Tomato Ginger Soup

This soup cooks without any oil and is ready in minutes.

Nutritional Value of Tomato paste and Ginger

- 1/2 cup canned tomato paste
- 3 cups water
- 1 tablespoon Ginger juice ( Squeeze, peeled and grated ginger to get the juice)
- Thin slices of peeled fresh ginger
- Salt as per taste
- Black pepper
- 2-3 pinches of red chili flakes

1. Mix water, tomato on low heat till the paste dissolves completely in water
2. Add all the other ingredients and bring to boil
3. Let simmer for 10 minutes
4. Serve hot

* you can vary the amount of paste and ginger juice as per your liking of tomato and ginger flavors.

Stir Fry

This fresh and instant Stir fry is healthy choice when you need something quick. You can add any vegetable of your choice and transform it to your own version. Some other vegetable you can add are: any colored pepper, sprouts, sugar snap peas etc.

- 1 tablespoon grated ginger

- 1 dried Red chili crushed

- 1 cup peeled and cut carrot (your favourite size)

- Broccoli florets

- 1 cup cabbage lightly chopped

- 1 cup zucchini cut (your favourite size)

- 1 small green bell pepper diced

- Soy sauce 1/2 cup

- Chili sauce 3 - 5 table sauce

- 1/2 cup hot water

- 3-4 tablespoon Olive

1. Heat wok, add oil, ginger and crushed red pepper

2. Add all the vegetables and saute on high heat for 5 minutes

3. Add soy sauce, chili sauce stir well

4. Add hot water cover and cook for 5 minutes

5. Serve hot with white rice

Sweet and Spicy Potatos

This Chinese dish is made from baked potatoes stirred with spicy and sweet sauce. Tastes great with any fried or Plain rice and Noodles.

Nutritional Value of Potatoes

-

- 2 Medium sized potatoes peeled and diced in 1/2 inch cubes

- 1/2 cup cashew nuts soaked in water for 30 minuets at least

- 3 cups boiling water

- 1 inch ginger grated

- 1 tablespoon white corm starch dissolved in water

- 3 strands of green onion chopped

- 3-5 tablespoon soy sauce

- 1-3 Teaspoon chili sauce

- 1/2 cup onion finely chopped

- 2- 3 teaspoon honey

- Olive oil

- Salt

- Pepper

- crushed red chili 1/2 teaspoon

-

1. Preheat oven to 450 degree

2. Add tablespoon of olive oil, salt and peeper to potatoes, mix well

3. Spread on baking tray and cook for 20-25 minutes turning every 7-8 minutes, remove from oven and keep aside

4. Heat 2-3 tablespoon olive oil, add ginger, crushed read chili, green onions and chopped onions

5. Saute for few minutes then add cashew

6. Add boiling water, soy sauce, chili sauce and honey to desired taste

7. Add starch and stir continuously

8. Lower heat and add potatoes, cook for 8-10 minutes while stirring

9. Serve hot

Garlic Peas

Nutrtion value of Peas

- Sugar snap peas 2 cups
- 5-6 large clove of fresh garlic mined
- Olive oil
- Salt
- Pepper

1. Heat oil, add garlic, let sauté
2. Add peas and on med-high heat sauté for 2-3 minutes
3. Add Salt and pepper.
4. Serve Hot as side dish

Spring Rolls

You can make filling of your choice of vegetables

- Spring roll sheets form any store , thaw for 30 minutes and separate each and stack, cover with damp cloth
- Spinach 1 cup chopped
- Carrot grated
- Cabbage shredded ½ cup
- Bean sprout half cut
- 1 teaspoon grated ginger
- 2 table spoon soy sauce
- Thin rice noodle ( 4 table spoon) (* pour boiling water in noodles and let cook for 2 minutes, drain and cut small with scissors)
- Oil for deep frying

1. In a pan put all the vegetables and sauté on high heat for 1 minute
2. Add soy suave and noodles and sauté for 1 minute
3. Remove from heat let cool
4. Take one sheet at time put 2-3 tablespoon filling and make a spring roll
5. Deep fry on medium high heat till golden brown
6. Serve with garlic chili sauce

Baby Corn Manchurian

Nutrition value of Baby Corn

- Baby corn 1 and 1/2 cups diced in 1 ‘ pieces
- Corn Flour almost half cup
- Corn starch 2 tablespoon
- Ginger 2 inch grate
- Salt
- Red chili powder 1 teaspoon
- Scallions chopped / red onion finely diced 1/3 cup
- Soy sauce
- Honey
- Olive oil
- Red bell pepper diced ¼ cup
- Carrots shredded

1. Mix corn pieces with corn flour, corn starch, salt , half ginger and read chili powder, add very little salt as the soy sauce will be added later
2. In case baby corn are too dry you can add little water
3. Deep fry these and keep aside on paper towel
4. When cool, separate them roughly
5. In a pan heat olive oil, add remaining ginger, scallions, red pepper and sauté
6. Add soy sauce and honey and stir
7. Add fried baby corn and cook for 1-2 minutes, serve hot

Schezwan Fried Rice

A good recipe to use left over rice. You can add vegetables of your choice.

- 2 cups cooked rice
- ½ cup Carrot diced
- Green peas
- Red bell pepper diced
- Green onions diced
- Green bell pepper diced
- Olive oil
- Soy sauce 1 tablespoon
- Schezwan sauce 2 table spoon
- Tomato ketchup 1 tablespoon
- 2 Eggs (optional)

1. Mix soy sauce, Schezwan sauce and ketchup together and keep aside
2. If using egg, crack open eggs in hot wok with some oil, scrabble and keep aside
3. Heat oil, add vegetables and stir in high neat for few minutes
4. Stir in cooked eggs and cooked rice, cook for few minutes
5. In a bowl mix rice with the sauce mix made in step 1 adding sauce mix as per desired seasoning
6. Serve hot

Cauliflower Manchurian

Nutrition value of Cauliflower

- Cauliflower Florets 2- cups
- Ginger and Garlic Paste 1 tablespoons
- Corn Flour 3-4 tablespoons
- Corn Starch 1-2 tablespoon
- Red Chili Powder
- Salt

1. Boil Cauliflower in Boiling water for 3-5 minutes, let cool
2. Mix Cauliflower with all the above ingredients, so that cauliflower if coated with the ingredients.
3. Deep fry in oil and keep aside.

Gravy


- Oil
- Ginger and Garlic Paste
- Red chili flakes
- Soy Sauce 2-4 tablespoon
- Spring onions chopped
- Water 2 cups
- Corn starch 1 tablespoon dissolved in water

1. Heat 2 tablespoon oil
2. Add garlic and ginger paste
3. Add spring onion and Red chili flakes, let sauté for 1-2 minutes
4. Add water and let boil
5. Once water starts boiling add starch and stir, the gravy starts thickening
6. Add soy sauce
7. Add fried Cauliflower and serve hot

** In case you need dry Manchurian, Heat oil add scallions, ginger garlic paste and chili flakes. Let sauté. Add soy sauce and honey and stir in fired Cauliflower, you can also add Red bell pepper to sauté.

** Also, it perfectly taste delicious even if you all together skip the Frying part of cauliflower florets, instead just boil florets in salted boiling water for 7-8 minutes, drain and add in gravy

Hakka Noodles

A quick and healthy recipe with all the stir fried vegetables

- Noodles pack Egg /wheat
- Olive oil
- Capsicum cut in wedges
- Cabbage cut finely
- Carrots wedges , Red bell pepper, scallion ( Optional ingredients)
- Red Chili Flakes
- Soy Sauce

1. cook noodles as per package instructions

2. Heat oil, add red chili flakes, and add capsicum and cabbage.

3. On high heat sauté for few minutes
4. Add noodles and sauté for few minutes
5. Add Soy sauce and stir well
6. Serve hot with Manchurian or alone

** For better texture you can sauté each vegetable separately and keep aside, sauté noodles in oil and then add vegetables and then soy sauce. But the above method is easier

** Toss noodles in some oil. Keep aside to cool, for better results cook noodles ahead of time, at least half an hour before you cook

** Add other vegetables if using

Vegetable Manchurian

- Cabbage finely chopped 1 cup
- Carrot grated 1 cup
- Ginger and Garlic Paste 1 tablespoons
- Corn Flour 3-4 tablespoons
- Plain Flour (Maida) 2-3 tablespoon
- Salt

1. Cook cabbage and carrot in microwave for 5 minutes.
2. Mix all the ingredients above with cooked cabbage and carrot, make small balls.
3. Mix 2 tablespoon starch, 2-3 table spoon corn flour, Red chili powder and water to make thin paste.
4. Dip Ball in the paste made in step 3
5. Deep fry in oil and keep aside.

Gravy

- Oil
- Ginger and Garlic Paste
- Red chili flakes
- Soy Sauce 2-4 tablespoon
- Spring onions chopped
- Water 2 cups
- Corn starch 1 tablespoon dissolved in water

1. Heat 2 tablespoons oil
2. Add garlic and ginger paste
3. Add spring onion and Red chili flakes, let sauté for 1-2 minutes
4. Add water and let boil
5. Once water starts boiling add starch and stir, the gravy starts thickening
6. Add soy sauce
7. Add fried Vegetable balls and serve hot

Chinese Vegetable Curry

This recipe is flavorful way to consume vegetables in almost raw form, as the vegetables are not cooked for long they don't loose their nutrients. Carrots are excellent source of Vitamin A, broccoli, pepper are good source of vitamin C. Peas are rich in vitamin K and magnesium.

Nutrition value of carrots, broccoli, peppers, green peas, soy suace

- Diced Carrot 1/2 cup
- Green peas (whole if available) ½ cup
- Broccoli few florets
- Green and Red Bell pepper diced ¼ cup each
- Scallions Chopped
- Bean Sprout ( Optional)
- Oil
- Red Chili Flakes
- Corn Starch 2 tablespoons dissolved in Water
- Soy Sauce
- Ginger paste

1. Heat oil, add chili flakes and ginger paste, sauté
2. Add scallions and vegetables and sauté on high heat for 2-3 minutes
3. Add 3 cups water, let water boil
4. When water boiling add starch and stir well
5. Add soy sauce