Ingredients:
Basmati Rice ? 1 cup (cook by boiling in water until 3/4 done. Drain off excess water and let cool. Now refrigerate overnight)
Dry red chillies ? 7-8 deseeded
Onions ? 2 medium chopped
Ginger ? 1 tbsp chopped
Garlic ? 1 tbsp chopped
Oil ? 4-5 tbsp
Tomato ketchup ? 4 tbsp
Soy sauce ? 1 tbsp
Rice vinegar/ white vinegar ? 4 tbsp
Beans ? 5-6 sliced finely
Carrot ? half sliced finely
Capsicum ? half sliced finely
Salt
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Preparation:
step 1
Szechwan sauce:
First boil the deseeded red chillies until they turn soft. Drain off excess water and grind it into a paste. Set this aside.
Heat a wok and pour in half of the measured oil. When hot enough add 1 chopped onion and sauté till it turns translucent. Now add the chopped garlic and ginger and continue sautéing. Add on the ground chilly paste, tomato ketchup, soy sauce, rice vinegar and salt and mix well. Remove from flame and set aside. Szechwan sauce is ready for use.
step 2
Now heat the remaining oil in a wok, add the second chopped onion and sauté till translucent. Toss in the sliced vegetables and continue sautéing for a min or two.
step 3
Finally add the refrigerated rice, 3 tbsp Szechwan sauce and salt and toss well until well combined and the rice turns a beautiful red.
Garnish with some chopped spring onions and serve hot.
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