How to make Almond Vegetables -
A medley of vegetables and almonds cooked the Chinese way.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Almonds (आलमंड/बादाम), Carrots (गाजर)
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Paneer Bhurji with Parantha - SK Khazana Karele ki Sabzi Colourful Vegetable Basket Mushroom curry
Almond Vegetables Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Almond Vegetables Recipe
Almonds blanched and peeled 15-20
Carrots cut into 1 inch diamonds 1 medium
French beans cut into 1 inch diamonds 4-6
Cauliflower separated into florets 1/4 medium
Button mushrooms quartered 6-8
Green capsicum cut into 1 inch diamonds 1 medium
Paneer (cottage cheese) cut into 1 inch diamonds 100 grams
Cornflour/ corn starch 2 tablespoons
Oil 2 tablespoons
Ginger finely chopped 1/2 inch piece
Garlic finely chopped 3-4 cloves
Vegetable stock 2 cups
Salt to taste
White pepper powder 1/4 teaspoon
MSG 1/4 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Chilli oil 1 tablespoon
Method
Step 1
Mix cornflour in quarter cup of water. Heat oil in a wok, add ginger, garlic and stir-fry half a minute. Add carrot, French beans, cauliflower and mushrooms and stir-fry two minutes.
Step 2
Add vegetable stock and bring it to a boil. Reduce heat and simmer for a couple of minutes. Add almonds, cottage cheese, capsicum, salt, white pepper powder and MSG.
Step 3
Stir in the cornflour mixture and cook on high heat for about two minutes or until the sauce thickens, stirring occasionally. Stir in coriander leaves, drizzle chilli oil on top and serve hot.
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