Mongolian Rice

Ingredients

• 3 cupsCooked basmati rice
• 1 tbsp eachRefined oil + butter
• 1 tbspGinger, garlic, green chilli (crushed)
• 1Onion, lengthwise sliced
• 1/4 cupFrench beans, sliced
• 1/2 cupPaneer, julienned
• 1/4 cupCarrot, julienned
• 1 cupCapsicum (red + green), julienned
• 1/4 cupSweet corn
• 1/4 tspMixed herbs (oregano)
• 1/2 tspChilli flakes
• 1 tbspSchezwan sauce
• 1 tspAll-purpose seasoning
• to tasteSalt
• 1 tsp / 1/2 cup / 1 tspWhite sauce: cornflour + water + all-purpose seasoning
• 2 tbsp / 1/2 tsp / 1 tsp / 1 tsp / 1/2 cupRed sauce: tomato ketchup + soya + Tabasco + Worcestershire + water

Method

1. 1

   Prepare the white sauce: whisk 1 tsp cornflour and 1 tsp all-purpose seasoning into 1/2 cup cold water. Set aside.

2. 2

   Prepare the red sauce: combine tomato ketchup, soya sauce, Tabasco (capsico), Worcestershire and water. Stir.

3. 3

   In a wok, heat oil + butter. Add crushed ginger-garlic-chilli; sizzle 15 seconds.

4. 4

   Add the julienned vegetables, paneer and corn. Toss on the highest flame for 2–3 minutes — the veg should stay crunchy, picking up colour at the edges.

5. 5

   Season with mixed herbs, chilli flakes, all-purpose seasoning and salt. Stir 30 seconds.

6. 6

   Pour in the white sauce first, then the red sauce, then the Schezwan sauce. Cook 4–5 minutes — the gravy will thicken and turn glossy.

7. 7

   Plate steaming basmati on one side, ladle the saucy vegetables next to it. Don't mix until eating.