|
AMERICAN CHOPSUEY
| Ingredients |
Quantities |
Boneless meat
|
|
Noodles |
|
Capsicum (cut lengthwise) |
|
Carrot (cut lengthwise) |
|
Celery (cut lengthwise) |
¼ cup |
Cabbage (cut lengthwise) |
|
Beans (cut lengthwise) |
¼ cup |
Onion (cut lengthwise) |
1 cup |
Oil |
|
Oil |
|
| Tomato sauce |
4 tablespoons |
| Red food color |
1 pinch |
| Water or stock |
2 cups |
| Corn flour |
1 teaspoon |
| Sugar |
2 teaspoons |
| Pepper Powder |
1 teaspoon |
| Celery (chopped) |
1 sprig |
| Spring onion(chopped) |
2 tablespoons |
| Green chilli (chopped) |
4 |
| Garlic (chopped) |
2 cloves |
| Salt |
As required |
Boil noodles. Drain and fry until light brown and crisp.Heat 2 tablespoons of oil in a kadai or Chinese wok. Fry chopped green chillies and garlic. Then add cut vegetables and cooked meat and fry.
Pour 2 cups of water or stock and boil.
Add tomato sauce, red food color, pepper powder, salt, sugar, chopped celery and chopped spring onions.
Dissolve the cornflour in a little water and pour into the kadai. As soon as it thickens remove.
Keep the fried noodles on a plate and pour the gravy over this.
Over this place a fried egg.
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