American Egg Chopsuey Recipe-Vegetarian chinese

American Egg Chop suey Recipe

Just as we wait for the Navratra to arrive. Can’t stop our taste buds to crave for some yummy food. Also Navratra, the menus go simple and without onion garlic so, i guess these cravings are natural...isn’t it??

So presenting the very sweet...bit sour and as i write this i feel a bit nostalgic because our college canteen served this and i was a diehard fan....
AMERICAN EGG CHOPSUEY....
Just awesome!

And this recipe just replicated and revived those exact flavors again....

And of course as I always do, replicating the recipes in my kitchen but keeping the health bit intact. This doesn’t not have a bit of any MSG etc…so completely healthy for the Kids too.

Preparation time:10 minutes
Cooking time:10 min
Total Time:20 minutes
Recipe Category: chinese

Serves: 4

Ingredients:

Noodles:  Boiled and fried

Oil: 2 tbsp plus to fry noodles

Garlic:  2 tsp

Ginger: 2 tsp

Sliced onions

Tomato ketchup:  ½ cup

Sprouts boiled/steamed: ½ cup

Soya Sauce:2 tsp

Vinegar: ½ tsp( optional)

Chili Sauce/Hot n Sweet sauce:2 tbsp

White pepper:1/2 tsp

Salt to taste( add little as tomato ketchup too has a bit of salt.)

Egg:1

Vegetables: all shredded-

Red capsicum:1/2, Green Capsicum:1/2 ,Yellow Capsicum:1/2,Cabbage:1 cup,Onion:1 sliced thin, Spring Onion:1 (white and green separately cut) ,Carrots:2 small

Vegetable Stock: 1-1 ½   cup (If you don’t have vegetable stock, then add water for consistency)

Method:

1.       Boil the noodles, sieve them and sprinkle oil on them to avoid sticking.

2.       In a wok, put oil to heat for frying.Fry the Noodles till golden in colour.Keep aside in a serving dish.

3.       Meanwhile, in another pan heat oil to make sauce:

Add ginger and garlic. Sauté for a few seconds and then add onions. Fry till light in color. Then add spring onions and carrots  and sprouts and cook for 5 minutes. Lastly, add all the remaining vegetable. Cook these for 5-7 minutes on high flame till they are a bit soft.

4.       Add soya sauce and tomato ketchup. Remember you may increase the amount as per your taste too. Add chili sauce and mix well. Now, put salt and white pepper and let it simmer for two minutes.

5.       Now, Add 2 tsp corn flour dissolved in ½ cup of water. This is to thicken the sauce. I like a bit of vinegar in the sauce. But its optional .Bring this to one boil or till the required thickness is achieved.

Now assembly:

Pour one ladle of sauce on the fried noodles. Half fry one egg sprinkle some salt over it and put this on top. Garnish with greens of the spring onions and serve hot.

Remember:

If you are boiling the sprouts ,then use the water into the sauce.

Schezwan Beans

Schezwan Beans

Serves: 4

Ingredients:

Green Beans – 500 gms chopped
Oil – 1 tbsp

For Sauce:

Sesame Oil – 1 Tbsp
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Spring Onion – 1 (white part) finely chopped
Chili Sauce – to taste

Vinegar – 1 tsp
Brown Sugar – 1 tsp
Dark Soy Sauce – 2-3 Tbsp
Cornflour – 1 tsp
Water – 2 Tbsp
Sesame Seeds – 1 Tbsp roasted

Method:

1. Heat Oil in pan.
2. Add Green Beans and on high flame till slightly soft.
3. Remove from flame and keep aside.
4. Heat oil in a pan.
5. Add Ginger, Garlic and whites of 1 spring onion. Saute for a 2 minutes on high flame.
6. Add Vinegar, Soy Sauce,chili sauce, Sugar.Add cornstarch with 2 tbsp water and add to the pan.
7. Cook until the sauce is slightly thick.
8. Add the beans and mix well.
9. Garnish with  Sesame Seeds.
10. Serve hot.

Recipe adapted from: showmethecurry.com

RECIPE :Vegetable Fried Rice

Vegetable Fried Rice

Vegetable Fried Rice....

This may be the best accompaniment to the vegetable in sweet and sour sauce and it goes well with all other Chinese curries.When the menu is Chinese,our platter is never complete without fried rice.It just tastes perfect and completes the meal.Although a meal in itself ,it is best served as an accompaniment to various curries and pan fry dishes like dry Manchurian and chicken.My simple recipe requires just 

Serves :4/ 

Cooks:1 medium bowl.

Ingredients:

Rice( basmati): 1 cup( parboiled)

Carrots: 1-2 finely chopped

Spring onion: 1 (white portion) finely chopped,save the greens for garnish.

Garlic cloves: 4-5 grated/paste

Soy Sauce: 1 tsp( add extra 1 tsp if a darker texture needed)

Vinegar: 1 1/2 tsp

Capsicum: 1 small finely chopped

Mushrooms :5-6 finely chopped(optional)

Oil to cook: 2 tbsp

Black pepper:1/2 tsp

Method:

• Par boil the rice and keep aside.
• In another pan heat oil and add garlic and spring onion.Saute for 2 minutes till translucent.
• Add carrots,capsicum,mushrooms and saute till slightly cooked.
• Add soy sauce,salt,black pepper and mix.Add rice and mix well.Let it mix well on slow flame and cover cook for 2-3 minutes or till rice done.Add vinegar and give it a nice mix.
• Take it off flame and put in the serving dish.Garnish with the greens of spring onions.
• Serve hot with curries or stir fried vegetables.Goes best with vegetables in hot and sweet sauce.

VEGETABLES IN SWEET & SOUR SAUCE RECIPE

VEGETABLES
IN
SWEET & SOUR SAUCE...

restaurant style...

Sweet & Sour Sauce.......

having its origin in the Cantonese cuisine ,its the most sought after sauces of all.

Loved all over Asia and the west this sauce has many versions all over the globe.I have tried many recipes over the years and came to this one as it gave me the best results in the least of efforts.With two kids and a handful of daily chores i keep looking out for recipes which are quick and give me the best results.This method was developed when one day i was ordered for a Chinese treat by my family and i had a very tight schedule wherein i just had to squeeze in the dinner preparations after of course a full day marathon with the kids. This recipe has a lot of American influence and that's why probably its like a crash course in Chinese Cuisine.Since i am always short of time i don't and have not done the detailed chopping and cutting as Chinese preparation would otherwise require.

So if you wish to just add to its beauty do follow the cutting and chopping methods of a fancy Chinese dish.

Here's what you need for this -

Ingredients:

Baby corn: 7-8 slit and cut

Capsicum: 2 medium sized

Fresh Cottage Cheese/Paneer /Tofu : 250 gm

Mushrooms: 250 gm/ 9-10 pcs.

Spring Onions: 2 stems

Garlic (paste/grated): 6-7 cloves

Carrot : 1 (slit and cut diagonally)

Broccoli: 1 flower

Sesame Oil to fry

For the Sauce:

Dark Soy Sauce:3 tbsp

Brown Sugar:1/4 cup

Vinegar:2 tbsp

Sesame oil: 1 tsp

Chilli Sauce:3 tbsp ( may vary as per taste)

Tomato Ketchup:3 tbsp

Salt:to taste( soy too has a bit of salt.Add salt accordingly)

Water: 2 cups

Black Pepper: 1/2 tsp / to taste

Corn starch: 2 tsp

Method:

1. Cut all the vegetables and saute in sesame oil separately one after another on high flame and keep aside.This would not take longer than 10 min.
2. Finely chop the spring onions.Keep the white and greens separate.
3. For the sauce: in a sauce pan mix all the ingredients except  black pepper and corn starch in water and mix well. Put on the flame and boil this for 5-7 minutes on medium flame or till it appears a bit dark.
4. Now to put it together, In a pan heat oil and add garlic paste and the white part of spring onion and saute.Add the prepared sauce and bring to boil.Add the corn starch and black pepper and cook till required thickness achieved .Add all the vegetables and mix well. Put it off flame and garnish with the spring onion greens and serve hot with Hakka noodles or fried rice.