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Stir-fries ... quick and easy


MODERN home cooking faces a problem — the shortage of time. The solution? Stir-fry recipes. They are quick and easy to make besides being delicious and nutritious. All you do is prepare the ingredients in advance but cook just before serving time.

It is not necessary to stir-fry in a wok, but its use has certain advantages. The wok's large round open shape helps rapid cooking. Here are five recipes ... .

Stir fry rice vermicelli with beans (Four to six servings)

  • Ingredients:

    Oil 2 tbsps
    Sesame seeds 1 tbsp
    Sliced onions ½ cup
    Green chillies sliced 2
    String beans chopped one inch long ½ cup
    Carrot chopped one inch long ½ cup
    Crushed garlic ½ tsp
    Crushed ginger ½ tsp
    Soya sauce 2 tbsps
    Brown vinegar 2 tbsps
    Sugar 1 tsp
    Salt to taste
    Boiled rice vermicelli 2 cups
    Chopped coriander leaves ¼ cup

  • Method:

    Heat the oil in a wok. Add the sesame and roast. Add the onions and chillies. Sauté until soft and light brown. Add the beans and carrot. Sauté, mix and cover for three to five minutes to cook. Open the lid; add the garlic, ginger and salt. Mix and sauté until the vegetables are cooked but crisp. Add the sauce, vinegar and sugar. Mix. Add the vermicelli. Mix and stir-fry until the sauce coats everything. Sprinkle coriander and serve.

    * * *

    Orange pasta topped with stir-fried vegetables (Six servings)

  • Ingredients:

    For orange pasta:

    Ribbon pasta, cooked 2 cups
    Orange juice 1 cup
    Sugar 1 tsp
    Salt, pepper to taste
    Corn flour 1 tbsp
    Butter 1 tbsp

    For stir-fried vegetables:

    Butter 2 tbsps
    Sliced onions ¼ cup
    Mixture of chopped broccoli, carrot and green peas 2 cups
    Salt and pepper to taste
    Basil leaves ½ cup
    Dried Italian herbs (readymade) 1 tbsp

  • Method:

    Mix together the juice, sugar, salt, pepper, corn flour and butter in a pan. Heat and stir till thick. Mix the pasta and make hot, coated with sauce.


    Melt the butter in a wok. Sauté the onion until a little soft. Add the rest of the vegetables, salt and pepper. Sauté until cooked but crisp. Add the basil and Italian herbs and mix. Pour over the pasta and serve hot.

    * * *

    Stir-fried vegetable masala (Six servings)

  • Ingredients:

    Oil 2 tbsps
    Chopped baby corn 1 cup
    Chopped mushrooms 1 cup
    Diced capsicums 1 cup
    Paste of ginger and garlic 1 tsp
    Green chillies paste ½ tsp
    Tomato juice ¾ cup
    Gram flour (besan) 2 tbsp
    Salt to taste
    Turmeric power ½ tsp
    Red chilli powder 1 tsp
    Garam masala ¼ tsp
    Coriander and cumin seed powder 1 tbsp
    Chopped coriander leaves ¼ cup.

  • Method:

    Heat oil in a wok. Add a paste of the ginger, garlic and chillies. Stir until fragrant. Add all three vegetables and salt to taste. Stir-fry until cooked but crisp.

    In the tomato juice, mix the gram flour, turmeric, chilli-powder, masala, coriander and cumin seed powder. Add to the vegetables. Stir and mix until vegetables are coated with the juice. Allow the mixture to dry out. Garnish with coriander and serve.

    * * *

    Jeera rice with stir-fried bell pepper (Six servings)

  • Ingredients:

    Cooked basmati rice 3 cups
    Oil 3 tbsps
    Cumin seeds or shahjeem 1 tsp
    Salt to taste
    Yellow capsicum (bell pepper) sliced, 1
    Red capsicum (bell pepper) sliced, 1
    Sliced onion ¼ cup
    Baked beans in tomato sauce-tinned 1 cup
    Salt to taste
    Red chilli powder 1 tsp

  • Method:

    Heat two tablespoons of oil in a wok. Add the cumin and when brown, mix the rice and salt to taste. Serve in a platter.

    Heat a tablespoon of oil in a wok. Add the capsicum and onions. Stir-fry until cooked but crisp. Mix the beans in tomato sauce, salt and chilli powder. Make the mixture hot and pour over the rice. Serve hot.

    * * *

    Cauliflower and peas in black spices (Four to six servings)

  • Ingredients:

    Diced cauliflower 3 cups
    Boiled green peas 1 cup
    Oil 3 tbsps
    Cumin seeds 1 tsp
    Finely chopped green chillies 1tsp
    Salt to taste
    Chopped coriander leaves ¼ cup
    For black masala:
    Black salt powder 1 tsp
    Cumin seed powder 1 tsp
    Dry mango powder 1 tbsp
    Black pepper powder ¼ tsp
    Asafoetida ¼ tsp

  • Method:

    Heat a wok and when hot, add the oil with the cumin. When brown, add chillies. After a few seconds, add the cauliflower. Stir-fry. Add the salt and cover to cook. Cook until done but crisp. Mix the peas.

    Prepare a mixture of the black masala and sprinkle over the cauliflower and peas. Mix well. Sprinkle the coriander and serve with parathas.

    JYOTI NIKUNJ PAREKH

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