Oriental Stir-fry ( Chinese Cooking )
by Tarla Dalal
Oriental stir-fry, one of the most popular stir-fries in china is the oriental stir-fry. Traditionally this stir-fry is a mélange of vegetables that is in season. In some parts of china they also add steamed rice and noodles into this stir-fry making it an amazing dish. Cabbage, bean sprouts, broccoli and spring onions are tossed in hot oil infused with chili and garlic and served hot. You could throw in baby corn and other vegetables as well. A great dish as it is low in oil, high on the nutrition scale yet extremely delicious!
Oriental Stir-fry ( Chinese Cooking ) recipe - How to make Oriental Stir-fry ( Chinese Cooking )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 whole dry Kashmiri red chillies , broken into pieces
2 spring onions , finely chopped
1 tbsp finely chopped celery
1 cup bean sprouts
1 cup shredded pak choi or cabbage
1/2 cup baby corn, parboiled and cut into thin slices
1 cup broccoli or cauliflower florets , parboiled
1 tsp soy sauce
salt to taste
- Method
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the garlic and red chillies and sauté on a high flame for a few seconds.
- Add the spring onions, celery and bean sprouts and sauté on a high flame for 2 more minutes.
- Add the cabbage, baby corn and broccoli and sauté on a high flame for another 2 minutes.
- Add the soya sauce and salt and toss well. Serve hot.