Veg fried rice

Ingredients
Brown rice- 3 cups cooked
Onion- 1 medium chopped
Ginger- 1tsp
Garlic- 1tsp
Carrots- 2 cut lengthwise
Snow peas- 1 cup
Edamame- 1/2 cup
Water chestnuts- 1 8oz can
Eggs- 2 scrambled(optional)
White mushrooms- 1 cup chopped

For seasoning
Soy sauce- 2tbsp lite, 1tbsp dark(if using long grain rice reduce to 1tbsp lite soy sauce)
Rice vinegar- 1tsp
Red chili flakes- 1tbsp
Toasted sesame oil- 1tbsp
Salt and pepper- as needed
Mix all the ingredients in a small bowl and leave aside for 10 minutes for the flavors to blend.

Method
In a large wok, heat 2tsp of peanut oil in high flame. Add onions, ginger and garlic.
Saute till the onions are soft. Add the veggies and sprinkle with salt and pepper. 
When the veggies are half cooked but still crunchy, add the rice and eggs.
Pour the seasoning on top of the rice and mix well.
Remove from heat and serve warm.

chicken stirfry

Ingredients
Chicken- 2 skinless boneless breast
Broccoli- 1 cup
Red pepper- 1 cup sliced lengthwise
Bamboo shoots- 1 8oz can
Carrot- 1
Scallion- 1 bunch sliced both green and white parts
Water chestnuts- 1 can


For the sauce
Chicken broth- 1 cup
Soy sauce- 2tbsp low sodium
Hoisin sauce- 2tbsp
Chili garlic paste- 1tsp
Corn flour- 1tbsp


Method

1. Cut the chicken into thin strips and marinate with 1tsp of rice vinegar,1 tsp of cornflour, salt and pepper.
2. In a small bowl, mix all the ingredients listed under sauce and set it aside.
3. In a wok, heat 1tbsp of peanut oil and saute the marinated chicken. When chicken is cooked, drain in a paper towel and set it aside.
4. In the remaining oil, flash fry the other vegetables. When the veggies are half cooked, add the chicken.Add the sauce to the pan and mix well.
5. Serve warm over brown rice.

Sugar snap peas

Ingredients
Sugar snap peas- 2 cups
Soy sauce- 1tbsp
Rice vinegar- 1 tsp
Red chili flakes- 1tsp
Toasted sesame oil- 1tsp
Salt and pepper as needed
Sesame seed- 1tsp to garnish


Method

1. In a small bowl, mix all the ingredients except sugar snap peas and sesame seed.
2. In a non stick pan, add 1tsp of cooking oil and heat in a high flame.
3. Add the sugar snap peas and saute for 3 minutes. Add the sauce mixture and mix well.
4. Cook for another 3 minutes and remove from heat.
5. The sugar snap peas must not be cooked through, it should be still crunchy.
6. Can be served as a side for Asian burgers.

Chicken Manchurian

Ingredients
Chicken breast - 4 skinless, boneless
Red pepper- 1 large diced
Green pepper- 1 large diced
Scallions- 1 bunch
Egg- 1 slightly beaten
Red chili powder- 1tsp
Corn flour- 1 tbsp
All purpose flour- 2tbsp
Chili sauce- 1 tbsp ( Sriracha sauce)
Light soy sauce- 2tbsp
Rice vinegar- 1tsp
Salt- as needed

Method

1. Cut the scallions into round slices. Reserve some green tops for garnish.
2. Cut chicken into cubes and marinate with flours, chili powder, egg, salt and pepper. 
3. In a pan, heat oil and fry the chicken pieces until crispy.
4. Remove and drain in a paper towel.
5. In a shallow pan, add 1tbsp of cooked oil and heat.
6. Add  white and some green parts of scallion and fry well.
7. Add sliced peppers and saute until soft.
8. Add soy sauce, vinegar, sriracha sauce and mix well.
9. Add the fried chicken pieces and toss well.
10. Garnish with reserved scallions.

Serve warm with fried rice or noodles.

Chicken fried rice

Chicken fried rice

Ingredients

Rice- 2 cups( cook with 1 tsp of oil)
Onion-1 small

(cut into small pcs, reserve the tops  for garnish)

Carrot- 2 (cut into strips)

Beans- 1/2 cup (cut lengthwise)

Green peas-1/4 cup
Egg - 1(scrambled with salt and pepper

Soy sauce-2tbsp

chili garlic sauce- 1tbsp

Salt and pepper as needed

Peanut oil-5tbsp

For Chicken

Chicken-1 cup( cut into thin strips)

Corn flour-1tbsp(optional)

Soy sauce-1tbsp

Oil-1/2tsp

Salt and pepper as needed

Marinate chicken in its ingredients for 30 minutes.

Method

1. In a large pan, heat peanut oil in high flame. 
2. Fry the chicken and drain in a paper towel. 
3. In the same pan, fry the vegetables until half cooked. If adding egg, move the veggies to the side of the pan and scramble the egg on one side of the pan and mix.
4. Add the chicken to the pan, pour the sauces and fry for few seconds.
5. Add the cooked rice and mix well. 
6. Sprinkle with g.onions,salt and pepper.

Taste the rice before adding salt, sometimes the sauces maybe enough.Shrimp can be substituted for chicken.

Tri color spaghetti with asian flair



Colorful Treat

Ingredients
Tricolor spaghetti - 8oz
Baby corn-5
Sugarsnap peas-10
Beans-1 cup chopped
Carrot-2 chop into matchsticks
Water chestnut-1cup
Broccoli- a small bunch seperated
White sesame seeds-1tsp
Soy sauce-2tbsp
Green chilli sauce-1tbsp
Sesame oil- 1tsp
Salt and white pepper as needed


For extra hot sauce
Sesame oil-2tsp
Canola oil-2tsp
Salt- a pinch
Chilli flakes-2tsp
Mix well in a small bowl.


Method

1. Dry roast sesame seeds until light brown.
2. Combine sauces,brown sugar and sesame seeds in a small bowl.
3. Cook spaghetti aldente in a pan of salted boiling water. Reserve 1/2 cup of pasta water and drain the rest.
4. Mix sesame oil to the spaghetti and set aside.
5. In a pan heat oil and stir fry the vegetables in high flame for 3 minutes. 
6. Pour the sauce mix, reserved pasta water to the stir fried vegetables 
7. Bring to a quick boil.
8. Add spaghetti to the pan.Toss till the sauce is well coated.

Serve it with extra hot sauce.