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Chinese Chopsuey In A Jiffy



Chinese Chopsuey In A Jiffy
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
 
A delicious mix of tangy chopsuey sauce made with various vegetables sauted in oil and poured over cooked noodles.
Ingredients
  • 1 small sized green capsicum
  • 1 small sized yellow capsicum
  • 1 small sized red capsicum
  • 1 small sized onion
  • 1 small sized carrot
  • 2 small szied baby corn
  • ½ cup tofu (bean curd/ soya paneer) or paneer (cottage cheese) (optional)
  • 1 cup cooked noodles
  • 3 tbsp soy sauce
  • 3 tbsp vinegar
  • 3 tbsp olive oil or oil
  • 2 tsp cornflour or plain flour (maida)
  • FOR THE PASTE:
  • 4 red chillies
  • ¼ " piece of ginger (adrak)
  • salt to taste
  • 1 tsp sugar
  • 1 small clove of garlic (lehsun)
Instructions
  1. Procedure for the sauce:
  2. Blend all the ingredients to a smooth paste in a mixer adding little water.
  3. Strain and keep aside.
  4. In a cup add cornflour with very little water and mix thoroughly.
  5. Mix the cornflour paste to the grinded and strained paste.
  6. For the chopsuey:
  7. Chop all the vegetables in desired shapes(preferably big sized pieces).
  8. In a non stick pan, heat the oil. add the chopped vegetables and tofu.
  9. Saute for 2-3 minutes on a high flame. do take care that the vegetables remain crisp as this is the secret for a mouthwatering chopsuey.
  10. Now add the paste, soya sauce and vinegar and stir immediately to avoid lumps.
  11. Bring to a boil on a high flame. turn off and remove from heat.
  12. To serve:
  13. In a plate spread out the cooked noodles.
  14. Pour the hot chopsuey sauce over the noodles and simply enjoy your chinese chopsuey.



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