a pleasant environment, surely it will be better and healthier than restaurants. So today we have delicious Chinese vegetable cooking recipes for you. Then check out the recipe
Ingredients needed for cooking
Cauliflower 2 cups long cut lengthwise, Cabbage 100gm (cut long, curved), Carrot medium size (2-3, cut curved), Papaya medium size 2 cup, Cabbage 2 cup, Capsicum 1 (cut long thin) , pepper powder 1 tablespoon, cornflower or rice powder 2 tablespoons, sugar half tablespoon, chicken breast meat, green pepper 7-8, sour yogurt one cup, ginger and garlic paste one tablespoon, onion (one onion cut into four).
How to cook
Cut the vegetables thinly and wash them well. Then lightly steam the vegetables i.e. half boiled and drain the water and keep aside.
Heat oil in a wok and fry the chicken pieces with light ginger garlic paste and salt. Once it is lightly fried, add onion cubes, some green chillies and fry well.
When the meats are soft, add vegetables, ginger garlic paste, salt, sugar and sour curd. Keep mixing well. At this stage, sprinkle a teaspoon of chili powder and mix. The flame will be medium. Keep covered for ten minutes. Stir occasionally.
Now mix two teaspoons of cornflour or rice powder in half a cup of hot water, mix well and give it to the vegetables. Now keep the lid open and let it burn. Covering can spoil the color of vegetables. Check out how to keep the broth and take it down. Now serve when cool.
Tips: It is better to cook vegetables separately to preserve their color. Must add cornflour and salt while boiling and don't boil with a lid while boiling. It preserves the color of vegetables. You can add or omit any vegetables as per your wish.
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