How to make Chinese Sizzler -

Chinese style sizzler with noodles, mushrooms and tofu.

Sanjeev Kapoor

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. You can also find more Main Course Vegetarian recipes like Mushroom Butter Masala Podalanga Masala Kesari Aloo Chole Chana Dal

Chinese Sizzler

Chinese Sizzler Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.