Kung Pao Vegetables - Chinese style

 

          Kung Pao Vegetables is amazingly a very satisfying comfort dish. This is a vegetarian take on the classic Kung Pao Chicken. If you are a fan of Chinese food, you will simply love it. This spicy, sweet & sour dish is popularly found in the menu of all Chinese restaurants. 

          Wholesome and hearty, this colorful Chinese style veggie preparation is a very simple side dish that goes absolutely well with any Chinese fried rice or noodles. It is light on the tummy and is extremely easy to whip up. So check out the step by step pictorial recipe to prepare this healthy veg. delight. 

• 2 tbsp. oil
• 1-2 dry red chilies
• 1 tsp. garlic, chopped
• 1 onion, cubed
• 1 cup bell pepper & capsicum, cubed
• 1/4 cup frozen green peas
• 5-6 French beans, cut 1" size, steamed
• 3 baby corn, cut 1" size, blanched
• 8-10 broccoli florets, blanched 
• 1 tbsp. chili sauce
• 1 tbsp. tomato ketchup
• 1 tsp. soya sauce 
• 1 tsp. vinegar
• pinch of salt or to taste 
• 1 tsp. corn flour mixed with 1/4 cup water
• 2 tbsp. roasted peanuts
• 1 tsp. sesame seeds, dry roasted

          Heat oil in a wok and temper with dry red chilies and garlic. Sauté till the garlic changes color. 

          Add the cubed onion and sauté for a minute. Now add the cubed bell peppers, capsicum and green peas. Give it a stir and cook for 1-2 minutes. 

          Then add the blanched broccoli, baby carrots and steamed French beans. Sauté for a minute.

          Now add all the sauces, followed by the corn flour slurry. Simmer till it thickens slightly. Then add the roasted peanuts and give it a toss.

          Switch off the flame and sprinkle dry roasted sesame seeds. Serve hot with Chinese fried rice or noodles.

                         Heat oil & temper with dry red chilies and garlic. Sauté few seconds.

                                   Add the onion & sauté for a minute. 

                           Add the bell peppers, capsicum & green peas. Cook for 1-2 minutes. 

 Add the broccoli, baby carrots & French beans. Sauté for a minute.

                                  Add all the sauces,

                             followed by the corn flour slurry. Simmer till it thickens slightly. 

                                  Then add the roasted peanuts and give it a toss.

                                 Switch off the flame & sprinkle dry roasted sesame seeds. 

                                  Serve hot with Chinese fried rice or noodles.

Chicken Stir Fry - South Indian Flavour

          This is an easy and a healthy stir fry side dish made of chicken and few mixed veggies. I added some sambar powder for a South Indian flavour. It goes very well with either rice or chapattis. You can add any other veggies of your choice and a different spice flavor according to your preference. It can also be served with noodles or pasta. So make this colorful stir fry and enjoy a simple meal with your loved ones. 

• 1 cup boneless chicken cubes
• 1 capsicum, cubed
• 1 small carrot, sliced
• 1 cup cabbage, cubed
• 1 onion, cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1-2 tsp. sambar powder
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• 1 tsp. garlic, chopped
• 1 tbsp. spring onion, chopped
• 1 tsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the chicken till it is lightly browned. Keep aside. Add remaining oil and temper with mustard seeds. Allow it to splutter.

          Add the curry leaves, urad dal and asafoetida. Sauté for a few seconds and then add the garlic. Stir fry for a few seconds more.

          Add all the veggies and continue to stir fry for a minute. Add the sautéed chicken and all the dry spices. Mix well, cover and cook for 2-3 minutes or till the chicken is cooked. 

          Switch off the flame and transfer to a serving plate. Garnish with chopped spring onion and coriander leaves. Serve as a side dish with either rice or chapattis. 

Kraidsieh (Prawns cooked with Rice & Bell Peppers - Lebanese - Style)

           This is a traditional Lebanese cuisine where the prawns are cooked along with rice and bell peppers to complete the picture. It is a very easy and a simple dish but with full of flavours, especially coming from the saffron. You can also add any other veggies you prefer. It is almost like a one-pot meal and can be served with any meat or barbeque dishes.

• 1 cup rice, soaked for 30 minutes
• 2-3 tbsp. olive oil
• 1 onion, chopped
• 8-10 large prawns
• 1 cup assorted bell peppers, chopped
• salt to taste
• 1/4 tsp. pepper powder or to taste
• large pinch of saffron

           Heat oil in a pan and sauté the onion till it turns translucent. Add the prawns and continue to stir fry till it changes colour.

          Now add the bell peppers and sauté for a minute. Then add the rice, salt and pepper. Continue to sauté for 1-2 minutes.

          Add 1 & 1/2 cups water and saffron and pressure cook for 1-2 whistles. Fluff it up with a fork and serve with grilled meat and / or barbeque dishes.