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May 24, 2008

American Chop Suey


For veg. stir fry:-

1 carrot
10-12 runner beans
1 tbsp. cabbage
1 tbsp. beansprouts (optional)
1 onion
1 potatosalt to taste
1 tbsp. oil or butter

For gravy:-

1 cup tomato puree
1 tbsp. cornflour
2 tsp. sugar
1/2 tsp. each ginger & garlic paste
1/2 tsp. red chilli powder or paste
1 tbsp. tomato saucesalt to tastefried noodles
1 tbsp. butter


For Gravy:-

Melt fat add all pastes and stir.
Add puree, bring to a boil.
Add 1 1/2 cups water, boil for 5 minutes.
Make paste of cornflour with 2-3 tbsp. of water.
Keep aside.
Add chilli, salt, sauce, sugar, stir.
Add cornflour paste, continuously stirring to avoid lumps.
Add 1/4 of noodles.
Boil for 2-3 minutes, keep aside.

For Veg.stirfry:

Cut vegetables into thin julienne strips.
Heat fat in a nonstick or heavy pan.
Add vegetables and stirfry on high till crisp.
Add salt, stir.
Just before serving, add to the boiling gravy.
Pour into serving dish, spread the fried noodles on top.
Serve piping hot.


For quick fried noodles, dry roast hakka or instant noodles till light.
Deep fry in hot oil till crisp.
Or blanch in boiling water till limp. Drain and towel dry.
Deep fry till crisp.

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