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

How to Make Rice ovalett stir fry (Szechuan Style)

• 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.
• Heat oil in the pan, fry all the vegetables in high flame - the whole process just takes few minutes.
• First add the minced garlic, followed by dried red chillies, sliced lotus stem, saute for a few seconds.
• Add mushroom and carrots; toss for a few seconds until they are half cooked.
• Now add napa cabbage, tofu, bokchoy and cooked rice ovalettes.
• Immediately add the sauces, and salt as required. Give a toss or saute for few seconds.
• Add the corn starch, mix everything well until nicely blended and let it cook for just few seconds with starch and come together saucy.
• Serve very hot by garnishing with sliced spring onions.
• Recipe courtesy: Dishes from My Kitchen