Chinese Chopsuey Recipe | Indo Chinese Cuisine | The Bombay Chef – Varun Inamdar
Ingredients For the sauce 1/2 cabbage thinly sliced 1 small carrot thinly sliced 1 medium sliced onion 1 medium green capsicum 6 tbsp schezwan sauce 3 cups water 3 tbsp cornflour Salt to taste MSG to taste (optional) 1 tbsp oil For fried noodles 1 packet veg hakka noodles Water as required
Salt to taste 4 tbsp Oil Spring onions finely chopped to garnish Method
– In a saucepan boil some water and add salt and noodles. – Once done, strain off the water and put some oil in it. – In a wok add oil, when the oil heats up add the noodles and pan fry them on all the sides. – Keep adding some oil and stir it continuously. – When done place into a bowl. – In a wok add oil, cabbage, carrots, onions, capsicum and toss them now add some water – Add the schezwan sauce and salt -Make a slury with cornflour and water and add it into the chopsuey – Add the chopsuey into the bowl and garnish with spring onions. Chinese Chopsuey is ready to be served Subscribe & Stay Tuned http://www.youtube.com/rajshrifood Visit our Website: http://rajshrifood.com/