- 4 cups 80 % cooked Rice
- 1/4 cup parboiled and sliced french beans
- 1/2 cup sliced coloured capsicum (green, yellow andred)
- 1/4 cup shredded cabbage
- 1/4 cup thinly sliced baby corn
- 2 tbsp chopped celery
- 3 tsp Chinese 5 Spice Powder
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- 2 tbsp oil
- salt to taste
- To garnish
- 2 tbsp chopped coriander (dhania)
Heat oil in a wok over a high flame, add all vegetables and cook for 2 minutes on high flame.
Rice, 5 spice powder, soy sauce, chili sauce and add salt.
Mix well and cook for 5 minutes.
Serve hot.
Tips:
5 spice powder, fennel seeds, cloves, cinnamon, star (dagad flowers) anise, 1 ratio schezuan blend of chili powder.
It is slightly sweet and tart and the stored tightly covered at room temperature in a dry place to go.
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