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Snack on chinese

Bored of the kebabs and tikkas? Try these recipes for your next dinner party. You don't need much and it won't take you too long either
1. Stir-Fry Chicken ManchurianPreparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients: 250gm boneless and skinless chicken, cut into cubes, 2 cups cubed red, yellow and green capsicum, seeds removed, 2 medium onions, cut into cubes, 1 packet Chinese Manchurian meal powder, 3tbsp vegetable oil

1. Marinate the chicken with the meal powder, adding 1tbsp water to help coat.Cover with cling film and keep in the refrigerator for about 2 hours.
2. Heat 1tbsp oil in a non-stick kadhai, add onions and capsicum; fry until soft. Remove and keep aside.
3. Heat 2tbsp oil in the same kadhai, add chicken and cook over medium-low heat. Keep stirring so the chicken does not stick to the pan. (If it does, add 1tbsp water.) When almost cooked, add onions and capsicum; stir-fry until the chicken is cooked through. Serve hot.Each serving: 221.4 Calories, 14.3gm protein, 13gm carbohydrates, 2.1gm total fat (0.4gm saturated), 1.5gm fibre, 40 cholesterol, 911.5mg sodium

2. Momos

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6 to 8

For the filling:
Ingredients: 250gm chicken mince (you could substitute with pork mince or use a 50:50 combination mixture of pork and chicken) 50gm cabbage, finely chopped 2 spring onions, finely chopped 3 cloves of garlic, finely chopped 1tbsp grated fresh ginger, 2tbsp chilli sauce Salt, to taste.

For the dough: 300gm flour (maida).Enough water to make a doughMethod:
1. Mix all the ingredients for the filling together and refrigerate until the dough is ready. (Usually the filling is not precooked; if you cook it, drain any excess liquid. Also, if using pork mince, cook the filling thoroughly before stuffing.)
2. Knead the flour with water to make a stiff dough. Wrap in a damp cloth for 15 minutes. (It is important that the dough does not get dry.) Roll out dough into thin rounds (5cm in diameter).
3. Add 1tsp of the filling in the centre of each disc; seal edges with a little water.
4. Boil 8 cups of water in a large vessel and add a batch of the momos. Cook over medium-low heat. Once done, add more water and repeat step until momos are cooked. Serve hot with chilli sauce.

Each serving: 173.7 Calories,10.5gm protein, 29.1gm carbohydrates, 0.8gm total fat (0.2gm saturated), 1.2gm fibre, 20 cholesterol, 36.3mg sodium.

3.Salt And Pepper Prawns

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients: 12 medium prawns, shelled and de-veined, 3tbsp flour (maida), 1tsp salt, 1 1.2 tsp kali mirch (pepper) powder ,1tsp five spice powder (available at large supermarkets),2 cloves of garlic, finely chopped, 1 fresh red chilli, deseeded and finely chopped Oil, for deep frying.

1. Mix salt, pepper & five spice powder.
2. Dredge the prawns in flour and dust off any excess.
3. Heat oil in a large kadhai. Drop a prawn into the oil to check whether it is hot. It should sizzle.
4. Deep-fry the prawns until cooked and golden. Remove and keep on kitchen paper to soak up any excess oil.
5. Heat 1tbsp of the oil used to deep-fry in a kadhai. Add chilli, garlic; stir-fry.
6. Once aromatic, add prawns; stir. Add 1tbsp of powder mixture and stir well. Check seasoning, add more if required. Serve it hot, garnished with chopped spring onion greens.

Each serving: 197.2 Calories,16.3gm protein,. 6.7gm carbohydrates, 11gm total fat (0gm saturated), 0gm fibre, 0 cholesterol, 1218.3mg sodium.

Sweet And Sour Cauliflower

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients: 1 large cauliflower, stalks removed and florets cut into bite-sized pieces, par boiled, 1 packet Chinese sweet and sour meal powder, 1tbsp cornflour Oil, for deep frying.
1. Mix cornflour and meal powder. Add 2tbsp water to make a smooth, thick paste. Add cauliflower; coat well.
2. Heat oil in a kadhai. Drop a piece of cauliflower into the oil . it should sizzle. Once it is hot, add the batter-coated cauliflower and cook over medium heat until golden and cooked through.
3. Serve hot with chilli sauce(Can swap cauliflower for mushrooms.)

Each serving: 199 Calories, 5.6gm protein, 23.7gm carbohydrates, 10.3gm total fat (0gm saturated), 6.5gm fibre, 0 cholesterol, 912.5mg sodium.

Chinese Beans

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4

Ingredients: 250gm French beans, ends cut off and cut in half, 1tbsp sesame (til) oil, 2tbsp cashew nuts unsalted, 1tbsp soya sauce, 1tbsp chilli sauce, 1tbsp vinegar ,2 cloves of garlic, finely chopped, 1 large onion, sliced, 1tsp til (sesame seeds), Sugar, a pinch, Salt, to taste

1. Steam beans for 15 minutes until almost cooked.
2. Mix chilli sauce, soya sauce and vinegar; keep aside.
3. Heat oil in a kadhai. Fry the onion and garlic until aromatic.
4. Add beans and cashewnuts; toss. Pour in the mixed sauces and stir to coat well. Season.
5. Add sugar and sesame seeds; Stir-fry for 7 minutes. Serve.

Each serving: 74.1 Calories, 2.3gm protein, 4.5 gm carbohydrates, 5.2gm total fat (0.3 gm saturated), 0gm fibre, 0 cholesterol, 506.3mg sodium.
Source- lifestyle.yahoo


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