Indian Chinese Vegetable Stir-Fry

Ingredients

In this Indian Chinese adaptation of Chop Suey, we incorporate Indian spices and flavors to create a unique fusion dish. The original Chop Suey typically uses soy sauce and oyster sauce for seasoning, while our Indian Chinese Vegetable Stir-Fry incorporates spices like cumin, coriander, turmeric, and red chili powder to add a distinct Indian twist. Additionally, we use a combination of vegetables commonly found in Indian cuisine, such as bell peppers, carrots, cabbage, and beans, to enhance the flavors and textures. We alse have the original recipe for Chop Suey, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon minced ginger 1 teaspoon minced ginger
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 cup (150g) green beans, cut into 1-inch pieces 1 cup (150g) green beans, cut into 1-inch pieces
• 2 teaspoons soy sauce 2 teaspoons soy sauce
• 1 teaspoon chili sauce 1 teaspoon chili sauce
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Freshly ground black pepper to taste Freshly ground black pepper to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add cumin seeds and let them sizzle for a few seconds until fragrant.
3. 3.
   Add minced garlic and ginger, and sauté for a minute until golden brown.
4. 4.
   Add sliced onion and cook until translucent.
5. 5.
   Add sliced bell peppers, julienned carrot, shredded cabbage, and green beans. Stir-fry for 3-4 minutes until the vegetables are slightly tender yet crisp.
6. 6.
   In a small bowl, mix together soy sauce, chili sauce, turmeric powder, coriander powder, red chili powder, salt, and black pepper.
7. 7.
   Pour the sauce mixture over the vegetables and toss well to coat evenly. Cook for an additional 2-3 minutes until the vegetables are cooked through.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Cumin seeds — Toast the cumin seeds in a dry skillet for a few minutes before using to enhance their aroma.
• Ginger and garlic — Use fresh ginger and garlic for the best flavor. Finely mince them or use a grater for easy incorporation into the dish.
• Bell peppers — Choose vibrant and firm bell peppers for a crunchy texture and vibrant color in the stir-fry.
• Cabbage — Shred the cabbage finely to ensure it cooks quickly and evenly.
• Green beans — Trim the ends of the green beans and cut them into 1-inch pieces for easy stir-frying.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• Customize the vegetable selection based on your preference and seasonal availability.
• Add a splash of vinegar or lemon juice for a tangy twist.
• Serve with a side of crispy noodles or fried rice for a complete meal.
• Experiment with different combinations of Indian spices to create your own unique flavor profile.

Serving advice

Serve the Indian Chinese Vegetable Stir-Fry hot as a main course dish. Pair it with steamed rice or noodles for a satisfying meal. Garnish with fresh cilantro leaves for added freshness and visual appeal.

Presentation advice

Present the Indian Chinese Vegetable Stir-Fry in a vibrant and colorful manner. Arrange the stir-fried vegetables on a serving platter, allowing the vibrant colors to shine through. Garnish with fresh cilantro leaves for an added touch of green.