How to make Chinese Sizzler -
Chinese style sizzler with noodles, mushrooms and tofu.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Noodles (नूडल्ज़ ), Beancurd
Cuisine : Fusion
Course : Main Course Vegetarian
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For more recipes related to Chinese Sizzler checkout Chilli Lemon Stewed Vegetables With Noodles, Noodles With Stir Fried Vegetables, Veg Chowmein. You can also find more Main Course Vegetarian recipes like Soya Cashew Chilli BABY METHI BHAJI- SK Khazana Jackfruit Seeds Sabzi - SK Khazana Aloo Gobhi
Chinese Sizzler Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chinese Sizzler Recipe
Noodles boiled 50 grams
Beancurd 4 tablespoons
Spring onions 6-8
Garlic cloves 5-6
Salt to taste
Soy sauce 1 teaspoon
Black pepper powder to taste
Ginger 1 inch piece
Onion 1 medium
Babycorns halved 5-6
Beancurd (tofu) 50 grams
Mushrooms halved 6-8
Broccoli 6-8 florets
Crushed red chillies 1/2 teaspoon
Cornflour/ corn starch 1 teaspoon
Honey 2 teaspoons
Vinegar 1 teaspoon
Cabbage leaves 3-4
Red capsicum cut into small pieces 1/2 medium
Method
Step 1
Heat the sizzler plate. Heat 1 tbsp in a non stick pan. Slice 2-3 spring onions and 5-6 garlic cloves and add to the pan and sauté. Add noodles, salt, ½ tsp soy sauce, 2-3 tbsps water, a pinch of black pepper powder and mix. Transfer into a bowl and keep hot. Heat sufficient oil in a deep pan. Put ginger, 4-5 spring onions, onion in a chopper and crush. Heat 3 tbsps oil in the non stick pan, add the crushed mixture and sauté
Step 2
Add babycorns to the hot oil and deep fry for 2-3 minutes. Add mushrooms and continue to deep fry till lightly coloured. Drain and add to the pan with spring onion mixture. Add salt, ½ tsp pepper powder and mix well and transfer into a bowl. Cut the beancurd into 2 big pieces, add the oil remaining in the pan and fry, turning sides, till golden on all sides. Drain and place on a plate. Add broccoli florets to the same pan, add ½ cup water, salt, crushed red chillies and cook.
Step 3
Mix cornstarch in 2 tbsps water. Add ½ tsp soy sauce to the pan and mix. Add cornstarch water and mix. Add honey and vinegar and mix well. Switch off the heat. Place the hot sizzler plate on the wooden base. Line the iron plate with cabbage leaves. Spread noodles in the centre, put the deep fried vegetables on one side of the noodles and place the beancurd over them. Put the broccoli florets on other side of the noodles. In the sauce remaining in the pan, add red capsicum and mix well. Put them over the beancurd pieces and serve immediately.
Nutrition Info
Calories : 645.57 Kcal
Carbohydrates : 53.02 gm
Protein : 8.22 gm
Fat : 44.17 gm
Other : 2.93
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
