Chinese choupsuey

Name: Chinese choupsuey
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large onion(thin sliced); 4-5 green chillies (chopped); 6-7 Garlic chopped; 1 inch Ginger grated; 1 Carrot chopped; 1/4 Cabbage chopped (thin sliced); 2 tbsp Schezwan sauce; As required oil; 1 tbsp soy sauce; 1 tsp black pepper; as per requirement Water; 2-3 tbsp cornstarch slurry; to taste Salt; As required Hakka Noodles (boiled)

Shreeya Rakshit @shree21cooks

U.P , India

I love chinese flavours and the attentive cooking it needs while working on constant High flame . It's quick , precise, and absolutely delicious.
#GA4
#week3
#chinese

Shreeya Rakshit @shree21cooks

U.P , India

I love chinese flavours and the attentive cooking it needs while working on constant High flame . It's quick , precise, and absolutely delicious.
#GA4
#week3
#chinese

Saved

Ingredients

30 mins

4 servings

1 large onion(thin sliced)
4-5green chillies (chopped)
6-7Garlic chopped
1 inchGinger grated
1Carrot chopped
1/4Cabbage chopped (thin sliced)
2 tbspSchezwan sauce
As required oil
1 tbspsoy sauce
1 tsp black pepper
as per requirementWater
2-3 tbspcornstarch slurry
to tasteSalt
As requiredHakka Noodles (boiled)

Saved

Steps

30 mins

1

First of all chop all the veggies. As we will work on high flame so there will be no time.
2

Boil the noodles with some salt, strain and coat with 1 tsp oil. Cover and keep them aside.
3

Now, in a khadhai or wok add some oil,to it add garlic, and then add in the veggies. Add green chillies. Stir fry at high falme.
4

Now add in the Schezwan sauce, soy sauce. Stir.
5

Add water and then add salt and black Pepper. Boil.
6

Check salt and some if needed, add ginger. Adding ginger in the end will give a warmth to the dish. Cover and simmer at medium heat.
7

Add in the cornstarch slurry, this will thicken the soup adjust consistency according to yourself, boil for 5 min or more and It's done.
8

Now, in another pan, take around 2 tbsp oil and coat the surface of the wok or kadhai properly at medium to high flame.
9

Now to this, add some amount of noodles, around a cup and spread a lil bit. Now keep moving from the edges let it crisp up on one side.
10

Then flip, also maintain the flame at constant heat, keep moving it or the noodles will stick. Also, add enough amount of oil. My oil was rice bran so it imarted some yellowish thing to my noodle, you can use white vegetable oil, this might not happen.
11

Now,serve this warm and enjoy with family and friends!

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Shreeya Rakshit @shree21cooks

on October 02, 2020 12:05

U.P , India

I find zen in cooking ... it relaxes me .. it doesn't bounds me .. I can create.. I can play with flavours.. no boundaries .. It provides me a sense of freedom.. not only flavours matter to me ...but different ingredients.. different cultures related to different cuisines intrigues me too ..FOOD is my passion and love♥️ both, I feel connected and in sync with this world when M around food .. 💗💗💗