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Chinese Pulao

Chinese Pulao is a popular Chinese Main
Author :
Category :
Family Friendly
Course :
Main
Cuisine :
Chinese
Technique :
Saute
Difficulty :
Medium
Servings :
Serves 6
RATINGs :

Ingredients

1 - Carrot

8-10 - Mushrooms (whole)

5-6 - baby Corns (whole if small, else cut into two lengthwise)

1.5 cups - Cauliflower (cut into small pieces)

2 - Onions (cut into 8 pieces)

2 - Capsicums (cut into 1/2" cubes)

2-3 - dry Red Chillies (broken into bits and deseeded)

10-15 flakes - Garlic (crushed)

salt and pepper to taste

a pinch of ajinomoto (optional)

vinegar, soya sauce, Tomato ketchup and chilli sauce according to taste

3 cups - cooked Rice

Method

  1. Heat oil in a kadhai and cook the red chillies, garlic, baby corns, mushrooms, carrot, cauliflower and onions for 5 minutes.
  2. Add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce and vinegar.
  3. Mix and cook for 2 minutes.
  4. Add the capsicums and cook until the vegetables are crisp (but not overcooked) and coated by the sauce.
  5. Add the cooked rice and mix well.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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