Indo chinese recipes are so relishing that even kids enjoy having a full meal.
My daughter and my husband love indo chinese cuisines thus making them my best ac-companions. I love it too. most of the time its either chinese recipes or continental that i prepare as a meal in my home. Today i am going to share this interesting simple and nutritious recipe with you. This can be prepared in less than 40 mins. Hakka fried rice can be made with left over or already boiled and well cooled rice for this dish.
This dish has a gravy and fried rice both seperate. you can serve as one pot meal or separate as well. So lets start.
Veg Hakka fried rice:
In a wok, preferably iron, heat oil. add fine chopped ginger and garlic. finely chopped carrots, beans, mushrooms and bay corns. basically you can add in more veggies of your choice. saute well on high flame. add green chilli, soy sauce, vinegar and salt as per taste. put the rice and toss quickly on high flame. garnish with chopped spring onion leaves.
Veg one pot gravy – Korean style:
Again in a wide iron wok, heat oil, finely chopped ginger garlic and spring onions. add slit green chilly. you can use a lot of vegetables for this. baby corn, Button mushrooms, purple cabbage, bok choy, brocolli, sprouted beans, carrot. And bell peppers, shitake mushrooms, stems of cauliflower. etc. chop them to medium size and fry well in oil. once they attain crunchy consistency add Hoisin sauce, soya sauce, vinegar and corn starch diluted in water. add water. adjust the salt as per your taste. some black pepper powder. once they give a good bubbling boil, turn of the gas and garnish with spring onion leaves.
Always Transfer to serving bowl immediatly once you have finished cooking on iron vessel. else the food will get oxidized and change its colour.