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A pretty looking golden brown noodle basket that’s filled with a warm and crunchy vegetable stir-fry made from baby corn, capsicum, carrot, cabbage and French beans make a satiating One Dish Meals .

Diagonally cut vegetables, especially when they come in contrasting colours like white, yellow, green and orange, are a beautiful sight to behold. However, this pretty combo transforms into a fiery tongue-tickler when combined with pungent sauces, red chillies, ginger and garlic, as you will experience in the Vegetable Hong Kong Style with Steamed Rice. You can also try other popular Chinese vegetables like 5 Treasure Vegetables and Chinese Vegetables in Hot Garlic Sauce .

vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos. vegetables in hot garlic sauce is an accompaniment to any Chinese style rice delicacy. Learn how to make Chinese style vegetables in hot garlic sauce. In Chinese style vegetables in hot garlic sauce, vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your Chinese meal extra delicious. To make Chinese style vegetables in hot garlic sauce, finely chop and slice all the veggies as mentioned in the ingredients. Then heat the oil in a wok / kadhai on a high flame till it smokes. Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds. Add the onions and capsicum one by one sauté on a medium flame for 1 minute. Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish with spring onion greens and serve immediately with fried rice. crispy vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! It is also much more flavorful than a manchurian. Rich flavours of ginger and garlic is what makes this Chinese style veg gravy super-delicious, so try to use fresh ginger and garlic while cooking! Tips for vegetables in hot garlic sauce. Finely chopped ginger is best. But if you wish you can use grated also. 2. Heat the oil in the wok till it smokes. This helps veggies cook faster and stay crispy. 3. After cornflour-water mixture it is necessary to mix continuously, else gravy might have lumps. 4. Top with spring onion greens and then do not cook, to maintain their colour and eye appeal. Learn to make vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos and video below.

On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces. However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of vegetable stock. Indeed, the Vegetable Hong Kong Style is a delectable and wholesome fare, which you are sure to enjoy. Other must-try Chinese vegetables in our collection include the Broccoli, Mushroom and Tofu in Schezuan Sauce , Saiwoo Vegetables , Kung Pao Vegetables and Brinjal and Bok Choy in Blackbean Sauce .

stir fry noodles recipe | Indian style stir fry noodles in Schezwan sauce | veg noodles Chinese style | with 32 amazing images. stir fry noodles recipe | Indian style stir fry noodles in Schezwan sauce | veg noodles Chinese style is one of the most common delicacies that features on a Chinese menu. Learn how to make Indian style stir fry noodles in Schezwan sauce. To make stir fry noodles, heat the oil in a wok or a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 minute. Add the capsicum and sauté on a high flame for 1 minute. Add the carrot, cabbage and baby corn and sauté on a high flame for 2 more minutes. Add the hakka noodles, schezuan sauce, soya sauce, tomato ketchup and salt, toss well and cook on high flame for 2 minutes, while tossing occasionally. Serve immediately topped with peanuts and spring onion greens. Think of any veggie that appears in Chinese cuisine and you will find it in this spicy stir fry! Made of a colourful and crunchy combination of veggies along with noodles and tangy sauces, this Indian style stir fry noodles in Schezwan sauce features a medley of flavours and textures. Whether you anticipate the thrill of creating a unique dish, or the simple enjoyment of a delicious meal at home - you can capture the excitement cooking with ease with the spicy Schezwan sauce that warms the palate. A simple but delicious homemade Schezuan sauce is sure to tickle your taste buds when added to veg noodles Chinese style. With a crisp garnish of fried garlic and coarsely crushed peanuts, the stir fry noodles offer sheer excitement to the taste buds. Serve this immediately to enjoy the crisp and juicy textures of the vegetables and the topping. Tips to make stir fry noodles. 1. Keep noodles and Schezuan sauce ready in advance. 2. Make the recipe just before serving. 3. You can also garnish it with fried garlic. 4. The remaining Schezuan sauce can be stored in an air-tight container in the freezer. 5. Boiled noodles when made in advance should be mixed with oil and kept aside so they do not stick to each other. stir fry noodles recipe | Indian style stir fry noodles in Schezwan sauce | veg noodles Chinese style | with step by step photos.

A tangy, saucy dish with chunky pieces of paneer, which are delightfully succulent inside and excitingly crisp outside! The Chinese Fried Paneer in Hot and Sweet Sauce features a tongue-tickling combination of sauces like tomato ketchup, soy and red chilli sauces, perked up with ginger, garlic, spring onions, and more. When mixed into this mouth-watering sauce, the deep-fried paneer cubes transform into a peppy dish that will make your mind soar with delight. Chinese Fried Paneer in Hot and Sweet Sauce makes a fitting accompaniment to Chinese Noodles and Rice Dishes .

The mind-blowing blend of flavours and textures in this rice preparation is sure to excite your taste buds! A truly tongue-tickling dish from the Chinese repertoire, Stewed Rice in Manchurian Gravy is prepared by stewing cooked rice with an assortment of sauces, thickened to the right consistency with corn flour. Ingredients like spring onions, garlic and ginger are included appropriately to give the dish the right level of spice and flavour. Ultimately, there comes a garnish of fried noodles which instantly boosts the excitement quotient of the dish to incomparable levels! Enjoy it fresh, immediately after preparation, to relish the splash of flavours and textures that it offers. Try other Chinese recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce .

paneer fried rice recipe | Indian paneer fry rice | Chinese style paneer fried rice | lunch box fried rice | with 24 amazing images. paneer fried rice recipe | Indian paneer fry rice | Chinese style paneer fried rice | lunch box fried rice is a delicious one dish meal made with marinated paneer. Learn how to make Indian paneer fry rice. To make paneer fried rice, combine the soy sauce, chilli sauce, cornflour, salt and pepper in a deep bowl and mix well. Add the paneer cubes and mix lightly. Cover with a lid and keep aside for 15 minutes. Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds. Add the carrot, french beans and capsicum and sauté on a medium flame for 2 to 3 minutes. Add the spring onions and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, rice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Add the marinated cooked paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with spring onions greens and whites. It is not uncommon to see paneer being used in Chinese cooking, but this particular Chinese style paneer fried rice is unusually tasty, because we have marinated the paneer. Black pepper and a couple of sauces are used in the marinade to give the paneer a truly tongue-tickling flavour. The essence of this recipe is paneer. It is the quality of the paneer that makes all the difference in this lunch box fried rice. Succulent and soft paneer can be bought from the market. But, homemade paneer beats all others hands-down. Try it! An assortment of crunchy, juicy, colourful veggies and taste-enhancers like ginger and garlic work well together to give the Indian paneer fry rice an amazing mouth-feel and flavour. When garnished with spring onions and served with Chinese accompaniments, it tastes simply awesome! Accompany it with Vegetables In Hot Garlic Sauce to make a truly Oriental meal. Tips for Paneer fried rice. 1. If you do not have a wok, then use a thin-bottomed pan or a kadhai. 2. For best results use leftover rice to prepare fried rice. You can toss them in no time and they give the best results. 3. If you are cooking rice freshly then cook in a pan rather than a pressure cooker and make them 2-3 hours prior. 4. You can serve the paneer fried rice with a bowl of manchow soup and crispy starters like spring rolls and veg Manchurian to create a tongue-tickling Indo-Chinese meal. 5. You can reduce the quantity of spices and cook for kids and pack it in kid’s lunch box. 6. Paneer fried rice is very easy to pack and carry anywhere and can be enjoyed as it is. Enjoy paneer fried rice recipe | Indian paneer fry rice | Chinese style paneer fried rice | lunch box fried rice | with step by step photos.

kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with 26 amazing images. kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe is one of the common recipe that features on a Chinese menu. Learn how to make Indian style vegetable kung pao. To make kung pao vegetables, combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 to 2 minutes. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with deep-fried cashewnuts. Kung pao vegetables is a popular class of recipes from the Schezuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Schezuan sauce and soya sauce. The interplay of these 2 sauce not only add flavour, but adds on to its hue and eye appeal as well. Here, the Indian style vegetable kung pao is prepared with an exotic and pungent combination of vegetables like capsicums, cubed onions, carrot and broccoli. While ginger and garlic add more flavour to it, a garnish of roasted cashews makes it exciting beyond words. This Indo Chinese recipe is served as an accompaniment to the famous Chinese Veg Fried Rice or 5 spice fried rice. It serves as an exotic accompaniment to burnt garlic fried rice too! Tips for kung pao vegetables. 1. Other vegetables like cauliflower, zucchini and baby corn can be added in this recipe. 2. Instead of water, you can add vegetable stock to make it more flavourful. Learn how to make vegetable stock at home. 3. Instead on onions, you can add spring onion whites and greens. 4. While Schezuan sauce is readily available in the market, if it time permits you can make Chinese Schezuan sauce at home. Enjoy kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with step by step photos.

A classic Oriental treat for your taste buds, the Potato, Mushroom and Capsicum Stir-Fry is made quickly and easily with readily available ingredients. Remember to cook the potatoes only till they are 80 per cent done, otherwise they will turn into a mash by the time the recipe is done! Done perfectly, this recipe will result in a beautiful and vivid blend of flavours and textures, dominated by capsicum, spring onions, ginger-garlic paste and Chinese sauces. Check out our 50+ Chinese Stir Fry Vegetable Recipes Enjoy how to make Potato, Mushroom and Capsicum Stir Fry recipe with detailed step by step photos.

veg soba noodles recipe | Indian style soba noodles | eggless veg buckwheat noodles | with 26 amazing images. veg soba noodles is an Indian style soba noodles recipe that excites your palate with myriad textures and flavours. With loads of crunchy veggies and the sharp flavours of ginger, garlic and soy sauce, this veg soba noodles promises fun in each mouthful. A dash of honey balances the flavours beautifully making this a veg soba noodles par excellence. Just ensure that the noodles is cooked right and not overcooked. Notes on veg soba noodles recipe. 1. Sometimes soba noodles that you get in the market are made with egg or a combination of wheat and buckwheat flour. So if you are following a vegetarian or gluten-free diet, make sure to read the packet carefully and buy accordingly. 2. Pour some cold water on the noodles to stop further cooking. This process is called refreshing. 3. Cooking on high heat cooks the vegetables faster and also helps in retaining their color and crunch. 4. We have added both sugar and honey to give a mildly sweet flavor to soba noodles. If you still wish to add some pungency or hotness to the Soba noodles, add a little black pepper powder, chili sauce, chili flakes, sriracha sauce or chilli powder. You can also try other noodles like chilli garlic noodles and Malaysian Noodles. Learn to make veg soba noodles recipe | Indian style soba noodles | eggless veg buckwheat noodles | with step by step photos below.

Exciting Oriental fare, Hakka Mushrooms with Rice Noodles is a wonderful preparation of mushrooms cooked with flavourful soy sauce, green chillies, spring onions and of course, garlic. Adding cooked noodles to this aromatic preparation makes it wholesome and filling as well.

A vegetable preparation from the Chinese repertoire, Saiwoo Vegetables is a semi-dry, sweet and spicy way of cooking assorted veggies like carrot, baby corn and capsicum. The crisp, deep-fried vegetables are cooked with typical Oriental ingredients like chillies, ginger, garlic and spring onions, but what makes this recipe unique is the addition of a flavourful honey sauce, prepared with honey, soy sauce and a blend of flavours. This sweet and spicy sauce leaves its indelible mark on your palate, making it yearn for more.

manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with 38 amazing images. manchurian balls in hot garlic sauce recipe is a delicious Indo-Chinese dish featuring crispy vegetable balls smothered in a savory and spicy garlic sauce. Learn how to make manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | Chinese style vegetable balls in spicy hot garlic sauce are a delicious vegetarian twist on a popular Indo-Chinese dish. Finely chopped mixed vegetables are mixed with a savory blend of spices and flours to form bite-sized balls. These are then deep-fried until golden brown. The real magic lies in the hot garlic sauce – a fiery concoction of aromatics like ginger, garlic, and chillies simmered in a base of soy sauce, vinegar, and a touch of cornstarch for thickening. Finally, the fried vegetable balls are tossed in this flavorful sauce, creating a perfect balance of sweet, savory, and spicy flavours. This one is a real fiery Chinese starter, perfect to get your meal off to a hot start! Make sure you serve the vegetable balls in hot garlic sauce immediately to enjoy the crispness of the vegetable balls. Accompany this manchurian in hot and spicy sauce with Chinese soups, stir-fries and noodles to create an authentic mini meal. pro tips to make manchurian in hot garlic sauce: 1. Don't overdo the flour or cornstarch in the veggie mix. This can make the balls tough. 2. Ensure your oil is hot enough for frying. If the oil isn't hot enough, the balls will absorb too much oil and become greasy. Conversely, overly hot oil will burn the outside before the inside cooks through. 3. Add the Manchurian balls in the gravy just before servings and serve it immediately for the best flavours. Enjoy manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with detailed step by step photos.

Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles | with 32 amazing images. Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles is a dish which is self-sufficient in flavours and can be had as a One Dish Meal. Learn how to make easy Indian style Schezuan noodles. To make Schezwan noodles, heat the oil in a wok/kadhai on a high flame, add the garlic and sauté on a medium flame for 30 seconds. Add the cabbage, capsicum, carrots, bean sprouts and salt, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the noodles, Schezuan sauce, toss well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the chilli oil, toss well and cook for another 1 to 2 minutes. Serve immediately. Schezuan Sauce, made with fiery spices and condiments, holds an indispensable place in Chinese cuisine. The Chinese veg Schezwan noodles, as the name suggests, is an authentic Chinese preparation of Hakka noodles with sautéed veggies and this pungent sauce. Indeed, the Schezwan noodles, prepared with homemade chilli oil, is sure to be everyone's all-time favourite recipe. It is a class apart from noodles made only with Schezuan sauce. While you can throw any vegetables into this dish, it tastes much better when prepared with veggies like carrot, cabbage, celery and capsicum, which are typically used in Oriental cooking. Long and crunchy bean sprouts are also essential to enhance the authenticity of this easy Indian style Schezuan noodles. Corn Rolls and Sesame Paneer are a must have starters before you serve this noodle treat with veggie wonders like Kung Pao Vegetables or Paneer in Manchurian Sauce. An add on like Stir Fried Rice in Honey Chilli Sauce makes a satiating meal. End your on a sweet note with elegant desserts like Toffee Apples or Fried Bananas. Tips to make Schezwan noodles. 1. Always make sure the veggies are thinly sliced. 2. Chilli oil can be made in advance and kept. 3. Try and make the Schezuan noodles just before serving to enjoy the best flavours. 4. Boil noodles till they are just done, if you over boil them they will turn soggy and lumpy. Enjoy Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles | with step by step photos.
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