non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
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Tangy hot and sour soup with aromatic fried rice. A perfectly spiced, energy-giving meal that hits the spot!
A classic Indo-Chinese soup that perfectly balances spicy and tangy flavors. Packed with crunchy vegetables and thickened to a comforting consistency, this restaurant-style soup is a perfect start to any meal.
Serving size: 1.5 cups
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Serving size: 1.5 cups
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Tangy hot and sour soup with aromatic fried rice. A perfectly spiced, energy-giving meal that hits the spot!
This indo_chinese dish is perfect for lunch. With 452.78000000000003 calories and 9.059999999999999g of protein per serving, it's a low-phosphorus option for your meal plan.
In a small bowl, whisk together the cornstarch and 1/4 cup of water until no lumps remain. Set this slurry aside for later.
Heat the vegetable oil in a large pot or wok over medium-high heat. Once hot, add the finely chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 60-90 seconds until they become aromatic.
Add the finely chopped carrots and mushrooms to the pot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a bite.
Add the shredded cabbage and chopped capsicum. Continue to stir-fry for another 1-2 minutes until the cabbage wilts slightly.
Pour in the vegetable broth, light soy sauce, red chili sauce, and rice vinegar. Add the white pepper powder, salt, and sugar. Stir everything well to combine and bring the soup to a rolling boil.
Once boiling, reduce the heat to a simmer. Give the cornstarch slurry a quick stir to recombine it, then slowly pour it into the simmering soup while stirring continuously with your other hand. This prevents lumps from forming.
Continue to simmer the soup for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency and develops a glossy sheen. Taste and adjust the seasoning if necessary – add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness.
Turn off the heat. Garnish with fresh spring onion greens and serve immediately while hot.
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.