Author: Sanjeev KapoorPublisher: Popular PrakashanYear: 2007Language: EnglishPages: 104ISBN/UPC (if available): 8179913090
With Chinese Vegetarian Cooking, he launches a new series of cookbooks featuring popular international cuisines. Explore one of the most ancient cuisines of the world with Chef Kapoor as your guide. Feast on tangy Hot and Sour soup, crisp Crackling Spinach, sizzling Tofu, piquant Chilli Garlic noodles and creamy Almond pudding. Bon Appetit!
SOUPS:Clear lemon coriander soupHot and sour vegetable soupSweet corn vegetable soupVegetable noodle soupSTARTERS:Crisp pepper and salt vegetables\crispy wontonsSteamed momosCrispy baby cornSichuan vegetable fingersCrackling spinachKim chiSichuan chilli potatoesPickled cucumbersSesame corn toastVegetable spring rollsMAIN COURSE:Cantonese vegetables Tofu in hot garlic sauce Eight-jewel vegetables Sichuan vegetablesSizzling tofu with Assorted vegetablesMixed vegetable ManchurianMixed vegetables in black pepperSweet and sour vegetablesRICE AND NOODLES:Crisp noodles with Stir-fried vegetablesPan-fried noodlesPineapple fried riceQuick stir-fried noodlesTriple Sichuan riceBroccoli and Zucchini ChowmeinSoft noodlesSingapore noodlesVegetable fried riceChilli garlic noodlesHakka-style rice noodlesDESSERTS:Almond pudding Baked coconut rice pudding DaarsaanToffee lycheesDate and walnut wontonsSAUCES AND STOCKS:Hot garlic sauceChilli oil Sichuan sauceVegetable stock