Mushroom Manchurian

Ingredients

200gm fresh mushrooms
2tsp ginger garlic paste
11/2 tsp soy sauce
1 pinch ajinomotto
1 tsp vinegar
2 tsp red chili
1/2 tsp white pepper powder
2tsp corn flour
one egg
2 tsp chopped green chili
Oil for frying
2 tsp chopped garlic
Salt according to taste
Coriander leaves and onion for garnish



Preparation-

Soak mushroom with soy sauce, saly , chili powder, pepper powder,ajimotto, vinegar ,ginger and garlic paste Beat egg properly, add salt and chili and corn flour in it mix it well Then, mix marinated mushroom with egg mix it well till mushroom are well coated Heat the oil and deep the mushroom in it Take another pan and heat oil then put green chili, chopped garlic Add fried mushroom in it mix it properly Cook it properly for 1-2 minute Garnish with coriander leaves and onion

Seven Happiness soup

* 4 cups chicken stock
* 1 slice garlic
* 1/2 cup Chinese cabbage
* 1/3 cup tofu
* 1/3 cup of bamboo shoots
* 1/3 cup water chestnuts
* 1/3 cup carrots, sliced
* 1/3 cup mushroom, thinly sliced





Preparation

* Combine stock, ginger and garlic
* Simmer for 15 minutes
* Remove garlic and ginger
* Add remaining ingredients to flavoured stock
* Simmer gently for 20 minutes
* Serve hot

Serve 4-5 people

Vegetables and Pork Over Chinese Noodles

The sweet-and-spicy sauce flavors of this typical chinese delicacy
accentuates the vegetables and noodles taste too. And thus
understandably it is likeable.

Ingredients

1 tsp. cornstarch
3 tbsp. reduced-sodium soy sauce, divided
1/4 cup dry sherry
8 ounce(s) pork, stripped into thin slices
1/4 cup reduced-sodium chicken broth
1/4 cup hoisin sauce
1 tsp. brown sugar
1 pound(s) Chinese wheat noodles (wide lo mein noodles) or linguine
2 tsp. canola oil
3 clove(s) garlic, minced
2 tsp. finely chopped fresh ginger
1/4 tsp. crushed red pepper
1/4 cup water
2 carrots, peeled, cut in half lengthwise and thinly sliced
3 scallions, trimmed and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into thin strips
6 ounces snow peas, tough strings and ends removed




Way to make-

Combine cornstarch, 1 1/2 tablespoons soy sauce, and 1 teaspoon of the
sherry in a medium bowl. Add pork and toss to coat. Cover and
refrigerate for 15 minutes.Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1 1/2 tablespoons soy sauce, and remaining 1/4 cup sherry in a small bowl.Set aside.

Cook noodles in a large pot of boiling, salted water for 5 to 6 minutes, or until just tender or as label directs. Drain and refresh under cold water.

Heat 1 teaspoon oil, add pork and stir-fry for 2 minutes. Remove the
pork from the pan and set aside. Add the remaining 1 teaspoon oil,
garlic, ginger, and red-pepper flakes. Stir-fry for 45 seconds. Add
water, carrots, and scallions and cook, stirring, for 2 minutes. Add
yellow pepper and cook, stirring, for 1 minute.

Add the reserved broth mixture and snow peas and cook, stirring, for 2
minutes. Return the pork and reserved noodles to the pan and toss to
coat with the sauce. Cook for 1 minute, or until heated through.

Serve fresh immediately.