Wednesday, August 14, 2013

Food: chinese vegetables


This is one of those dishes that can be paired with any other regional food courses. An interesting fact is that this recipe might be called Chinese but it is widely cooked in Bangladesh, almost in every home especially with rich delicacies! It is lightly spiced which makes it very healthy and comforting to eat. A wide variety of vegetables are used where green papaya and cauliflower are important ingredients. Did I mention that the master chef of this deliciousness is not me but my talented husband!

Ingredients,

1/2 cauliflower                                                        1 small green papaya                     2 large carrots
1/2 red capsicum/bell pepper                          1/2 green capsicum                        14/15 green beans
1 jalapeno                                                                  1/2 cup green peas                          10/12 spinach leaves
handful of broad beans/ snap peas              1 tomato                                               1/2 an onion
5 cloves garlic                                                         handful of cashews                        1 can vegetable broth  
2 tbsp soy sauce                                                     1 tsp white pepper                           black pepper for garnish
2 green chili                                                             2 tbsp corn flour/starch               1 tbsp vinegar
oil+salt+pinch of sugar

Cut all the vegetables into small equal sizes. Keep the cut papaya and the cauliflower aside apart from the rest of the vegetables. Cut the papaya in thin slices like you see in the images. This will make sure that it is cooked through. Heat oil in a flat pan. Toss in sliced garlic into the oil. After a few seconds toss in thinly sliced onion and green chili. Sauté for a minute and then add the soy sauce. Now add only the green papaya and sauté around. After that add the vegetable broth plus the vinegar and cover the pan. Keep it covered for about 5 mins just until the papaya is cooked yet crunchy. Then add the cauliflower and keep that in the covered pan for a few minutes. Immediately add the rest of the vegetables. Mix in the white pepper and the salt and cover and cook until vegetables are cooked yet crunchy. Dry roast the cashew while the vegetables are cooking last minute. You can choose to keep the nuts whole or split. Add the corn starch mixed in a cup of water and pour it into the vegetables along with the pinch of sugar. Taste and adjust seasoning. Sprinkle the roasted cashews and black pepper right before serving. Bon appétit! 


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