| By : Mahabir Prasad ( Posted on :21 Dec, 2005 )||Total Views : 22673 | Previous | Next|
CHINESE CHOPSUEY IN A JIFFY
Preparation Time : 10 MINUTES
Cooking Time : 5 MINUTES
Serves / Makes : 2
1 small green bell pepper(capsicum)
1 small yellow bell pepper
1 small red bell pepper
1 small onion
1 small carrot
2 small babycorn
1/2 cup tofu or paneer(optional)
1 cup cooked noodles
3 tbsp. soya sauce
3 tbsp. vinegar
3 tbsp. olive oil/refined oil
2 tsp. cornflour/maida
FOR THE PASTE:
4 red chillies
1/4 piece ginger
Salt to taste
1 tsp sugar
1 small garlic flake
For the sauce:
Blend all the ingredients to a smooth paste in a mixer adding little water.
Strain and keep aside.
In a cup add cornflour with very little water and mix thoroughly.
Mix the cornflour paste to the grinded and strained paste.
For the chopsuey:
Chop all the vegetables in desired shapes(preferably big sized pieces).
In a non stick pan, heat the oil. Add the chopped vegetables and tofu.
Saute for 2-3 minutes on a high flame. Do take care that the vegetables remain crisp as this is the secret for a mouthwatering chopsuey.
Now add the paste, soya sauce and vinegar and stir immediately to avoid lumps.
Bring to a boil on a high flame. Turn off and remove from heat.
To serve: In a plate spread out the cooked noodles. Pour the hot chopsuey sauce over the noodles and simply enjoy your chinese chopsuey.
User Comments & Tips
To make Americal chopsuey follow the above procedure except that you should deep fry the cooked noodle until golden brown.
For the sauce: Do not add soya sauce instead add a little of orange colouring to the sauce.