GREEN CHILLI STIR FRY RECIPES

GREEN BEAN-CHILE STIR-FRY RECIPE - SAI VISWANATH | FOOD & WINE

Green Bean-Chile Stir-Fry Recipe - Sai Viswanath | Food & Wine image

According to Sai Viswanath, this classic southern Indian dish—spicy with chile peppers and aromatic with ginger and mustard seeds—is too good to mess with: "I've eaten it forever and the flavor memory is so persistent, I just can't change it." More Easy Indian Recipes

Provided by Sai Viswanath

Total Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds green or yellow wax beans
1/4 cup vegetable oil
1/2 teaspoon black mustard seeds
1 jalapeño, seeded and minced
1/2 teaspoon minced fresh ginger
10 curry leaves or 1/4 cup chopped cilantro
Salt

Steps:

In a large saucepan of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, let cool and pat dry with paper towels.
In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half of the mustard seeds and when they pop, add half each of the jalapeño, ginger and curry leaves and cook over high heat until fragrant, about 30 seconds. Add half of the green beans and toss until hot, about 30 seconds. Season with salt and transfer to a platter. Repeat with the remaining oil, mustard seeds, jalapeño, ginger, curry leaves and beans. Serve hot or at room temperature.

CHILLI CHICKEN STIR-FRY RECIPE - FOOD.COM

Chilli Chicken Stir-Fry Recipe - Food.com image

Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

Steps:

Slice the chicken into thin bite-size strips.
In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
Leave to marinate for atleast 30 minutes.
Heat a wok over high heat, and when hot, add the oil.
Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
Add the vegetables and chillies to the wok, and fry briskly for a minute.
Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
Mix cornflour in hot water till dissolved and pour into the wok.
Stir until the sauce is thickened, season to taste, and serve straight away.

Nutrition Facts : Calories 454.8, FatContent 14.6, SaturatedFatContent 2.8, CholesterolContent 160, SodiumContent 2065.8, CarbohydrateContent 20, FiberContent 2.6, SugarContent 5.2, ProteinContent 60.4

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