Healthy Chinese Bowl🍲
We all love to eat Chinese food but we prefer a healthier version as you cannot eat it often. This recipe is my favourite and I eat it several times a month. In this recipe i have used multigrain store bought noodles and broccoli.
NOTES-
Do not over boil your noodles. They tend to break easily to while stirring them be careful.
You can use any noodle even the regular maida one.
You can replace broccoli with cauliflower and use the same process.
Be careful while adding hing because when added more it tends to overpower other flavours.
You can adjust the amount of veggies according to your choice.
Do not leave broccoli in hot water for a long time as it will lose its crunchiness.
Tasting at every step is important so as to maintain the flavours.
INGREDIENTS-
Servings - For 2 people
For noodles-
Multigrain noodles - 1 packet (I used Inchi brand multigrain noodles)
Cabbage - 1/4 cup thinly sliced
Carrots - 1 small sized thinly sliced
Capsicum - medium thinly sliced
Onions - 1 medium sliced
Soya sauce - 1 tsp
Red chilly sauce - 1 tbsp
Green chilly sauce - 1 tsp
Tomato ketchup - 1 tbsp
Asafoetida - 1 pinch (optional)
Vegetable oil - 2 tbsp
Garlic - 1 tbsp finely chopped
Ginger - 1/2 tsp finely chopped
Salt to taste
Black pepper to taste
For broccoli-
Broccoli - 1/2 brocolli florets
Coating -
Cornstarch - 1/2 tbsp
Semolina (sooji) - 1/2 tbsp
Wheat flour (atta) - 1/4 tbsp
Rice flour - 1/4 tbsp
Salt - 1/8 tsp
Red chilly powder - 1/8 tsp
Black pepper powder - 1/8 tsp
For the gravy-
Red chilly sauce - 1 tbsp
Dark soya sauce - 1 tbsp
Green chilly sauce - 1/2 tbsp
Tomato ketchup - 1 tbsp
Salt to taste
Garlic - 1 tbsp finely chopped
Ginger - 1 tsp finely chopped
Onion - 1 small finely chopped
Cornstarch slurry - 1/2 cup ( 2 tbsp cornflour and 1/2 cup water)
Water - 1 cup
PROCESS-
For the Broccoli manchurian-
Take broccoli florets and put it in hot water for 4-5 mins.
Now prepare your coating by mixing it together.
Take broccoli in a container and add the coating. Add water to it and mix everything well together.
Spread your broccoli florets in a baking tray.
Bake them for 15 mins at a preheated oven @ 190 degrees C.
Remove them in a bowl. They should look like this and they should be crispy.
For the gravy-
Take a chinese wok and add oil in that.
When the oil is hot add garlic, ginger and onions.
Saute them for a while until they are golden.
Add all the sauces, salt and pepper. Mix them well.
Now add water and stir it. Add the cornflour slurry and let it simmer at a high flame for 4-5 mins until the gravy is thick.
Now give it a taste and adjust the flavour by adding sauces and the salt.
If the gravy is a bit sour in taste you can add little tomato ketchup.
For the Noodles-
Boil 2-3 cups of water. Add a pinch of salt and 1 tsp oil.
Add the noodles and let them boil for 6-7 mins until soft.
After the noodles are boiled spread them on a plate.
Now take a chinese wok and pour oil from all sides.
Add hing , ginger and garlic. Fry them until garlic is golden.
Now add all your veggies and saute them for a while until the veggies are a little soft.
Now make a well in between as shown in the above image and turn your flame to a low heat. Now add your sauces in between and mix everything together.
Now add salt and pepper and mix well. Now add your boiled noodles.
Mix them slowly so that your noodles don't break.
Now give it a taste and adjust your salt and sauces.
For assembling the dish-
To assemble the dish place your noodles on one side of a bowl.
On the other side place baked broccoli florets.
Now pour the gravy on the broccoli. You can add the quantity according to your choice.
Indulge in this deliciousness without any guilt as it is baked and very little oil is used.♥️
