The SVI Cooking for beginners has taken a break over the later summer months but will be back by popular demand sometime in late Autumn. In the meantime the sixth/seventh helping of our informative Indian cookery class was an Indo-Chinese dish, because as you know what they say variety is the spice of life. Our resident chefs Krupa and Kiran supplied their usual informative instructions as well as the participants’ pertinent questions which clarified some of the instructions. If you fancy creating your own variation of the dish please find ingredients below and a step by step video to follow:
Ingredients for Stir fry Vegetables (Indo Chinese)
2 tablespoon oil
3 Spring onions
1 green chilli
1 red onion
1 red pepper sliced
1 yellow pepper sliced
1 green pepper sliced
1 bowl mushrooms sliced
1 bowl Broccoli
1 bowl baby corn
1 spoon Soya Sauce
1 teaspoon Sweet chilli Sauce
1 teaspoon garlic crushed
1 teaspoon ginger crushed
1 vegetable stock.
1 tablespoon corn starch
chopped green onions and sesame seeds for garnish optional
Ingredients for Stir Fry Rice Noodles (Indo Chinese )
Rice noodles
2 tablespoon oil
3 Spring onions
1 green chilli
1 teaspoon salt
1 teaspoon garlic crushed
1 teaspoon ginger crushed
1 vegetable stock.
chopped green onions for garnish optional
