Category Archives: Chinese

Shanghai Vegetables

Shanghai Vegetables 

When I presented this programme on TV ( Doordarshan), this episode( Singapore and Chinese Combo ) won a lot of applause.  My personal favourite. Chinese food is nutritive and pleasing to the eye. Very light on the stomach. I had an opportunity to taste this dish in one of my trips to China. Shanghai is a beautiful place. The food is very colourful. I am very happy to share this recipe with you.

I serve this Shanghai Vegetables with Singapore famous Mee Goreng( recipe to follow shortly ). Shanghai Vegetables goes well with Fried rice, noodles and with plain rice also.


Peeled, sliced and blanched carrots – 1/2 cup

Cauliflower florets – 1 cup ( blanched )

Broccoli florets – 1 cup ( blanched )

Thickly sliced babycorn – 1/2 cup ( blanched )

Diced green capsicum – 1 cup

Diced onions – 1 cup

Very finely chopped garlic flakes – 1 and 1/2 tablespoons

Salt to taste

Sugar – 1/2 teaspoon

To mix into a sauce 

Water – 1/2 cup

Cornflour – 1 and 1/2 tablespoons

Tomato Sauce – 3 tablespoons

Chilli powder – 1/2 teaspoon ( I have used Kashmiri chilli powder )

Honey – 2 teaspoons

Soya sauce – 1/2 teaspoon

Coarsely crushed black pepper – 1/4 teaspoon

( Mix all the above mentioned ingredients with a whisk. Cover and leave it aside till the time of use )

To Season

Oil – 4 tablespoons

Torn red chillies – 3 ( I have used Kashmiri red chillies ) ( de- seeded )

To Garnish 

Finely chopped spring Onion greens – little


Heat a big pan. Season. First fry the chopped garlic. Fry on sim flame till golden. Next, add the diced onions. Cook on sim flame till transparent. Next, add the diced green capsicum. Sauté on sim flame for 3 minutes. Add the blanched veggies. Add the salt to taste and sugar. Sauté on sim flame for 3 minutes. Add the sauce mixture. Cook on sim flame for 5 minutes.  The sauce would have combined very well with the veggies. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Can also add red and yellow bell pepper to the dish.

2) Do not over cook the veggies. The taste will change. A little crunch adds that little extra taste.

3) Blanching means plunging food ( usually vegetables and fruits ) into boiling hot water for a very short time. Then refresh in cold water to avoid discolouring . By blanching the colour is retained and the flavours are intact.

4) By using honey there is an extra flavour and a sheen on the veggies.





Chinese hits


Cabbage Fried Rice

Cabbage rice is so so easy. Can make it just like that in a jiffy. Cabbage is rich in vitamin K & C and dietary fibre content. This recipe has only a few ingredients, but the end result is simply classy.


Boiled Basmathi rice (cook rice such that each grain is separate) – 2cups

Thinly sliced cabbage- 1cup

Thinly sliced garlic- 2 tablespoons

Salt to taste

Coarsely crushed black pepper powder-1/2 teaspoon

Oil- 3 tablespoons

To garnish – finely chopped spring onion greens- little


Heat a pan. Add oil. First sauté the garlic on sim flame for 2 minutes. Then add the sliced cabbage and toss it for 5 minutes. Add salt and pepper. Add the boiled rice. Mix gently. Switch off the stove. Serve hot garnished with spring onion greens. Cabbage fried rice is best eaten with Paneer&Spinach in burnt garlic sauce.



Paneer & Spinach In Burnt Garlic Sauce

Soft batons of paneer with spinach in a saucy dish which has a burnt garlic taste and lingers in the mouth for a long time.


Paneer cut to batons or cubed- 2cups

Washed Spinach- (kept whole) -1handful

Garlic -(crushed) – 1tablespoon

Onion- 1 (finely chopped)

Green chillies – 2( finely chopped)

Ginger-(finely chopped)- 1tablespoon

Vegetable stock cube- 1(crushed)

Red chilli sauce- 1teaspoon

Soya sauce- 2 teaspoons

Tomato ketchup- 1 tablespoon

Salt to taste

Sugar- 1 /2 tea spoon

Coarsely crushed black pepper powder-1/4teaspoon

Cornflour- 1 tablespoon

Water- 2cups

Oil- 3 tablespoons

To garnish

Finely chopped green coriander leaves- 1 tablespoon

Finely chopped Spring onion greens – 1tablespoon

Golden fried cashew nuts in oil(whole)-2 tablespoons


Heat a pan, add oil. First add the garlic, fry till little darker than golden colour. Add the onion. Saute till transparent on medium flame. Add green chillies and ginger. Add salt and sugar and spinach leaves. In a bowl mix cornflour, water, soya sauce, red chilli sauce, tomato ketchup and crumbled stock cubes. Whisk well. Add this mix to the pan and simmer for 4 minutes. Add the drained paneer batons. Mix gently. Switch off the flame. Serve hot with Cabbage fried rice.

Chef’s Tips

If the sauce is little thick, dilute with hot water.

Paneer will be soft when covered and kept in boiling hot water