Saturday, 24 March 2012

American chopsuey

Ingredients for sauce: 

Mixed vegetables (1 onions, 1 Capsicum, ½  cup cabbage, 5-6 French beans and ½ carrot) (roughly chopped)

Baby corn or sweet corn (½ cup)

Vinegar (1 tbspn)

Soya sauce (2 tbspns)

Red Chilly sauce (1 ½ tbspns)

Tomato sauce (3 tbspns)

Black pepper (1 tspn)

Sugar (1 ½ tbspns)

Corn flour (2 tbspns)

1 ½ corn flour combined in 1 cup water



Ingredients for fried noodles: 

2 cups boiled noodles, drained and dried on a kitchen towel, sprinkle 1 tbsp of corn flour and mix.

Oil for deep frying.

  1. Boil the carrot, French beans and corn for two minutes just to cook them a bit before we start cooking drain the water and keep the vegetables aside.
  2. Heat some oil in a wok and sauté the onions. Add the capsicum, cabbage, and the boiled vegetables and sauté for 5 mins.
  3. Add the vinegar, soya sauce, tomato sauce, chilly sauce, black pepper, salt and sugar. Mix properly and add 1 ½  cup water cook for 5-7 mins.
  4. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
  5. To prepare fried noodles, heat oil for deep frying in a vessel. Once hot, reduce flame to medium and place around 2 cups of noodles and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.
  6. To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg).
  7. enjoy!!

1 comment:

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