I love Chinese food correction Indian Chinese food. When I was a child the only Chinese food I had was in India and I though that is how Chinese food tasted. It’s only after my trip in USA, that I tasted original Chinese food and realised how different it is from the the Indian version. Indian Chinese is garlicky, spicy, oily, colourful, lots of variety in the vegetarian department, plus it’s a mixture of Indian food items with Chinese noodles and sauces for example we get the Chinese Frankie, Chinese dosa, Chinese sabji’s etc. In fact Calcutta city has the biggest china town in the county which serves Indian Chinese and it’s on my wish list to go, visit and eat.
This recipe my mum use to make for us when we were children so we would eat our vegetables. This is a very good tiffin item as well.
1 carrot cut julian
2 green onions cut in 1 inch pieces
1 capsicum cut julian
1/2 small cabbage cut julian
10 French beans cut in 1 inch pieces
1 tbsp ginger garlic paste
1-2 tbsp chiracha sauce
1-2 tbsp light soy sauce
1/2 tbsp wostershire sauce
1/2 packet of cooked noodles
2 tbsp of oil
5-6 wheat rotis or tortillas
In a wok heat the oil, add the ginger garlic paste. Add the carrots and the French beans, let it cook on a high flame for 2 minutes. Keep stirring continuously as you cook the vegitables.
add the capsicum, cook it for a minute. Finally add the cabbage, green onions, noodles, chiracha, soy sauce, wostershire sauce and salt, mix well and cook for another 1 minutes.
once done let the mixture cool.
Put the veggies in the middle of the roti and fold it from both the end like in the photograph, take 1 tsp of oil in a non stick pan and cook for a minute on both the sides. Serve hot.