Shanghai Chinese Food

Veg Manchurian ingredients Soya nuggets 1 cup, soaked for 15- 20 mins Green chilli (hari mirch)paste tbsp Soya sauce 2 tsp... Corn flour (makkai ka aata) 2 tsp Green capsicum(hari shimla mirch) 1, cut in small square pieces Oil 3 tbsp Salt tsp or to taste For making Manchurian sauce Corn flour(Makkai ka aata) 2 tsp Chilli (Lal mirch) sauce 1 tbsp Ginger (Adrak) 1 tsp Vinegar (Sirka) 1 tbsp Garlic (Lehsun) 5 or 6 cloves, finely chopped Tomato(Tamatar) ketchup 2 tbsp Soya sauce 2 tbsp Onion(Pyaaz) 1 cup, finely chopped Spring onions(Hare pyaaz) 5 -6, finely chopped Water 2 cups Oil 1 tbsp preparation method Marinate soya nuggets in corn flour, green chilli paste, and soya sauce. Heat oil on high flame and add the soya nuggets mixture and salt and sauté for 2-3 mins till brown. Keep in a bowl. Stir fry ginger, garlic, onion and spring onions in a tbsp of oil for 2-3 mins on high flame. Add soya sauce, vinegar, tomato ketchup, chilli sauce, salt and 2 cups of water. Boil on high flame for 5-6 mins. Dissolve corn flour in 2 tbsp of water and add to the sauce. Stir. Add soya nuggets and capsicum and stir till it thickens. See more

Hot Chinese Eggplant (Aubergine) INGREDIENTS Nutrition 2 tablespoons soy sauce... 3 tablespoons hoisin sauce (peking sauce) 12 teaspoon hot red pepper flakes 12 cup sherry wine 1 12 cups water 2 tablespoons peanut oil 2 medium eggplants 2 tablespoons minced garlic 2 tablespoons fresh ginger sesame seeds (to garnish) DIRECTIONS Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks. Place strips in a colander, sprinkle with salt and toss to coat. Let drain for 30 minutes. Rinse. Squeeze to remove water. Mix first 5 ingredients in a bowl. In a skillet or wok heat the oil. Add the eggplant, garlic and ginger. Stir fry over high heat for 3 minutes. Add sauce and stir well. Reduce heat to medium low, simmer 15 minutes. Gradually turn up heat. Cook until sauce is reduced to a thick glaze. Garnish with sesame seeds.

Sesame Chicken ingredients Brown rice- cup Honey- 3 tbsp... Sesame seeds- 2tbsp Soy sauce- 2tbsp Garlic- 1 clove chopped Egg whites- 2 Cornstarch- cup Boneless chicken 1 kilo Coarse salt and ground pepper Vegetable oil- 2 tbsp Onion- kilo thinly sliced Broccoli- kilo cut into florets preparation method Cook brown rice and keep aside. Boil broccoli and keep aside. In a bowl, mix honey with sesame seeds, soy sauce, and garlic and keep aside. In another bowl, whisk egg whites with cornstarch. Add chicken to this, season with salt and pepper and coat the chicken with this mixture. Heat 1 tbsp oil on medium to high flame. Add the chicken, cook and turn occasionally till golden brown. Add the honey sauce and toss the chicken to coat. Add the sesame chicken to the broccoli and serve with brown rice.

Chicken Wings with Oyster Sauce ingredients Chicken wings - 1.5 kilos of (around 15 pieces) For the marinade Oyster sauce - 3 tbsp... Soya sauce - 2 tbsp Chinese rice wine or dry sherry - 2 tbsp Garlic - 1 minced clove Spring onion - 1 sliced Salt and pepper to taste preparation method Preheat oven to 350 degrees F. In a mixing bowl, combine all the ingredients to marinate the chicken wings in. Brush chicken wings with the marinade on both sides. Place in a baking dish for half hour turning over once. Brush the marinade on the chicken 2-3 times while cooking, checking each time if they have turned golden brown. These chicken wings can also be deep-fried. After marinating the chicken withcorn-starch batter, deep-fry until crispy and well cooked. Drain on paper towels to remove excess oil. -

American Chopsuey ingredients Noodles: - 300 gm Salt: - to taste Oil: - 6 tbsp + to deep fry... Corn flour/corn starch: - 2 tbsp Ginger (chopped):- 1 inch piece Garlic : - 4 cloves Onion (sliced):- 1 medium Boneless chicken (cut into thin strips):- 400 gm Carrot (cut into thin strips):- 1 medium French beans (cut into thin strips):- 5 Cabbage (shredded):- medium Spinach (shredded):- 8 leaves White pepper powder: - tsp Sugar: - 1 tsp Tomato sauce :- 4 tbsp Vinegar :- 1 tbsp Chicken stock :- 1 cup Bean sprouts :- 1 cup Tofu (cut into thin strips) :- 100 gm Eggs :- 4 preparation method Mix one tbsp of oil and little salt in enough water. Allow this mixture to boil. Put noodles in it and continue boiling over high flame until completely cooked. Remove, drain and keep aside to cool down. Separate the noodles into 4 equal parts, then prepare into a nest and deep-fry in hot oil until crisp and brown. Drain on a kitchen paper. In quarter cup of water, add cornstarch and keep aside. In a wok, heat 2 tbsps. of oil and combine the garlic and ginger. Stir-fry for a minute. Combine sliced onions and sauté until it becomes golden brown. Add chicken and stir-fry for 2 minutes over high flame. Add beans, spinach, cabbage and carrots. Stir-fry until vegetables are done. Mix salt, sugar and pepper powder to it. Stir in the vinegar and tomato sauce. Now, transfer this mixture in the stock and then allow this mixture to boil. Decrease flame and stir in cornstarch. Simmer for 2 minutes. Combine tofu and bean sprouts to it. Stir well. In a fry pan, heat leftover oil and make fried eggs. On a serving plate, arrange some part of the fried noodles and then pour the prepared sauce. Keep a fried egg on top and immediately serve hot.