How to make Triple Schezuan Rice (Indo-Chinese Style)

Preparation time: 20 mins

Cooking time: 15 mins

Serves:4 people

Ingredients
For The Rice

3 tbsp oil
1 tsp finely chopped celery
1 tbsp finely chopped garlic (lehsun)
1/3 cup chopped spring onions with the greens
1/3 cup shredded cabbage
1/4 cup thinly sliced carrots
1/4 cup thinly sliced french beans(green beans)
1/3 cup thinly sliced green/red/yellow capsicum(green/red/yellow bell pepper)
1/3 cup schezuan sauce
3 cups cooked rice (chawal)
1 cup boiled noodles , roughly chopped
a pinch of freshly ground black pepper
1 tbsp of water
salt to taste

For The Gravy
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 tbsp schezuan sauce
1 tbsp finely chopped spring onions with the greens
1/4 cup shredded cabbage
1 tsp soy sauce
1 tsp tomato ketchup
1 tbsp of water
a pinch of freshly ground white pepper powder
a pinch of sugar
salt to taste
1 1/2 tbsp cornflour dissolved in
1 cup of water

For Serving
2 cups fried noodles
Method
For the rice

1.Heat the oil in a wok or kadhai till it smokes, add the celery and saute on a high flame for a few seconds.

2.Add the garlic and spring onions white, capsicum, french beans and carrots and saute on a high flame for 2 more minutes.

3.Add the schezuan sauce, rice, noodles and salt, toss well and saute on a high flame for another minute.Switch off the gas.

4. Add the cabbage, spring onion greens and black pepper powder and mix it well while the gas is still off . Keep it aside.

For the gravy

1.Heat the oil in a wok or kadhai till it smokes, add the garlic, ginger and saute on a high flame for a few seconds.

2.Add the schezuan sauce, spring onions white  and cabbage and saute on a high flame for another minute.

3.Add 1½ cups of water, soy sauce, tomato sauce, white pepper, sugar, salt and cornflour paste, mix well and simmer for another 4 minutes on high flame till it thickens. Keep aside.

How to serve

1.Warm the rice and place equal portions on 4 plates or deep-dishes and make small depressions in the centre.

2.Pour equal quantities of hot gravy in the centre of each plate, spread ½ cup of fried noodles over the gravy and serve immediately with chilli sauce, soy sauce and chillies in vinegar(optional).

Tips:

Recipe for schezuan sauce

12 to 15 whole dry kashmiri red chillies, soaked in warm water
2 tbsp chopped garlic
2 tsp sugar
2 tbsp sesame oil or any oil
1 tsp salt


Method

1.Drain out all the water from the chillies and discard it.

2.Grind all ingredients except the oil in a blender to a fine paste. Keep aside.

3.Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.

4.Use as a dipping sauce or a sauce for other gravies

5. Select bright red chillies for a rich flavoured sauce such as the kashmiri chillies.

6.We can also add the cornflour paste in the schezuan sauce recipe above. But the above recipe allows the sauce to be stored in the refrigerator for 2 weeks.

7.We can also add orange-red color to the rice and gravy but the kashmiri chillies itself give a nice color.

8. Soak the chillies for atleast 1 hr in warm water so that it can form a smooth paste.

9. Always add the cabbage and spring onions green at the last after switching off the gas because it gives that crunchy taste and cooks inside the seam of the dish so no need to cook them.

10.For fried noodles, first boil the noodles till its 75%cooked and then drain the water. Spread the noodles on a sheet of cloth and let it dry for 1 hr or for quick drying place it below a fan. Then take the same pan or wok in which you are going to cook rice. Take some oil and heat it and then put the boiled noodles.Keep on stirring in between and fry on medium flame. This way you dont have to deep fry them. Then once fried remove the noodles and make rice in the same vessel. You can also use these fried noodles for manchow soup.

11. In terms of pre preparation, the fried noodles can be prepared in advance and stored in an airtight container for 2 weeks and also the schezuan sauce.

Enjoy your meal

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1 Comment

  1. Emile Huor said,

    April 20, 2013 at 9:40 pm

    The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”.”

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