Hot and Sour Veggies with Three Pepper Rice | Chinese Combo Meal
Hot and Sour Veggies is a bursting medley of flavours of Asian Veggies in a tangy, Spicy Umami Sauce. Served with Steamed Three pepper Rice.
Equipment
- 1 Kadai / Wok
- Ladle
- Knife
Ingredients
(A) Ingredients for Three-Pepper Rice :
- 1 cup Long grained rice Basmati works well.
- 1 cup Bell Peppers I used Red, Yellow, Green, Purple - all ¼ cup each
- 1 Onion medium
- ½ teaspoon White pepper powder
- ½ teaspoon Salt
- 2 tablespoon Sesame oil
- 1 teaspoon Garlic chopped
- ½ inch Ginger grated
- 1 Serrano pepper opt.
(B) Ingredients for Hot and Sour Vegetables:
- ½ cup Bell Peppers
- 1 Onions medium, Cubed
- ¼ cup Baby Corn chopped into thick juilennes
- ¼ cup Broccoli florets
- 1 Asparagus Cut lengthwise,optional
- ½ tablespoon Soya Sauce I used Low Sodium
- 2 tablespoon Oil
- ½ teaspoon Tomato Puree
- ½ teaspoon White Pepper Powder
- 1 teaspoon Brown Sugar
- 2 teaspoon Rice Flour
- 3 tablespoon Warm water
- 2 cups Homemade Vegetable Stock
- ¼ teaspoon Salt mind you, the sauces contain salt, so add in moderation
- ½ teaspoon Red chilli sauce
- ½ teaspoon Ginger
- 2 pods Garlic minced
Instructions
Prep Work:
- Wash and soak the rice for 15 mins. Drain. Cook till fluffy and separate the grains and keep aside. Cool throughly.
- Alternately, you can use previously cooked and cooled rice also in this recipe !
- Chop the baby corn, broccoli, asparagus and blanch in slightly salted water for 3-4 mins. Transfer to a bowl of ice and let them remain there, Drain after 4-5 mins.
How to prepare the Hot & Sour Veggies:
- Heat oil, sauté the onions, ginger and garlic. Add the peppers and sauté for 3 mins till they turn crunchy.
- Now add the blanched and drained veggies and sauté once more for 2 mins.
- Add the sauces, salt, tomato puree and toss once.
- Tip in the vegetable stock and let the veggies cook till done, but not mushy – about 7-8 mins.
- Dissolve the rice flour in warm water and add to the gravy.
- Now add the brown sugar and white pepper powder . Adjust spice and serve with 3-pepper rice (recipe below)
How to make the 3-pepper rice:
- In a large wok, heat oil. Saute ginger and garlic , onions and chopped peppers, add the slit Serrano peppers, salt, and sauté till onions turn translucent (about 5-7 mins on medium flame). Now add the white pepper powder, cooked rice.
- Toss once taking care not to break the grains.
- Adjust salt and spice.
- Serve immediately with the Hot and Sour Vegetables for a yummy vegetarian and Vegan Chinese Combo Meal.
- This dish contains no added MSG or thickening agents. In fact I substituted cornflour with homemade rice flour, and it worked well.
- Use any combo of veggies for the Hot and Sour Gravy. As I had a medley of Capsicum and other veggies, I used them aplenty.
- The 3-pepper Rice is a combo of Serrano peppers, bell peppers and white pepper powder. Adjust spice accordingly.
- To add some protein, Sauteed Tofu / Panner / Chicken all work.
- You can omit the Soya Sauce if you want it SOy-Free.
Notes
Tips and Tricks to make a great Combo Meal !
- This dish contains no added MSG or thickening agents. In fact I substituted cornflour with homemade rice flour, and it worked well.
- Use any combo of veggies for the Hot and Sour Gravy. As I had a medley of Capsicum and other veggies, I used them aplenty. Baby Corn, Mushroom, Bokchoy, Broccoli - all work well
- The 3-pepper Rice is a combo of Serrano peppers, bell peppers and white pepper powder. Adjust spice accordingly.
- To add some protein, Sauteed Tofu / Panner / Chicken all work.
- You can omit the Soya Sauce if you want it Soy-Free.
Nutrition
Serving: 100gCalories: 497kcalCarbohydrates: 73gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gSodium: 804mgPotassium: 453mgFiber: 6gSugar: 10gVitamin A: 2499IUVitamin C: 111mgCalcium: 58mgIron: 2mg
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