Gaurav Paul, Executive Chef, Hilton Embassy Bangalore Golflink
Tirrity Style Wok Tossed Garden Green Garlic Chips, Fresh Red Chilli, Pokchoy, Sesame Oil
Ingredients:
● Nappa cabbage
● Salt
● Broth
● White pepper powder
● Sesame oil
● Chinese cooking wine
● Refined oil
● Broccoli
● Light soy
● Pokchoy
● Green zucchini
● Oyster sauce
● Chinese garlic whole
● Fresh red chilli
● Fresh green chilli
● Potato starch
● Jasmine rice
Method
- Cut the fresh vegetable into desired shape and siz.
- Blanch the vegetable in salted hot water for 40 secs.
- Heat refined oil in a wok, add in the garlic, oyster sauce and put all the blanched vegetables in it.
- Season with light soya sauce, chinese cooking wine, aromatic powder, white pepper powder, fresh red chilli, finish with light potato starch .garnish with garlic chips
- Serve hot on a bed of jasmine rice
Method
- Cut the fresh vegetable into desired shape and siz.
- Blanch the vegetable in salted hot water for 40 secs.
- Heat refined oil in a wok, add in the garlic, oyster sauce and put all the blanched vegetables in it.
- Season with light soya sauce, chinese cooking wine, aromatic powder, white pepper powder, fresh red chilli, finish with light potato starch .garnish with garlic chips
- Serve hot on a bed of jasmine rice
Naam Soon Cauliflower – Sichuan Pepper, Nuts, Bullet Chilli, Ginger, Scallion
Ingredients:
- Salt
- Broth
- White Pepper Powder
- Sesame Oil
- Chinese Cooking Wine
- Refined Oil
- Spring Onion
- Light Soy
- Szechuan Pepper Corn
- Peanut
- Szechuan Oil
- Cauliflower
- Chinese Chilli Paste
- Dry Red Chilli
- Bullet Chilli
- Ginger
- Chinese Garlic Peeled
- Hot Pot Sauce
- Jasmine Rice
Method
- First Clean & Cut The Cauliflower In Dice Shape.
- Blanch The Florets For 30 Sec In Salted Boiling Water, Then Deep Fry The Cauliflower.
- Take A Wok, Put Refined Oil, Sichuan Pepper, Garlic,Ginger, Dry Red & Bullet Chilli, Chinese Chilli.
- Paste, Hot Pot Sauce, Fried Cauliflower. Wok Toss For 30 Sec With The Seasoning Salt, Aromatic Powder
- Sesame Oil, White Pepper, Light Soy, Sichuan Oil.
- Finish With Chinese Cooking Wine Pea Nut & Spring Onion.
- Serve Hot On A Bed Of Jasmine Rice.
