Saturday, January 12, 2013

Chinese Combo Meal - 1

People keep asking me whether I have any Chinese combo meal to suggest. Non vegetarians have a wide choice but vegetarians have  limits.

Even Non vegetarians may prefer a combo of veggies and chicken dishes. This one is tried and tested by us, a wholesome meal by itself. The absence of deep fried starters makes this combo slightly healthier.

Any meal is ideally started with a soup. I have suggested Mushroom Spinach Soup that is healthy and light on the stomach. Vegetable Fried Rice with an Indo-Chinese Chicken preparation Pepper Chicken completes the meal.

Those who don't eat chicken, may substitute that with Tofu(Soy Bean Curd) or Paneer(Cottage Cheese). Since couple of items need Vegetable stock, prepare at least 1 litre of stock with a cube of Maggi Veg Soup Cube in boiling water before hand.

This combo Chinese Meal is a sure winner in the cold winter months.
Mushroom Spinach Soup

Mushrooms - 1 cup sliced
Spinach - A handful chopped
Ginger - 1" piece chopped
Garlic flakes - 8 chopped
Salt and Pepper
Corn Starch - 1 Tbsp dissolved in 20Ml water
Vegetable Stock - 500Ml(1/2 Maggi cube boiled in water)
Dark Soy Sauce - 1 Tsp
Chopped Onion Shoot - A handful
Refined Oil - 1 Tsp
Diluted White Vinegar - 1 Tsp(Optional)

Heat oil in a wok. Add chopped ginger and garlic. Stir fry on full heat till golden.
Add mushrooms and spinach and stir fry till tender.
Add salt and pepper, dark soy sauce and stir fry.
Now add the Vegetable stock, bring to a boil and add the corn starch mixture.
When the soup starts to thicken, add optional vinegar and garnish with chopped Onion shoot.

Pepper Chicken

Boneless  cubed Chicken pieces - 1 Cup
Onion/Shallots - 1/2 Cup sliced
Capsicum - 1/2 small diced

Red Chilli Paste(Soak red long chillies in water for 30mins and then grind to a paste) - 1 Tsp(Optional)
Dark Soy Sauce - 2 Tsp
Chopped Garlic - 2 Tsp
Black Pepper - 1 Tsp
Sugar - 1/4 Tsp(Optional)
Refined Oil - 1-2 Tsp
Salt - To taste
Diluted White Vinegar - 1/5 Tsp(Optional)
Chopped Onion shoot - A Handful(Optional)
Corn Starch - 1 Tbsp dissolved in 20Ml water(Optional)
Tomato sauce - 1 Tbsp(Optional)

Marinate the cubed chicken pieces with 1 Tsp soy sauce and pepper for 20 minutes.
Heat oil in a wok. Add the chicken and stir-fry Till chicken is tender. Drain and keep aside.
To the same wok, add chopped garlic, fry till golden and then add diced onions and stir fry on full heat till transparent.
Add diced capsicum and stir fry for 1-2 mins.
Now add the fried chicken pieces, optional Chilli paste, 1 Tsp soy sauce, sugar, and salt to taste.
Stir fry for few seconds on full heat.
If you like the dish to be dry, add the vinegar and garnish with chopped onion shoot at this stage.
If you want gravy, add the corn starch mixture, optional tomato sauce and stir fry till the sauce thickens.
Now add the vinegar and garnish with chopped Onion shoot.
If you add tomato sauce, avoid adding vinegar.
Serve with fried rice of your choice.

Vegetable fried Rice


Parboiled Jeera rice cooled at room temperature - 2 Cups
Chopped veggies(Cauliflower, beans/fresh green peas, carrot, bokchoy or cabbage and capsicum(Optional) - 1 Cup
Dark Soy Sauce - 1/2 Tsp(Optional)
Diluted White Vinegar - 1 Tsp
Salt and white pepper
Vegetable stock - QS
Refined Oil - 1 Tsp
Onion Shoot - A handful chopped

Heat oil in a wok and stir fry the veggies on high heat till crunchy but not fully raw.
Add salt and pepper to taste.
Add optional soy sauce followed by the cooked rice.
Add vegetable stock from the sides as you toss the rice on high heat.
Add vinegar and garnish with chopped Onion shoot.

Serve with Schezuan Sauce and Chilli Vinegar or with any Chinese Gravy dish of your choice.

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