Mad About Chinese Medley

Mad About Chinese Medley

Indian-style Chinese cuisine has come a long way since Eau Chew opened its doors to Kolkatans about 87 years ago, and our mixed-vegetable stir-fry is suggestive of just that. A conflagrant and chromatic combo of broccoli, carrots, red peppers and zucchini tossed in a predominantly garlicky, mildly gingery, sweet-sour sauce to go with our Triple the Onions! Swirly Leek Noodles, up next on Tadka Pasta..

Mad About Chinese Medley

Chili Garlic Veggie Medley

(Serves 2-3)

Mad About Chinese MedleyIndian-style Chinese cuisine has come a long way since Eau Chew opened its doors to Kolkatans about 87 years ago, and our mixed-vegetable stir-fry is suggestive of just that. A conflagrant and chromatic combo of broccoli, carrots, red peppers and zucchini tossed in a predominantly garlicky, mildly g...

Summary

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    Ingredients

    Broccoli, cut into small florets (We used the leaves and stem also)
    1 Small head
    Large carrot, thinly sliced on the diagonal
    1
    Oil
    1 Tablespoon
    Minced garlic
    1 Tablespoon
    Minced ginger
    1 Teaspoon
    Spring onions, white part only, minced
    2
    Red chilli flakes
    ½ Teaspoon
    Red Bell Pepper/capsicum cut into large chunks
    1
    Medium zucchini sliced into moons
    1 half
    Salt and pepper
    to taste
    For the Sauce - 
    Tomato-chilli ketchup (or use ketchup mixed with Sriracha)
    1 Tablespoon
    Soy sauce
    1 Teaspoon
    Rice vinegar
    2 Teaspoons
    Brown sugar
    1 Teaspoon
    Cornflour mixed into a slurry with half cup of water
    2 Teaspoons a

    Steps

    1. Mix together all the ingredients for the sauce and set aside.
    2. Bring water to boil in a pot and separately blanch the carrots and broccoli just for a minute or until slightly softened but still crunchy. Drain, rinse in cold water and set aside.
    3. Heat the oil in a large wok and add the ginger, garlic and onions. Stir for a couple of minutes on medium heat. Add the red chilli flakes and then the red bell pepper/capsicum and the zucchini. Toss well on high heat and then tip in the blanched carrots and broccoli. Once the vegetables get slightly caramelized, pour in the sauce. Add the salt and pepper. Simmer for a minute and then take off the heat.
    Mad About Chinese Medley

    Serve the Medley with our Triple the Onions! Swirly Leek Noodles, recipe coming up soon..

    And for more simple Indian-inspired recipes using supermarket ingredients, check out our new eBook: MANGO MASALA: 60 Indian Recipes From Your Local Supermarket..now available on Amazon.com.

    Mad About Chinese Medley
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