Chinese Rice Topped with Creamy Vegetables ( Chinese Cooking )
by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 30608 times
Steamed chinese rice tastes delicious when served along with a creamy vegetable sauce made of assorted veggies cooked in a milk and corn flour mixture. Keep the sauces and rice separate and pour the hot sauce on a serving of steaming hot rice just before eating. If you’re in the mood for a one-dish dinner, this is ideal. A sumptuous meal that you will relish till the last bite!
- Heat the oil in a wok or kadhai on a high flame till it smokes.
- Add the cauliflower, baby corn, capsicum, carrots, spring onions, cucumber and sauté on a high flame for 2 minutes.
- Combine the milk, cornflour and ½ cup of water in a bowl and mix well.
- Add to the vegetables, mix well and cook on a high flame for a minute (if the mixture is too thick, add a little more water).
- Add the sugar and salt and cook on a high flame for another few minutes, while stirring continuously.
- Place the rice in a serving dish, top with the creamy vegetables and serve immediately.
Nutrient values per serving
|Vitamin A||590.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||18.9 mg|
|Folic Acid||15.4 mcg|
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