SCHEZWAN FRIED RICE

Rice -- 1 cup
Salt -- 1/2 teaspoon
Oil -- 1 teaspoon


Oil -- 2 tablespoons
Garlic -- 1 teaspoon (chopped)
Celery -- 2 tablespoos ( chopped)
Vegetables -- 1 cup (like carrots, capsicum, cabbage)( finely sliced)
Bean sprouts -- 1/2 cup

Schezwan sauce -- 2 tablespoons (or to taste)
salt to taste


Wash and soak rice for 20 minutes. (I have used jeera rice here which is aromatic as well as medium grain.)
Bring water to boil and add salt and oil in it. Pour the rice in and cook until cooked but firm and each grain seperate.
Now drain it and run cold water and make sure no water is left in the rice.
Keep it aside.

Heat oil in a pan. Add garlic and brown it.Add celery, vegetables and saute for 2 to 3 minutes.

Now add the schezwan sauce and cook for one more minute.Add the rice, bean sprouts and salt and mix well.

Toss for a minute until all the ingredients are mixed nicely.

Serve hot.

VEGETABLE HONG KONG STYLE

Oil -- 2-3 tablespoons

Mixed vegetables -- 2 cups
(carrots, French beans, baby corn,) (choppped and parboiled)
Capsicum -- 1 (chopped )

Ginger -- 2 teaspoons (grated)
Garlic -- 1 teaspoon (finely chopped)
Red chillies -- 2-3 (broken)
Soya sauce -- 1 tablespoon
Vinegar -- 2 teaspoons
Red chilli sauce -- 2 teaspoons (to taste)
Vegetable stock / water -- 1 cup
Cornflour -- 2 tablesspoons (mixed in 1/4 cup water)
Sugar -- a pinch

Salt to taste
Pepper to taste
MSG -- 1 pinch (optional) (I don't use it!)


Heat the oil in a wok on a high flame. Add the vegetables, capsicum, ginger, garlic and dry red chillies (and MSG) and stir-fry over a high flame for 2 minutes.

Add the soya sauce, vinegar, chilli sauce, sugar, salt and pepper and mix well.

Now add the cornflour paste and stock and simmer for some time, till the sauce thickens.

Serve hot.