All Stir Fry Veggies and Chicken

All Stir fried veggies

All Stir Fry Veggies With  Chicken

Vegetables as well as chicken when stir fried retain their crispness, juices and none of the nutrients are destroyed while cooking and taste delicious. My daughter made this dish of stir fried vegetables and vegetables with chicken for me.I loved it so much that had no option but to learn it from her so that I can cook it at my home also. It is light to digest and goes very well with Garlic bread. But can be had with roti (Indian puffed bread).  So from mom’s kitchen comes the recipe lovingly made by her daughter. I never fail to thank God for the two wonderful daughters he has given me.

Preparation Time: 20-30 min.

Cooking Time: 20 min.

Servings: 4 Large servings

Ingredients Required For Making All Stir Fry:

• 100 gm. French Beans

• 100 gm. Carrots

Carrots

• 100 gm. Capsicum

• 1 medium size Onion

Onion

• 100 gm. Fresh / Preserved Peas

• 4-5 Cloves of garlic

Garlic

• 200 gm. Button Mushroom

Mushrooms

• 250 gm. Boneless Chicken

• Green Chili sauce

• Black Pepper sauce

• Dark Soy Sauce

• 2 Tea spoon Ginger-Garlic Paste

• Vinegar

• Salt to Taste

• Olive oil

• Ice

• Water

Direction For Making All Stir Fry:

                                                             Marinating the Chicken:

• Wash the boneless chicken thoroughly and pat dry the washed chicken.

• Cut the boneless chicken to 2 cm thick and -5 cm. long pieces.

4-5 cm. long and 1-1/2cm. thick pieces of washed Chicken

• Take the washed and cut chicken in a bowl and add:

• 2 Teaspoon Dark Soy sauce

• 2 Teaspoon Green chili sauce

• 2 Teaspoon Garlic paste

• 2 Teaspoon Ginger Paste

• 2 Teaspoon Vinegar

Chicken Ginger Paste,Garlic Paste, Dark Soya sauce, Green Chili sauce, Black Pepper sauce, Vinegar

• Mix all the ingredients of the bowl with chicken pieces nicely, cover and keep aside for 15 min. for marination.

Sauces and spices mixed with chicken and kept for marination for 30 min.

Veggies All Stir Fry:

• Wash the vegetables.

• De-vein the beans and slice them from the middle. Cut them to 4-5 cm. long thin pieces.

• Scrap the carrots and cut them to1/2cm. thick 4-5 cm. long pieces.

Par boiled Peas and Cut carrot and Beans

• Cut large mushroom to 4 pieces and smaller ones to 2 pieces lengthwise.

• De-seed them capsicum and cut them to 1/2cm thick long pieces.

 Slices of Mushrooms,Capsicum along with par boiled peas and blanched carrots and beans

• If you are using the preserved peas then defrost them and give nice wash with fresh water, If fresh peas are being used then keep the peas aside after removing them from the pods.

• Par boil the fresh peas in salted water. 

Par boiled peas

• Peel and cut garlic very fine.

Finely cut Garlic

•  Peel and cut onion into thin long slices

Long thin slices of Onion

• In bowl take 1lt. water add 1 teaspoon salt and keep on the gas for boiling.

• When the water starts boiling put cut beans and carrots in it.

Carrots and Beans added to boiled water

•  Let the vegetables boil win water for 2-3 min. The texture and color of vegetables will change but they should remain crunchy.

Carrots and Beans ready for dunking in ice

• By the time vegetables are boiling in water take out ice in a sieve and keep the sieve with ice on an empty container.

Ice in a sieve for dunking hot boiled vegetables

• Strain all water from vegetables and dunk the hot vegetables on ice and toss the vegetables and ice two or three times to make sure vegetables are in contact with ice.

Boiled vegetables dunked into ice

• Let the vegetables cool on ice.

• In thick bottom wok/pan take 2 ml.Olive oil and heat it.

1 Tea spoon of oil heating in a non-stick pan

• When the oil is hot add finely cut garlic and cook till garlic attains light brown color.

Finely cut Garlic cooked to brown color in hot oil

• Add onion and cook on high flame till onion become transparent. It will take 2-3 minutes only.

Long thin sliced Onions added to the browned Garlic

• Add blanched beans and carrots. Cook on high flame with regular tossing for 2-3 minutes.

To the cooked onion blanched vegetables are added

• Add capsicum and toss nicely so that the vegetables get mixed nicely. Cook on high flame for just one minute.

Capsicum added to the blanched vegetable and Onion mixture

• Add peas mix and cook for just one minute on high flame. Keep tossing regularly.

• Add Mushrooms and mix nicely and cook on high flame for 2 minutes.

Mushrooms added to the vegetable mixture and stir fried on high flame

 vegetable ready for sauces to be added

• Add :
  •  2 Teaspoons black pepper sauce

• 2 Teaspoons vinegar

• 2 Teaspoons dark soy sauce

• 2 Teaspoons green chili sauce

• Toss the vegetables in the sauce while cooking continuously on the high flame.

Cooking for 1 min. on high flame with continuous stirring chicken cooked and kept aside

• Lots of steam will be formed, sauces will be reduced and vegetables will get the flavor and color of sauces.

• Place hot All stir fry vegetables in a serving plate and serve with hot garlic bread / Roti.

All Stir Fry Veggies

Chicken vegetable all stir fry:

• If you are chicken lovers then while vegetables are being stir fried heat a thick bottom pan on high flame.

• When pan is hot add marinated chicken pieces and cook on high flame for 3 minutes with regular tossing to make sure even cooking of chicken pieces.

Chicken cooked in it own juices while being stir fried

• Add salt to taste and mix nicely and stir fry on high flame for another 3 min. with regular tossing.

Vegetables being stir fried on high flame ans chicken being cooked with out oil in non-stick pan on high flame

•  Stir fry chicken first and keep aside then cook veggies. 

• Once veggies are cooked then add cooked chicken to the stir fried veggies and mix nicely.
• Add :

•  21/2 Teaspoons black pepper sauce

• 21/2 Teaspoons vinegar

• 21/2 Teaspoons dark soy sauce

• 21/2 Teaspoons green chili sauce

• Cook for a min after adding the sauces. 

• Other option is to cook the veggies and chicken side by side on high flame with regular stirring.

• Mix the stir fried chicken to stir fried vegetables (which are cooking side by side).

• Add  :

•  21/2 Teaspoons black pepper sauce

• 21/2 Teaspoons vinegar

• 21/2 Teaspoons dark soy sauce

• 21/2 Teaspoons green chili sauce

• Cook on high flame for a min. with constant stirring.

• Take out in a serving plate and serve hot Chicken-Veggie All stir fry with garlic bread or roti.

All Stir Fry Veggies with Chicken

Tips:

• Cooking for All stir fry is done always on high flame and the vessel is never covered.

• Tossing and stirring regularly is a must to ensure even cooking of vegetables and chicken as well even mixing of sauces with the vegetables and chicken.

• The container in which cooking is done should be thick bottom otherwise while stir frying on high flame vegetables and chicken will get burnt,

• Since Soy sauce has salt in it so before adding salt taste the vegetables and chicken to make sure All stir fry does not become too salty.

• While blanching the vegetables do not boil the carrots and beans to soft texture boil just for 2-3 min. so that the color changes and the crunchiness of the vegetables is maintained.

• Remember the beauty of All stir fry is that the vegetables are always cooked to crunchiness and chicken to soft texture but never over cooked.

Suggested Variations:

• Cottage cheese can be cut to 1 cm. thick and 3-4 cm. long pieces and added along with mushrooms in All  Stir Fry.

• Long thin strips of cauliflower, Broccoli can be added to vegetables while blanching them for All Stir Fry.

• Red bell pepper, Yellow bell pepper (Pepperoni) can be added along with capsicum.

• Fresh basil can be added along with mushrooms. Basil flavor tastes great in All Stir fry.

• Roasted crushed Almonds, Hazel nut,walnut can be added to the veggie all Stir Fry just before serving. It adds crunchiness, Nutrition to all stir fry.