The Best Chinese Home Cooking Recipe!
Did you know that Chinese Food is the most popular foreign food in India? Many restaurants in India have a section of their menu dedicated to what they call Chinese Cuisine. That being said, Indian Chinese Cuisine is extremely popular with Indian Chinese restaurants popping up in China! Unbelievable but true! We Indians have invented such fantastic Chinese dishes which the Chinese have not even tasted. Yet these recipes are quintessential to every Indian Restaurant’s Chinese Cuisine Menu. And this stuff sells like crazy! I’ve eaten at a Chinese restaurant in China and I can confidently say that authentic Chinese food is very very different from Indo-Chinese food and there are a mind-boggling array of dishes which we Indians know very little about. And I’m leaving out all the weird stuff! Though probably not as wide and deep as Indian Cuisine, Chinese Cuisine also varies in flavor, texture, and color as you travel to different regions of the country. Truly fascinating!
Today’s recipe pays homage to Indo-Chinese cuisine! What you see in the picture is Veg Manchurian, a famous Indian Chinese dish with possibly over 1000 variations, Veg Hakka Noodles, India’s most popular Noodle Dish and Chicken with Chinese Greens, a recipe found in a few select Indo-Chinese restaurants and this dish has about 1000 variations too!
Click on this link to learn how to make Vegetarian Hakka Noodles. It’s really simple and super quick to make. This Chinese Food Recipe is quite authentic as I did learn it by keen observation of a Chinese Chef while he cooked! This simple Chinese recipe has so many variations in India, it will make your stomach churn. I’ve actually seen one version which has turmeric powder, red chilies and fried potato in it and the eater (for want of a better word) merrily relished it, called it Chow Mein and even offered me some. To each their own I guess.
To learn how to make Chicken with Chinese Greens, click here. This is an earlier recipe on my blog of Chicken with Carrots and Baby Spinach. Substitute the Carrots with Chinese Greens of your choice and leave out the spinach and voila! A truly authentic Indo-Chinese Chicken Recipe is ready! This detailed blog post teaches you all about wonderful Chinese Greens!
I will teach you how to make a jolly good Manchurian recipe! Manchurian was invented by a certain Mr. Eddie Wang in Mumbai at the CCI. You can read all about the legendary Mr. Wang and his creations right here.
- Cabbage - ½ Cup Chopped Fine
- Carrots - ½ Cup Chopped into Tiny Cubes
- Beans - ½ Cup Sliced into ¼th cm Pieces
- Cornflour - 4 Tablespoons
- Salt - To Taste
- White Pepper - ½ Teaspoon
- Sugar - ½ Teaspoon
- Garlic - 8 Cloves Minced
- Green Chilies - 2 Finely Sliced
- Ginger - ½" Piece Minced
- Spring Onions - ¼th Cup
- Green Capsicum - 1 Medium Sized Chopped into 1 cm Squarish Pieces
- Vegetable Stock - 1 Cup
- Dark Soy Sauce - 2 to 3 Tablespoons
- Cooking Oil - Enough for Deep Frying
- In a bowl, add the Cabbage, Carrots, and Beans and add a generous pinch of Salt and set aside for 5 minutes.
- After 5 minutes, gently squeeze the vegetables and remove the water which comes out them.
- Do not discard this precious vegetable juice as this can be added to the Manchurian gravy!
- Add a pinch pf White Pepper and mix it into the vegetables.
- Next, add 2 tablespoons of Cornflour and mix really well. The vegetables should keep releasing water which will help you form little balls with the vegetable mix.
- Make little balls of about 1" in diameter and deep fry them in oil till light golden brown. Keep the heat on medium-high heat.
- Remove most of the oil from the wok and leave just two tablespoons of oil in it,
- To this add the chopped Garlic, Ginger, and Green Chillies and sauté until fragrant.
- Add the Chopped Capsicum and sauté for a minute or so. Turn the heat up to high.
- Add ¾th Cup of the Vegetable Stock and the extracted vegetable juice.
- Add Salt as per your preference, add the remaining White Pepper and Sugar.
- Add Soy Sauce. Adjust the quantity as per your preference as store bought Soy Sauce differs in intensity and flavor from brand to brand.
- When the Capsicum is 75% cooked, make a slurry with the remaining cornflour and 3 Tablespoons of water or Vegetable Stock.
- Add this to the wok and stir continuously till gravy thickens.
- Turn off heat and add Spring Onions.
- Wait till some of the steam has been released and then add the fried vegetable balls.
- Stir well and serve hot. Enjoy with Hakka Noodles or Fried Rice!
I am sure that my version of Vegetarian Manchurian will do Mr. Eddie Wang proud!
If you love Indian-Chinese or Chinese-Indian food as much as what I do then you really to make these recipes. It’s a bit of an effort but it is so worth all the chopping and dicing!
I look forward to your comments and feedback and shall be ever so glad to reply to all the queries which you may have. Enjoy!