Time: 7–8 minutes
Tear two bread slices into bite-sized pieces and toast them in a little butter. Add chopped garlic and green chilli to the same pan, then pour in two beaten eggs.
Toss everything together so the egg coats the bread. Finish with spring onion or coriander and a dash of chilli sauce. It is quick, spicy and a little different from the usual scrambled eggs on toast.
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8 ounces dry five-spice tofu (see note)
3 tbs vegetable, peanut, or canola oil
1 tbsp fresh ginger, peeled and sliced to matchsticks
1 to 2 fresh small chilies, such as Thai (optional), thinly sliced
8 ounces fresh green beans, trimmed
Kosher salt
2 tsp light soy sauce
1 tsp chili sauce, such as sambal oelek (optional)
2 scallions, sliced thinly on a bias
Note: Look for dry tofu, or "tofu gan" in Asian groceries, often labeled "spiced" or "five spice tofu." The extra firm, pressed tofu is often steeped in a five-spice broth for flavor.
Slice the dry tofu blocks into thin, roughly 1/8" rectangular slices. Heat 2 tablespoons of the oil in a wok over high heat until smoking. Add the tofu slices and stir-fry until just crispy on both sides, 2 to 3 minutes. Transfer the tofu to a plate.
Add remaining tablespoon of oil and heat until lightly smoking. Add the ginger and optional chilies. Stir fry until fragrant, about 30 seconds, then add the green beans along with a pinch of salt. Stir fry for until the green beans are lightly softened, deeper green in color, and a little seared on their sides, about 30 seconds
Return the dry tofu to the pan and stir with the green beans. Add the soy sauce and optional chili sauce and stir immediately to incorporate evenly. Stir in the scallions and cook, stirring, for another minute. Season with more salt if desired, and serve.
The amazing starter recipe, honey chili potato can be added to any party food menu. This Chinese dish is generally liked by people of all ages. Made with fried potatoes, honey and chili sauce, this snack is crunchy, flavorful and amazingly delicious. Enjoy the crispy, spicy and tangy taste.
Ingredients
For Frying Potatoes
Potatoes 2 sliced
5 tbsp Corn flour
Salt to taste
2 tsp Chili Powder
For Honey Chili Sauce:
1 1/2 tsp Garlic
1 tsp Ginger
Whole Red Chilies 2 chopped
1 tsp Chili Flakes
2 tsp Tomato Sauce
2 tsp Chili Sauce
1 tsp Vinegar
2 tbsp Honey
1 tsp Salt
4 tsp Sesame Seeds , roasted
2 Bulbs Spring Onions
Preparations
For frying potatoes
Take two potatoes and cut them into slices in a bowl.
in the bowl add corn flour, salt and red chili powder.
For the Chili sauce
Heat oil and add garlic, ginger, whole red chilies, chili flakes and tomato sauce. Stir well.
Now add chili sauce, vinegar, honey and salt. Mix all the ingredients well to make a sauce.
Ingredients
It is always recommended to use comparatively harder paneer cubes in
any Indo-Chinese recipes. Perhaps because the recipes follow a 2 step
process with deep frying and sautéing, or otherwise it may lose its
shape.
PREPARATIONS
take ½ cups corn flour, 2 tbsp maida, 1 tsp chili powder, ½ tsp salt, and 1 tsp ginger-garlic paste in a bowl.
Add water as required and prepare a smooth lump free batter.
Dip the 20 cubes paneer coating the batter uniformly.
Deep fry in hot oil, keeping the flame on medium.
Drain off once the paneer turns golden brown and crunchy. Keep aside.
In a large wok/ kadai, heat 2 tbsp oil.
Add 5 cloves garlic, 1 inch ginger, 2 chili, 2 tbsp spring onion. Stir fry on high flame.
Also, add ½ onion, ½ capsicum and stir fry till the capsicum turn crunchy.
Now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, ½ tsp salt, and 2 tbsp chili sauce.
Stir fry till the sauces turn aromatic.
Add in fried paneer cubes, 2 tbsp spring onion and mix making sure the sauces are coated well.
Finally, enjoy Paneer Manchurian Recipe with fried rice.
