SCHEZWAN FRIED RICE WITH THREADED POTATO FRY
- Vihitha Muniswamy
- Jul 20, 2020
- 2 min read
Updated: Oct 1, 2020
Once i had this dish called threaded chicken in a Chinese restaurant called china pearl but i wanted to do the same dish with a vegetable so i used potatoes instead of chicken.
Try out my new invention threaded potato fry.
VICKS COOKS
20th July 2020
CUISINE - INDO CHINESE
MAKES - 3 SERVINGS
DIET - VEGETARIAN
COURSE - MAIN COURSE
EQUIPMENTS USED - ALUMINIUM KADAI, STEEL BOWL AND WOODEN CHOPPING BOARD
INGREDIENTS FOR SCHEZWAN FRIED RICE
OIL ( 4 TBSP)
GINGER GARLIC PASTE ( 1 TBSP )
ONION ( 2)
GREEN CAPSICUM (1)
CABBAGE ( 1 CUP)
CARROT (1/4 CUP)
BEANS ( 1/4 CUP )
RICE ( 1 CUP)
SALT ( 1 1/2 TSP)
PEPPER POWDER ( 1 TBSP)
SOY SAUCE ( 1 TBSP)
SCHEZWAN SAUCE ( 2 TBSP)
CELERY STEMS ( 1/4 CUP) OR STEMS OF SPRING ONIONS ( 1/4 CUP)
METHOD
1) Wash all the vegetables and cut them as fine as possible on a wooden chopping board.
2) Take an aluminium kadai add oil in it. Once the oil gets hot add onions and ginger garlic paste, saute them until onions turn translucent. Then add the remaining vegetables fry them.
3) Once the vegetables are fried add salt (1 tsp) , schezwan sauce, pepper powder, soy sauce, celery stems or stems of spring onion.
The recipe for Homemade schezwan sauce , just click on this link..
4) While the vegetables are getting fried , cook the rice. Take a steel bowl add 2 cups of water in it.
Add the washed rice and salt ( 1/2 tsp) into the water and cook on high flame until the rice is completely cooked.
5) Once the rice is cooked and all the vegetables are fried well. Add the cooked rice into the aluminium kadai and saute for about 1 minute and then switch off the flame.
Schezwan fried rice is ready.
THREADED POTATO FRY
INGREDIENTS
LARGE POTATOES ( 4)
SHEZWAN SAUCE ( 2 TBSP )
SALT ( 1/4 TSP)
PEPPER POWDER ( 1/4 TSP)
CORN FLOUR (1/4 CUP) FOR THE POTATOES
CORN FLOUR ( 2 TBSP) FOR HAKKA NOODLES
BOILED HAKKA NOODLES ( 1 CUP)
METHOD
1) Wash all the potatoes and peel the skin of these potatoes with a vegetable peeler. Slice these potatoes into long strips and soak them in water after you slice each of these potatoes. Soak these potatoes in water for about 10 minutes.
2) Remove the potato strips from water and add them into a steel bowl of boiling water. Cook the potatoes for exact 8 minutes.
Note :-
The potatoes should not be completely cooked . This is called parboiling of potatoes.
3) After parboiling the potatoes, keep them aside on a separate plate and add corn flour ( 2 Tbsp) to the boiled noodles and mix well .
Note :-
While mixing the corn flour and noodles , the noodles should not break because we need long noodles to be rolled onto the potatoes. So make sure that the noodles do not break.
4) Add the schezwan sauce , salt, pepper powder and corn flour to the potatoes and mix well, if the courn flour does not get coated evenly on all the potatoes you can sprinkle some water only if needed.
The link for homemade schezwan sauce :-
5) Roll the noodles around each of the potato strips .
6) Deep fry them until the potatoes turn golden brown and crisp.
Serve this crisp threaded potato fry starter with schezwan fried rice.
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