Triple Schezuan Rice ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 180 cookbooks
This recipe has been viewed 191530 times
Triple schezuan rice, combines hakka noodles, fried rice, crisp noodles and a spicy vegetable gravy in a single-layered dish! one definitely doesn’t need to have anything else along with this… you will be full up to the brim.
- Heat the oil in a wok or broad non-stick pan, till it smokes, add the celery and garlic and sauté on a high flame for a few seconds.
- Add the spring onions, cabbage and carrots and sauté on a high flame for 1 to 2 minutes.
- Add the schezuan sauce, mix well and cook on a medium flame for 1 minute.
- Add the rice, noodles and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a wok or a broad non-stick pan, till it smokes, add the ginger, garlic and sauté on a high flame for a few seconds.
- Add the cabbage, and spring onions and sauté on a high flame for 1 to 2 minutes.
- Add the schezuan sauce, tomato ketchup and soy sauce, mix well and cook on a medium flame for 1 minutes.
- Add the cornflour-water mixture, salt, sugar and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
- Warm the rice and noodles and gravy.
- Take a serving plate and put the rice and noodles at the bottom, top it with the gravy and finally sprinkle the fried noodles.
- Serve immediately garnished with spring onion greens.
Nutrient values (Abbrv) per serving
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