About:

This is a fusion indo-chinese recipe.I have used both rice and noodles  sauted with vegetables and homemade schezwan sauce..

This serves great for lunch/dinner.

Serves-3-4
Preparation time-30 minutes
Cooking time-15 minutes

Ingredients:

• Cooked Rice-2 cups (Used brown rice)
• Boiled Noodles-1 cup
• Thinly sliced carrots-1
• Chopped spring onion white-1/2 cup
• Chopped spring onion greens-1/4 cup
• Shredded cabbage-1/2 cup
• Schezwan sauce-1/4 cup
• Minced garlic-2tsp
• Minced ginger-1tsp
• Soy sauce-2tsp
• Vinegar-1tbsp
• Salt- to taste
• Oil-1tbsp

For garnish :

• Spring onion greens

Procedure:

• Heat the oil in a wok or a broad saucepan, till it smokes add in ginger, garlic and saute for few seconds.
• Add the spring onions, cabbage and carrots and saute on high flame for 2-3 minutes.
• Add in the schezwan sauce, mix well and cook on a medium flame for 1-2 minutes.
• Add the rice, noodles and salt, soy sauce, vinegar mix well and cook on a medium flame for 2-3minutes/until heated through.
• Once heated through turn off the flame and garnish with green onions.

Schezwan sauce:

Serve this with:

Soya Chunks Manchurian

Baby corn Manchurian

Note:

• I used red rice- white rice/brown rice or any rice can be used alternatively.
• Cooking Brown rice– Rinse and soak rice for 20-30 minutes. After soaking drain. Boil water in a large pot add in soaked and drained rice and cook until soft and fluffy. Drain and cool completely.