Chinese Platter

Chinese Platter

Cooking Time

Preparation Time : 25

Cook Time : 30

Total Time : 55

Ingredients

Serves 3

  • chow mein::--6 ounce / 180 g fresh chow mein noodles

  • 2 tablespoon oil

  • 2 garlic cloves , minced

  • 2 cups shredded Chinese cabbage

  • 1/2 cup carrot , julienned

  • 2 scallion/shallot stems

  • 1 cup bean sprouts

  • Sauce :----1/2 tablespoon hoisin sauce

  • 1 1/2 tablespoon soy sauce

  • 1/2 tablespoon chilli garlic sauce

  • 2 teaspoon sugar

  • 1/2 teaspoon sesame oil

  • 1/4 cup water

  • White pepper1/4 teaspoon

  • Chinese Fried Rice:--- Onion 3/4 Cup Chopped

  • Oil 2 1/2 tablespoons

  • Egg 1 medium beaten

  • Soy sauce 3 drops

  • sesame oil 3 drops

  • chicken 8 ounces cooked, chopped

  • Carrot 1/2 cup finely chopped

  • peas 1/2 cup

  • Rice 4 cups cooked, COLD

  • Green onions 4 chopped

  • bean sprouts 2 cups

  • soy sauce 1 teaspoon

  • Gobi Manchurian::--1 medium Gobhi (Cauliflower)

  • 3/4 cup Flour (Maida)

  • 1 tablespoon Corn Flour

  • Salt 1/2 teaspoon or to taste

  • 2 dried red chillies

  • 1 Chopped green chili

  • 1/4 teaspoon red chilly powder

  • 11/2 tablespoon Garlic Paste

  • 11/2 tablespoon Ginger Paste

  • 1 cup finely Chopped Spring Onions

  • 1/4th teaspoon Ajinomoto

  • 2 tablespoon Soya Sauce

  • 2-3 tablespoon Tomato Ketchup

  • 1 capsicum cut into cubes

  • Oil 2 cups for deep frying

  • 2 tablespoon Oil

  • Spring Onion 2-3

  • French Fries: Potato 4

  • Oil 2 cups For frying

  • salt 1/2 tsp to taste

  • Black pepper 1/4 tsp

Directions

  • 01

    Chow Min: Prepare noodles according to packet instructions (usually soaking it in boiling water).

  • 02

    Combine tofu with marinade and set aside for 5 minutes.

  • 03

    Combine sauce ingredients in a small bowl.

  • 04

    Heat oil in wok over high heat, add garlic and stir fry for 10 seconds and stir fry until starting to caramelize - about 1 minute. Stir fry gently so the tofu doesn't break.

  • 05

    Add the cabbage and carrot and stir fry until the cabbage starts to wilt.

  • 06

    Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles - about 1 minute. Don't cook it too much - the bean sprouts should still be quite crisp, not wilted.

  • 07

    Serve immediately.

  • 08

    Directions using homemade Real Chinese All Purpose Stir Fry Sauce

  • 09

    If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.

  • 10

    Substitute the tofu marinade with 1 tablespoon Stir Fry Sauce

  • 11

    Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.

  • 12

    Chinese Fried Rice: Heat 1 tablespoon oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.

  • 13

    Allow wok to cool slightly.

  • 14

    Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

  • 15

    Add 1/2 tablespoon oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

  • 16

    Heat 1 tablespoon oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

  • 17

    Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

  • 18

    Add 2 tablespoon of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

  • 19

    Set out additional soy sauce on the table, if desired.

  • 20

    Gobi Manchurian :--Cut the cauliflower in big florets.

  • 21

    Make a smooth batter of maida, corn flour, 1/4 teaspoon ginger, 1/4 teaspoon garlic paste, 1/4 teaspoon red chilly powder and salt using water.

  • 22

    The batter should be neither too flowy nor too thick. It should be dripping consistency.

  • 23

    In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown. Fry in small batches. Take ou on paper napkin and keep aside.

  • 24

    In another pan heat oil and add the left ginger & garlic paste, dried red chillies broken into halves and green chilies to it.

  • 25

    Stir fry for a minute and then add salt and chopped capsicum cubes. A minute later add chopped spring onions.

  • 26

    Now add ajinomoto, soya sauce and tomato sauce to it. Mix well.

  • 27

    Add fried gobi florets kept aside and sprinkle 1 teaspoon cornflour. Toss well. Garnish it with finely chopped spring onions. Serve gobi manchurian hot.

  • 28

    French Fries: The first important step in making French Fries is by rightly cutting the potatoes.They should neither be too thick, nor too thin and should be cut clean and sharp. The trick is to first slice the potatoes and then cut them lengthwise. You can also use a fries cutter for that long, even shape.

  • 29

    Now wash the potatoes under running water till they are squeaky clean. Place them in a bowl of iced water for 10 to 15 minutes. Keep them submerged in water or they will turn black.

  • 30

    Now heat the oil in a deep bottomed pan. Once the smoke starts appearing, reduce the flame and allow it to acquire a lower temperature. Now, deep fry the potatoes in batches. Keep the flame low. This will make them crunchy and also help retain their colour.

  • 31

    Drain excess oil and place on an absorbent paper. Allow to cool. Now sprinkle salt and pepper and toss well. Serve immediately with ketchup.

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