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Main Ingredients | Carrots, Broccoli |
Cuisine | Chinese |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Stir Fried Vegetables with Chilli and Basil
- 1 medium Carrots cut into roundels
- 1 small Broccoli separated into florets
- 3 Spring onion bulbs
- 2 Fresh red chillies
- 15-20 Fresh basil leaves
- 2 tablespo Oil
- 400 grams Beancurd (tofu) cut into triangles
- 2 teaspoons Light soy sauce
- to taste Salt
- 1 teaspoon Sugar
- 1/2 cup Bean sprouts
- few for ga fried basil leaves
Method
- Heat 2 tbsps oil in a non stick pan. Arrange tofu pieces in single layer and cook till undersides turn golden.
- Turn them over and cook till the other side is equally golden. Drain and set aside.
- Slice spring onion bulbs and chop fresh red chillies diagonally. Heat 2 tsps oil in same pan, add spring onion bulbs, carrot, broccoli florets and sprinkle little water. Toss and cook for 1 minute.
- Add ¼ cup water and mix well. Add soya sauce, salt, sugar, red chillies and mix. Add tofu and fresh basil leaves.
- Mix well and cook for 3-4 minutes. Add bean sprouts and mix. Transfer into a serving bowl and garnish with fried basil leaves. Serve hot.
Nutrition Info
Calories | 1109 |
Carbohydrates | 96.4 |
Protein | 58.1 |
Fat | 55.5 |
Other Fiber | Iron- 12.2 |
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