Ingredients
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VEG HAKKA FRIED RICE
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2 tbsp oil
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1/2 tspn garlic
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1/2 tspn ginger
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2 tbsp Spring onion leavesfinely chopped
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1 tspn Green chilli paste
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1 tspn soy sauce
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1/2 tspn vinegar
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3 tbsp carrotfinely chopped
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2 tbsp beansfinely chopped
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4 tbsp mushroomfinely chopped
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3 tbsp Baby cornfinely chopped
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200 gms Cooked rice
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few Spring onion leaves
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salt
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VEG ONE POT GRAVY - KOREAN STYLE
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3 tbsp oil
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1/2 tspn ginger
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3/4 tspn garlic
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3 split green chilli
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3 tbsp Spring onion
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1 cup carrot
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1 cup purple cabbage
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1/2 cup bok choy
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1/4 cup sprouted beans
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1 cup Baby corn
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1 cup Bell peppers
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1 cup Brocolli
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2 tspn Hoisin sauce
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2 tspn soy sauce
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1/2 tspn vinegar
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2 & 1/2 tspn corn starchdilute in water
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3 cups water
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1/2 cup Spring onion leaves
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Spring onion leaves
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salt
Directions
Introduction
Indo-Chinese recipes are so flavorful that even kids enjoy finishing a full meal.
My daughter and my husband absolutely love Indo-Chinese cuisine, making them my best companions whenever I prepare these dishes. I enjoy it just as much. Most of the time, it is either an Indo-Chinese or a Continental meal that I prepare at home.
Today, I am going to share this simple, nutritious, and delicious recipe with you. It can be prepared in less than 40 minutes. Hakka fried rice is also a great way to use leftover rice or rice that has been cooked earlier and completely cooled.
This meal consists of two separate dishes—Hakka fried rice and a vegetable gravy. You can enjoy them together as a complete meal or serve them individually. So, let’s get started.
Veg Hakka Fried Rice
In a wok, preferably an iron wok, heat some oil. Add finely chopped ginger and garlic, followed by finely chopped carrots, beans, mushrooms, and baby corn. You can also add any vegetables of your choice.
Sauté everything well over a high flame. Add finely chopped green chilli, soy sauce, vinegar, and salt as per your taste.
Now add the cooked and cooled rice. Toss everything quickly over a high flame so the vegetables remain slightly crunchy.
Garnish with freshly chopped spring onion greens.
Veg One-Pot Gravy – Korean-Inspired
Again, in a wide iron wok, heat some oil and add finely chopped ginger, garlic, and spring onions. Add slit green chilies.
This gravy is very versatile. You can use vegetables such as baby corn, button mushrooms, purple cabbage, bok choy, broccoli, bean sprouts, carrots, bell peppers, shiitake mushrooms, and even cauliflower stems. Chop them into medium-sized pieces and stir-fry them well over a high flame until they retain a slight crunch.
Add hoisin sauce, soy sauce, vinegar, and cornstarch mixed with water. Pour in the required amount of water, adjust the salt, and add a little black pepper powder.
Allow the gravy to come to a good bubbling boil before turning off the flame.
Finally, garnish with freshly chopped spring onion greens.
Tip
If you are cooking in an iron wok, transfer the food to a serving bowl immediately after cooking. Leaving it in the iron vessel for too long may cause the food to oxidise and slightly change its colour.
