Triple Schezwan Rice

Ingredients

• 2 cupsCooked short-grain rice
• 1 cupHakka noodles, boiled and drained
• 1 tbspCornflour (to dust the noodles)
• 3 tbspOil (for crisping noodles + cooking)
• 1 tbspButter
• 1 tbspGinger + garlic + green chilli (crushed)
• 1 smallOnion, lengthwise
• 1/2 cupCabbage, shredded
• 1 cup totalCarrot + capsicum (red + green), julienned
• 1/2 cupBlanched cauliflower florets
• 1/2 cupPaneer, cubed
• to tasteSalt
• 1/2 tspBlack pepper powder
• 1/4 cupTomato puree
• 1 tspAll-purpose seasoning
• 2 tbspSchezwan sauce
• 2 tbspTomato ketchup
• 1 tspWorcestershire sauce
• 1 tspCapsico sauce
• 1 tspSoya sauce
• 1 tbspCornflour slurry (1 tbsp + 2 tbsp water)

Method

1. 1

   Toss the boiled noodles in 1 tbsp cornflour to coat. Either bake at 220°C for 10 minutes, or pan-fry in 2 tbsp oil till crisp. Drain and reserve.

2. 2

   In a wok, heat oil + butter. Sizzle ginger-garlic-chilli for 15 seconds.

3. 3

   Add onion, cabbage, carrot, capsicum, cauliflower and paneer. Stir-fry on a roaring flame for 3 minutes — the veg should char at the edges.

4. 4

   Add salt, black pepper, tomato puree, all-purpose seasoning and Schezwan sauce. Toss 1 minute.

5. 5

   Add ketchup, Worcestershire, capsico, soya and 1 cup of water. Bring to a boil.

6. 6

   Stir in the cornflour slurry. Cook 2 minutes until the gravy is thick and clings to a spoon.

7. 7

   Plating: spoon steamed rice on one half of the plate. Place the crisp noodles on the other half. Pour the Schezwan veg sauce generously over both.