How to make Stir Fried Vegetables with Chilli and Basil -
Carrot, broccoli and tofu stir fried with basil and fresh red chillies.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Carrots (गाजर), Broccoli (ब्रोक्ली/ विलायती गोभी)
Cuisine : Chinese
Course : Snacks and Starters
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For more recipes related to Stir Fried Vegetables with Chilli and Basil checkout Vegetable Crudites With GreekYogurt Dip, Chinese Stir-Fried Vegetables, Carrot Cake And Cream Cheese Sandwich, Vegetable Brunoise Topped With Beetroot Jam . You can also find more Snacks and Starters recipes like Pav Bhaji Cheese Balls - SK Khazana Cinnamon Hazelnut Muffins Chocolate Chip Cookies Grilled Malai Prawns Wrap
Stir Fried Vegetables with Chilli and Basil Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stir Fried Vegetables with Chilli and Basil Recipe
Carrots cut into roundels 1 medium
Broccoli separated into florets 1 small
Spring onion bulbs 3
Fresh red chillies 2
Fresh basil leaves 15-20
Oil 2 tablespo
Beancurd (tofu) cut into triangles 400 grams
Light soy sauce 2 teaspoons
Salt to taste
Sugar 1 teaspoon
Bean sprouts 1/2 cup
fried basil leaves few for ga
Method
Step 1
Heat 2 tbsps oil in a non stick pan. Arrange tofu pieces in single layer and cook till undersides turn golden.
Step 2
Turn them over and cook till the other side is equally golden. Drain and set aside.
Step 3
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.
Step 4
Add ¼ cup water and mix well. Add soya sauce, salt, sugar, red chillies and mix. Add tofu and fresh basil leaves.
Step 5
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 Kcal
Carbohydrates : 96.4 gm
Protein : 58.1 gm
Fat : 55.5 gm
Other : Iron- 12.2
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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.
