Soy Manchurian

Indo -chinese food has seen the fastest evolution in the last few decades, here. What exactly is Indo – chinese ?? Simply put, Indianized chinese food. When i say Indianized, it denotes spicier and more adapted to the Indian palate of sauteed and fried, rather than steamed or continental. 😀

Indo -chinese cuisine have said to be born by a small Chinese community in Kolkata, India. Kolkata boasts of the only Chinatown in India. Click here for more information.

pic source : Google

pic source : Google

Indo – chinese food has become an integral part of the Indian food scene.

Presenting here today is Soy Manchurian, with a general splash of colorful bell peppers and rich in protein, soy nuggets.

Here’s what i did……………

INGREDIENTS

1 cup – soy nuggets

1 cup – mix of bell peppers, chopped in squares

1 nos – green chili

1 nos – large onion, chopped in squares

2 pods – finely chopped garlic

2 tsp – soy sauce

1 tsp – green chili sauce

1 tsp – vinegar

2 tsp – vegetable oil

pinch of ajinomoto (MSG) to taste

pinch of salt

METHOD

Soak the soy nuggets for an hour. Pressure cook them with some salt to 1 whistle. Drain and keep aside.

Heat oil in a wok, temper with garlic. Add the onions and stir fry on high flame for a min. Add the bell peppers and fry for another min. Squeeze the water of say nuggets lightly and add to the vegetables. Season with ajinomoto, salt, vinegar, green chili and soy sauce.

Stir fry for another min and a half. Take it off fire.

Serve hot with noodles or fried rice with some extra sauces by the side.

Happy cooking !! 🙂

Cheers !! 😉

 

 

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