Chinese vegetable Recipe in restaurant style -

Chinese vegetable Recipe in restaurant style -
Chinese vegetable Recipe in restaurant style -

Chinese vegetable in restaurant style


  1. The barb
  2. Carrots medium size
  3. Pepe medium size 1 (curved like a carrot)
  4. Cabbage is one fourth
  5. Mushrooms
  6. Capsicum
  7. Corn flower 2 tablespoons should be dissolved in
  8. 1/2 cup of water
  9. According to Chinese taste
  10. Chicken or prawns
  11. Ginger and garlic paste 1 tablespoon
  12. Onion
  13. Slightly testing salt
  14. Slightly tomato sauce
  15. Like chicken stock or hot water quantity


  1. Cut the corpse vegetable Julian without onion / cut in a long way.
  2. Cut the onion into cubes.
  3. All vegetables except capsicum should be boiled separately.  When boiling, mix a little salt and corn flour to keep the color of the vegetables.  The color will be green.  (The color of the vegetable will be darker)
  4. Half boil the vegetables.
  5. Now fry ginger and garlic in oil in a pan till light golden.
  6. When done, fry the chicken with a little salt.
  7. Now stir in the capsicum and onion for 1-2 minutes and stir well with all the vegetables for 4-5 minutes.
  8. Now cover the amount with chicken stock or hot water.  When the water is a little less or after 5-6 minutes open the lid and add corn flour mixed with water.
  9. Now remove the sugar, sauce and lemon juice.


1. It is better to boil the vegetables separately to keep the color right.

2.  Of course, add corn flour and salt while boiling.  It keeps the color of the vegetables just right.

3.  Do not boil with the lid on when cooking.

4.  The outside chicken stock is a little darker in color, so use a small amount, otherwise the vegetables will be a little darker.  Better a poor horse than no horse at all.

5.  You can add or remove any vegetable as you wish.

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