Ing
2 tbsp Refined Groundnut oil
2 cups cookd basmati or ny long graind rice
15 Cashews dry roasted
2 tsp finely choppd ginger
4 to 5 garlic pods choppd fine
2 Spring onion whites choppd lengthwise nd the greens choppd fine
2 tsp Chilli flakes ( adjiust to individual taste)
1 tbsp Light soy sauce
Salt to taste
1/2 tspWhite pepper
powder
Finely choppd capsicum as per choic
Blanchd finely choppd carrots nd sweet corn as per choic( wen u blanch corn add just a pinch of turmeric to da water,it brightens da color of the corn)
1/2 tsp vinegar
Method:
Wash 1 cup rice 3 to 4 tyms to get rid of excess starch nd drain. Put the rice in a heavy bottomd pan . Add doubl the qty of water nd 2 tsps of oil. ( the oil prevents the rice frm boiling ovr nd also frm sticking 2 the bottom of the pan. It also enhances the flavors of rice). Bring 2 a boil.
Stir thoroughly until most of the water is absorbd.fluff up the rice nd keep aside.
Heat a wok over a high flame nd add 1 tbsp oil nd swirl so that it coats the wok. I usd a nonstick pan.Add the cashews, finely choppd ginger , 2 tsp garlic , red chilli flakes nd finely chopd spring onion whites nd capsicum to the wok. Add blanchd finely choppd veg nd stir fry fr a min .
Add cookd long grained rice nd stir fry fr about 2 to 3 min. Add white pepper powdr nd salt. Add 1 tbsp light soy sauce, stir fry fr a min nd toss well. Finally sprinkle 1/2 tsp vinegar , stir well. Garnish wid spring onion greens.
Remov frm heat nd serv.
TIP: Use refined groundnut oil. It makes a huge diff tastewise 2 chinese cooking:).
The Mainland China cookbook mentions the use of Lee Kum Kee brand of soy sauce nd it actually givs the perfect resto taste
2 tbsp Refined Groundnut oil
2 cups cookd basmati or ny long graind rice
15 Cashews dry roasted
2 tsp finely choppd ginger
4 to 5 garlic pods choppd fine
2 Spring onion whites choppd lengthwise nd the greens choppd fine
2 tsp Chilli flakes ( adjiust to individual taste)
1 tbsp Light soy sauce
Salt to taste
1/2 tspWhite pepper
powder
Finely choppd capsicum as per choic
Blanchd finely choppd carrots nd sweet corn as per choic( wen u blanch corn add just a pinch of turmeric to da water,it brightens da color of the corn)
1/2 tsp vinegar
Method:
Wash 1 cup rice 3 to 4 tyms to get rid of excess starch nd drain. Put the rice in a heavy bottomd pan . Add doubl the qty of water nd 2 tsps of oil. ( the oil prevents the rice frm boiling ovr nd also frm sticking 2 the bottom of the pan. It also enhances the flavors of rice). Bring 2 a boil.
Stir thoroughly until most of the water is absorbd.fluff up the rice nd keep aside.
Heat a wok over a high flame nd add 1 tbsp oil nd swirl so that it coats the wok. I usd a nonstick pan.Add the cashews, finely choppd ginger , 2 tsp garlic , red chilli flakes nd finely chopd spring onion whites nd capsicum to the wok. Add blanchd finely choppd veg nd stir fry fr a min .
Add cookd long grained rice nd stir fry fr about 2 to 3 min. Add white pepper powdr nd salt. Add 1 tbsp light soy sauce, stir fry fr a min nd toss well. Finally sprinkle 1/2 tsp vinegar , stir well. Garnish wid spring onion greens.
Remov frm heat nd serv.
TIP: Use refined groundnut oil. It makes a huge diff tastewise 2 chinese cooking:).
The Mainland China cookbook mentions the use of Lee Kum Kee brand of soy sauce nd it actually givs the perfect resto taste
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