NGREDIENTS:
1 small green bell pepper(capsicum)
1 small yellow bell pepper
1 small red bell pepper
1 small onion
1 small carrot
2 small babycorn
1/2 cup tofu or paneer(optional)
1 cup cooked noodles
3 tbsp. soya sauce
3 tbsp. vinegar
3 tbsp. olive oil/refined oil
2 tsp. cornflour/maida
FOR THE PASTE:
4 red chillies
1/4 piece ginger
Salt to taste
1 tsp sugar
1 small garlic flake
For the sauce:
Blend all the ingredients to a smooth paste in a mixer adding little water.
Strain and keep aside.
In a cup add cornflour with very little water and mix thoroughly.
Mix the cornflour paste to the grinded and strained paste.
For the chopsuey:
Chop all the vegetables in desired shapes(preferably big sized pieces).
In a non stick pan, heat the oil. Add the chopped vegetables and tofu.
Saute for 2-3 minutes on a high flame. Do take care that the vegetables remain crisp as this is the secret for a mouthwatering chopsuey.
Now add the paste, soya sauce and vinegar and stir immediately to avoid lumps.
Bring to a boil on a high flame. Turn off and remove from heat.
To serve: In a plate spread out the cooked noodles. Pour the hot chopsuey sauce over the noodles and simply enjoy your chinese chopsuey.
To get chicken American chopsuey
You can use chicken instead of tofu and you should deep fry the cooked noodle until golden brown. and also for the sauce: Do not add soya sauce instead add a little of orange colouring to the sauce.
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