Chinese Chopsuey Recipe | Indo Chinese Cuisine | The Bombay Chef – Varun Inamdar

Chinese Chopsuey Recipe | Indo Chinese Cuisine | The Bombay Chef – Varun Inamdar

Ingredients For the sauce 1/2 cabbage thinly sliced 1 small carrot thinly sliced 1 medium sliced onion 1 medium green capsicum 6 tbsp schezwan sauce 3 cups water 3 tbsp cornflour Salt to taste MSG to taste (optional) 1 tbsp oil For fried noodles 1 packet veg hakka noodles Water as required

Salt to taste 4 tbsp Oil Spring onions finely chopped to garnish Method

– In a saucepan boil some water and add salt and noodles.

– Once done, strain off the water and put some oil in it.

– In a wok add oil, when the oil heats up add the noodles and pan fry them on all the sides.

– Keep adding some oil and stir it continuously.

– When done place into a bowl.

– In a wok add oil, cabbage, carrots, onions, capsicum and toss them now add some water – Add the schezwan sauce and salt -Make a slury with cornflour and water and add it into the chopsuey – Add the chopsuey into the bowl and garnish with spring onions.

Chinese Chopsuey is ready to be served Subscribe & Stay Tuned http://www.youtube.com/rajshrifood Visit our Website: http://rajshrifood.com/