Chinese

hot n sour aubergine

| Rekha Vengalil

hotnsour-aubergine Continue reading →

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Spicy chicken and bell pepper stir-fry

| Rekha Vengalil

You need- 

  • Chicken breast – 500 grams, cut into thin strips
  • Bell peppers – 2 small (I used red and yellow), Cut lengthwise
  • Green chili – 2, minced
  • Garlic – 2 cloves, minced
  • Onion – 1 small, thinly sliced
  • Ginger – minced, 1 teaspoon
  • Dark soy sauce – 1.5 tablespoons
  • Rice wine vinegar – 2 teaspoons
  • Sesame oil – 1 tablespoon or as required
  • Sambal chili paste – 2 teaspoons

How to –

In heat oil in wok and fry the chicken strips till slightly browned. Remove and set aside.

Into the same wok, add more oil if need. Add the garlic, ginger and chilies and saute for a minute. Add the onion and cook till translucent.

Add the Chili paste and cook till the raw smell is gone. Tip chicken, soy sauce, vinegar and toss everything well till combined and stir fry for 3 minutes.

Add the bell peppers and stir fry for further 2 minutes or till just done. Do not over cook the peppers. keep them crispy.


Check for seasoning and add salt if required since soy sauce is salty.

Turn off the heat garnish with some fresh coriander leaves and serve hot with boiled or fried rice.

Spicy vegetable noodles

| Rekha Vengalil


You need –
  • Instant noodles – 3 nests
  • Carrot – thinly sliced 1 cup
  • Baby corn – 3, quartered

  • snow peas– thinly sliced 1 cup
  • Mushroom – sliced 1 cup
  • Broccoli – cut into little florets 1 cup
  • Egg – 2, scrambled (optional)
  • Onion – 1 medium, thinly sliced
  • Garlic – 1 clove minced
  • Chili – 1, thinly sliced
  • Light soy sauce – 1 tablespoon
  • Chili sauce – 2 tablespoon
  • Rice wine vinegar – 1 teaspoon
  • Sesame Oil – 1 tablespoon
  • Spring onions – to garnish
  • Salt and pepper – as per taste

How to –

Boil the noodles as per the instructions on the packet, drain and set aside.

Heat oil in a wok. Add the onion, chili and garlic and saute till the onions are soft. Add the veggies and stir fry till the veggies have cooked through but still crunchy. Add in the soy, chili sauce and Rice wine. 


Increase the heat and add the noodles and egg. Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.

Turn off the heat. Garnish with spring onions and serve.


Mushroom fried rice

| Rekha Vengalil


You need –
  • Cold steamed rice – 2 cups
  • Peanut oil – 2 tablespoons
  • Onion – 1, finely chopped
  • Red chili – 1 sliced
  • Mushrooms – 200 grams, thinly sliced
  • Grated Ginger – 1 teaspoon
  • Grated garlic – 1 teaspoon
  • Eggs – 2 beaten
  • Salt – to taste
  • Pepper – to taste
  • Light soy sauce – 2 teaspoon
  • Rice wine vinegar – 1 teaspoon
  • Coriander leaves – ½ cup
  • Red chilies – 2 for garnishing (optional)
How to – 
  • Heat oil in a wok. Fry the onion, chilies, ginger and garlic until soft.
  •  Add the mushrooms, and fry until cooked. Fry for a minute or two.
  • Add the rice, soy sauce, rice vinegar and toss thoroughly until the rice is coated with the mixture and heated through.
  • Push the rice to the side of the wok making a well in the middle, now add the beaten eggs, season with salt and pepper.
  • Stir until the eggs start to set and mix well with the rice on high heat until the eggs are cooked.
  • Turn off the heat. Garnish with coriander leaves and chili.