Indo-Chinese food- some of us might have tried this variety and liked it. So try this variety as well for your breakfast.
Schezwan Poha
Prep in: 10 minutes
Cooks in: 15 minutes
Total in: 25 minutes
Makes: 4 servings
Ingredients
- 2 cups Poha (Flattened rice) , soaked and drained
- 1 Onion , finely chopped
- 2 cloves Garlic , finely chopped
- 1/4 cup Green beans (French Beans) , finely chopped
- 1/4 cup Carrots (Gajjar) , finely chopped
- 1/4 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped
- 4 tablespoons Red Chilli sauce (Sichuan Sauce)
- 1/4 teaspoon Whole Black Peppercorns , freshly crushed
- 2 teaspoons Cooking oil
- Salt, to taste
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How to make
- To begin making Schezwan Poha, wash the poha in running water and keep it in a colander for the water to drain.
- Heat oil in a kadai on a medium heat, once the oil is hot, add in the chopped garlic cloves and saute until the garlic turns golden in colour and crisps up a bit.
- Immediately add in the onions and saute until the onions are translucent.
- Once the onions are translucent, add beans and carrots, saute for about 3 minutes or until it is cooked to a crunchy texture. Avoid overcooking them.
- Add the capsicums and flash fry them for a bit. We do this to help them retain their crunch and texture.
- Add the schezwan sauce, crushed pepper and saute until the mixture comes together, for about a minute.
- Add the drained poha, season with salt and mix well, cover with a lid and cook for about 5 minutes for till hot.
- Once done, switch off the heat, garnish with bell pepper slices and serve.
- Schezwan Poha is ready to be served.
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