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Rice ovalett stir fry (Szechuan Style)

Rice ovalett stir fry (Szechuan Style) is a popular Indian Soups and Stews
Author :
Category :
Vegetarian
Course :
Soups and Stews
Cuisine :
Indian
Technique :
Saute
Difficulty :
Easy
Servings :
Serves 4
RATINGs :

Ingredients

1 cup - Rice ovaletts

2 -bok choy

10- small cubes firm Tofu

4 - 5 -sliced Mushrooms

1 cup - napa Cabbage big

1 -carrot sliced

1- Lotus stem sliced (optional)

2 - 3- Spring onion stalk sliced (green part) for garnishing

1 tbsp - Garlic minced

2- Dried red chilli ( remove the seeds)

1 tbsp - vegetarian Mushroom Oyster sauce

1/4 tbsp - chilli Garlic sauce

Salt

1/4 tbsp - cornstarch mixed with 2 tbsp of water

1/2 tbsp - oil

Method

  1. Place a cup of water to boil, now add the rice ovalette to the boiling water, and continue to boil for 2 to 3 minutes until they float to the top.
  2. Heat oil in the pan, fry all the vegetables in high flame - the whole process just takes few minutes.
  3. First add the minced garlic, followed by dried red chillies, sliced lotus stem, saute for a few seconds.
  4. Add mushroom and carrots; toss for a few seconds until they are half cooked.
  5. Now add napa cabbage, tofu, bokchoy and cooked rice ovalettes.
  6. Immediately add the sauces, and salt as required. Give a toss or saute for few seconds.
  7. Add the corn starch, mix everything well until nicely blended and let it cook for just few seconds with starch and come together saucy.
  8. Serve very hot by garnishing with sliced spring onions.
  9. Recipe courtesy: Dishes from My Kitchen
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Mareena

Mareena

She started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world.

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