Chinese style French Beans Stir Fry

 

          Chinese style French Beans Stir Fry is amazingly a very satisfying comfort dish. If you are a fan of Chinese food, you will simply love it. This simple, quick to prepare and healthy dish is popularly found in many Chinese restaurants. It goes absolutely well as an accompaniment with either Chinese fried rice or noodles. 

          Light on the tummy, it is extremely easy to whip up. Minimum of spices goes into preparing it, yet there is no compromise in the taste and flavour. Few toasted sesame seeds, sprinkled on it gives a nice crunch and flavour to this dish. For a non-veg. version, prawns or chicken may be added. So a perfect Chinese style weekend lunch. 

• 250-300 gms. French beans, cut into 2" size
• 1 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, chopped
• 1 onion, sliced
• 1 tbsp. tomato sauce
• 1 tbsp. green chili sauce
• 1 tbsp. hot chili sauce
• 1 tsp. sesame oil
• salt & sugar to taste
• 1 tsp. cornflour mixed with some water
• 1 tsp. sesame seeds, dry roasted
• 1 tsp. coriander leaves, chopped

          Boil the beans in required quantity of water till they are fork tender. Strain and keep aside,

          Heat oil in a wok and add the dry red chilies, followed by the ginger and garlic. Sauté for a few seconds. Then add the onion and stir fry till translucent.

          Now add the beans, all the sauces, sugar and salt to taste. Give it a toss and stir fry for a few seconds more. Add the corn flour slurry and sauté till it thickens.

         When done, switch off the flame and add the sesame oil. Garnish with the sesame seeds and coriander leaves and enjoy as a side dish with Chinese fried rice or noodles. 

          

Chili Garlic Paneer

 

           This is a vegetarian version of the very popular restaurant style Chili Garlic Prawns. So if you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Chili Garlic Paneer. 

           This stir fry dish pairs well with Chinese fried rice or noodles. You can adjust the seasonings and the sauces accordingly. So check out the step by step pictorial recipe to prepare this restaurant style vegetarian side dish.

• 200 gms. paneer cubes
• 2+1 tbsp. oil
• 2 tsp. corn flour
• 2 tbsp. garlic cloves, chopped
• 2 green chilies, chopped
• 1 small onion, cubed
• 1 cup bell peppers, cubed
• 1 tbsp. tomato sauce
• 1 tbsp. red chili sauce
• 1 tbsp. green chili sauce
• 1 tbsp. soy sauce
• pinch of salt 
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 1 tbsp. spring onion (green part), chopped

          In a small bowl, mix together all the sauces and keep aside. Coat the paneer with 1 tsp. corn flour, a pinch of salt and pepper. 

          Heat 2 tbsp. oil in a wok and sauté the paneer till light brown. Keep aside. 

          Heat remaining oil and stir fry the green chilies and garlic for a minute on high heat.

         Now add the cubed onion and the bell peppers. Sauté for 2 minutes. Then add all the sauces and a pinch of salt. Sauté for a minute more. 

         Add the sautéed paneer and give it a stir. When done, switch off the flame and garnish with chopped spring onion, red chili flakes and pepper powder

         

          Serve with Chinese fried rice or noodles for a restaurant style meal at home.

                             Coat the paneer with 1 tsp. corn flour, a pinch of salt & pepper. 

                      Heat 2 tbsp. oil in a wok & sauté the paneer till light brown. Keep aside. 

                         Heat remaining oil & stir fry the green chilies & garlic for a minute

                         on high heat.

                                Add the cubed onion & the bell peppers. Sauté for 2 minutes. 

                                 Add all the sauces & a pinch of salt. Sauté for a minute more. 

                                   Add the sautéed paneer and give it a stir. 

 

                        When done, garnish with spring onion. pepper powder & chili flakes. 

                          Serve with Chinese fried rice or noodles for a restaurant style meal.

Chinese Egg Fried Rice

 

            Chinese Egg Fried Rice is a yummy street food and is very popular in all Chinese restaurants. It is very quick and easy to prepare right at home. Assorted veggies that is easily available can be added. The eggs can be either scrambled or made into an omelet and then cut into strips. For a veg. version, simply skip it. 

           I have added some homemade red chili-garlic paste instead of tomato sauce, besides green chili sauce and soy sauce. You can adjust the sauces accordingly. This is a simple and a wholesome one pot meal - Chinese style, which can be relished with or without any side dish. So check out the step by step pictorial recipe to prepare this great comfort food.

• 2-3 cups cooked rice
• 2 eggs, well beaten
• 2 tbsp. oil 
• 1-2 dry red chilies, broken
• 1 tsp. garlic
• 2 green chilies, chopped
• 1/4 cup spring onion (white part), sliced
• 1 cup bell pepper, capsicum, cabbage, carrot, beans and baby corn, chopped
• 1/4 cup frozen green peas 
• 1 tbsp. soya sauce 
• 1 tbsp. red chili sauce 
• 1 tsp. green chili sauce
• pinch of salt or to taste
• 1/4 tsp. pepper powder
• 2 tbsp. spring onion (green part), chopped

           Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside.

          Temper the remaining oil with dry red chilies, garlic and green chilies. Sauté till the garlic turns slightly pinkish in colour. 

           Then add the spring onion (white part). Sauté for a minute.

          Now add all the chopped veggies, including green peas and sauté for a minute more. 

  

          Time to add the cooked rice, followed by all the sauces, pinch of salt and pepper powder. Stir fry for 2 minutes.

          When done, add the scrambled egg and sauté for a minute. Garnish with spring onion (green part) and enjoy just as it is or with chili garlic prawns / any side dish.

                          Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside.

                   Temper the remaining oil with red chilies & garlic. Sauté till the garlic turns

                   slightly pinkish in colour. 

                                  Then add the spring onion (white part). Sauté for a minute.

                     Add all the chopped veggies, including green peas & sauté for a minute. 

  

                                Time to add the cooked rice, 

                    followed by all the sauces, pinch of salt and pepper. Stir fry for 2 minutes.

                                 When done, add the scrambled egg and sauté for a minute. 

                                 Garnish with spring onion (green part).

                                 Enjoy just as it is or with chili garlic prawns / any side dish.

Chili Garlic Prawns

 

          If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try my version of this Chili Garlic Prawns. This stir fry dish goes very well with Chinese fried rice or noodles. 

         You can adjust the seasonings and the sauces according to individual preference. I have added some homemade chili garlic paste instead of tomato ketchup. However, you can go ahead and add the latter if preferred. So check out the step by step pictorial recipe to prepare this restaurant style dish.

• 350 gms. prawns, shelled & deveined
• 2 tbsp. oil
• 2 tbsp. garlic cloves, chopped
• 1-2 dry red chilies, broken
• 2 green chilies, chopped
• 1 small onion, chopped
• 1 tbsp. chili garlic sauce
• 1 tbsp. green chili sauce
• 1 tbsp. soy sauce
• pinch of salt
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 1 tbsp. spring onion (green part), chopped

          Heat oil in a wok / kadai and sauté the red chilies, green chilies and garlic for a minute. Add the onion and continue to sauté for a minute more. 

         Now add the prawns and stir fry for a minute. Add all the sauces and a pinch of salt. Sauté for a minute more. Add the red chili flakes and pepper powder and give it a stir. 

          When done, switch off the flame and garnish with chopped spring onion. Serve with Chinese fried rice or noodles for a restaurant style meal at home.

                        Heat oil & sauté the red chilies, green chilies and garlic for a minute. 

                                  Add the onion & continue to sauté for a minute more. 

                                  Now add the prawns and stir fry for a minute. 

                              Add all the sauces & a pinch of salt. Sauté for a minute more.

                                Add the red chili flakes and pepper powder and give it a stir. 

                     When done, switch off the flame & garnish with chopped spring onion.

                   Serve with Chinese fried rice or noodles for a restaurant style meal at home.

Seaweed Soup

          This is a real healthy, light and a simple vegetarian version of seaweed soup, a popular cuisine among the Koreans, Chinese and Japanese. Seaweeds contain a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended in your diet. 

          Traditionally, seaweed soup, apart from the basic seaweeds, is made using small bite size pieces of stir fried beef, chicken, shrimps or pork. For a veg. version, you may try with tofu, paneer, mushrooms, noodles or any veggie. Made with very few ingredients, it can be dished out in a jiffy for a great comfort meal. So check the step by step pictorial recipe to prepare this nutritious one-pot delicacy. 

          My son was able to get these seaweed sheets from South Korea on his recent visit. So I decided to give it a try. 

          At first I was quite skeptical as to how it would taste as this was my first try. But surprisingly it turned out quite yum and I loved it. 

          You may enjoy it for breakfast or for a light dinner. It can be had as it is, with steamed rice, noodles or any grilled stuff as a side dish. Choice is yours. 

          Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft. 

          The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.

• 30 small seaweed sheets
• 1/2 cup small paneer cubes 
• 2 tbsp. oil
• 1 tbsp. chopped garlic
• 1 sliced onion
• 3 cups stock
• 1 tbsp. soya sauce
• 1 tbsp. sesame oil
• 1/2 tsp. red chili flakes (opt)

          Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside. 

          Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent. 

          Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.

          Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes. 

          

                        I used 30 of these small seaweed sheets.

                        Soak seaweed in lukewarm water for 5-10 minutes & drain.

                        Heat oil & sauté paneer cubes till light brown. Drain & keep aside. 

                        Sauté garlic too, till golden brown. Add onion & sauté till it turns                                                        translucent. 

                        Add the stock & bring it to a boil. 

                        Now add the drained seaweed 

                        & soya sauce. Simmer for 2 minutes.

                         Add the sesame oil and 

                        fried paneer cubes. Simmer further for 2 more minutes.

                                  Serve in individual bowls, garnished with red chili flakes.