The secret to making good Chinese food is to 2 things.
1. A wok
2. Very little oil, that has been heated to very high temperature.
However, if you don’t cook Chinese food too often at home, you can use a big kadhai or pan for cooking. The cooking vessel has to be very hot when you throw in the vegetables/noodles/rice and it should be big enough to allow you to toss them easily. A small pan may cause you to spill the ingredients or over cook them. The veggies should retain some crunchiness and the rice/noodles should be separate, not clumped together.
Makes: 6 cups
Preparation time: 10 mins
Cooking time: 20 mins
- ¾ cup uncooked rice
- 150g silken tofu or 6 eggs [can skip]
- 1 large onion, chopped finely
- ½ cup carrots, julienned
- ½ cup French beans, julienned
- ½ cup cabbage, julienned
- ½ cup fresh corn [from cob] or sweet corn kernels
- 4 garlic cloves, chopped finely
- 1½ tbsp readymade red chilli sauce
- 1 tsp soya sauce
- 1 tsp vinegar
- Salt as per taste
- 1½ tbsp oil
- Cook the rice in boiling water. Cook till about 80% cooked. Drain and cool.
- If using eggs, hard-boil them, remove the shells, slice each into half, and scoop out. The yolks are not to be used in this recipe. Chop the egg whites into tiny cubes.
- If using tofu, cut into tiny cubes.
- Pressure-cook the corn for 5 – 6 whistles. Drain and set aside.
- Heat oil and sauté garlic. Add onions; sauté for 1 minute.
- Add French beans and salt; sauté for 2 minutes.
- Add carrots; sauté for another 2 minutes.
- Add cabbage; sauté for 2 minutes.
- Add corn and tofu/eggs.
- Mix the salt, soya sauce and chilli sauce in a bowl and pour it over the rice. Mix it gently and toss the rice in the pan. Cook it for a few minutes.
- Then turn off the flame and add the vinegar. Cover and let it stay for a few minutes before serving.
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