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Sweet and saucy Stir fry dishes take little time

Sesame oil: 2 table spoon

Olive oil :- table spoon

Boneless chicken pieces: 1 cup cooked

Carrots: 3 medium sized, thinly sliced

Mushroom: 125 gm, cubed

Capsicum: 2 small sized, seeded and thinly sliced

Egg noodles: 4 packets (350gm)

Onions: 1 thinly sliced

Baby corn: 125gm

Soy sauce: 1 tablespoon

Bean sprouts: 125 gm

Garlic ginger paste: 1 tablespoon

Chopped nuts: 50 gm

Chopped spring onions: 2 tablespoon

Raisins: 50 gm

Soak noodles in boiling water for 10 minutes or till soft. Heat the sesame and olive oil in a wok or large frying pan over medium heat. Add the onions, carrots, mushrooms and capsicum. Sauté until just tender (about 10 minutes).

Add the strained noodles, baby corn, chicken, soy sauce and ginger garlic paste. Stir until well mixed. Add the bean sprouts, cashew nuts, spring onions and raisins. Stir briefly (just oen or two minutes), otherwise the bean sprouts will lose their crispness. Serve hot.

Capsicum cut into silvers: 1

Carrots and beans, thinly sliced : 150 gm

Prawns: 150 gm

Butter mushrooms sliced: 6

Worcestershire sauce: 1 tablespoon

Soy sauce: 1 tablespoon

Red curry paste: 2 tablespoon

Chicken stock or Vegetable stock: 200 ml

Coconut milk: 200 ml

Coriander leaves: 2 tablespoon

Juice of 1 medium sized Lime

Olive oil: quarter cup

Basmati rice: one and quarter cup

Make a paste with the following

Ghee: one-and-a-half tbsp

Chilli powder: 1tsp

Coriander powder: 1tsp

Pepper powder: 1 tsp

Vinegar: 1 tbsp

Cook the rice till done. Keep aside. Heat oil in a frying pan and put sliced beans, carrots, capsicum and button mushrooms and stir for about 5 minutes. Add Worcestershire sauce, soy sauce curry paste and coriander leaves, stir for another two minutes. To this add prawns and chicken stock. Cook until the vegetables are tender. Add the coconut milk and lime juice. Cook over medium heat and stir well. Take a shallow bowl. Transfer cooked rice into it serve hot with the curry over the rice.

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