Give a makeover to your desi Chinese by learning handy chopping skills

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Here are some prepping fundas to elevate the look  and taste of your home-made Chinese:

Chopping

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Chopping Techniques Recipe:

Ingredients
  • Cooked noodles (2 cups)
  • Cabbage (1/4 head)
  • Carrot (1 whole medium sized)
  • French beans (10–12)
  • Bell peppers (red, green and yellow) (1)
  • Spring onion (2 whole)
  • Soy sauce (1/2 tbsp)
  • Vinegar (1/2 tbsp)
  • Salt as per taste
  • Pepper (1/3 tsp)
  • Sugar (a pinch)
  • Fortune Rice Bran Health Oil (2 tbsp)
Method
  • Technique in focus #1: Julienne carrot and bell peppers.
  • Cut and make a base so that the carrot does not slip. 
  • Rest the knife on the base and hold it firmly with your fingers.
  • Using a 45° angle cut thin slices.
  • Now stack and cut thin strips like match sticks.
  • Cut bell peppers from the sides and clean out the edges.
  • Take each side for cutting and slice into julienne just like the carrot.
  • Technique in focus #2: Shred the cabbage into thin slices.
  • Cut the cabbage into two halves.
  • Now slice very thin strips for shredded cabbage.
  • Once shredded, run your fingers through the shreds to separate it.
  • Technique in focus #3: Bias slice the green onions and beans by cutting them diagonally.
  • For spring onion, cut the bulb out and using the green start slicing it in a diagonal fashion thinly.
  • Check if the slices are forming a diamond shape. The length of slices shouldn’t be more than ½ an inch each.
  • Cut off the ends of the beans and repeat the same chopping process like the spring onions.
  • Heat Fortune Rice Bran Health Oil in a pan. Add all the veggies and sauté till cooked. 
  • Do not overcook the veggies for retaining the crunch. 
  • Then add soya sauce, vinegar, salt, pepper and a pinch of sugar. Stir to mix. 
  • Now add in cooked noodles and toss for 2–3 mins.
  • Your quick and easy stir-fry noodles are ready to be served, hot!