In India, we hae not yet meddled with the core sauces or seasonings but we did make a few changes to the base ingredients to suit our palette
For e.g. – we used paneer in place of a tofu, now we are getting used to tofu, but until then, then since we had mastered paneer usage, we started deep frying it coated with batter. This was ofcourse after experimenting with all our local vegetables …
cutting long story short, my latest observation was that we made the regular noodles and veggie affair into a rice and dal equivalent, so our noodles were dry / stir fried and side dish a curry like sauce or gravy.
This particular stir fry is something I had at an authentic chinese place in Milan, where immigrants had set up their homestyle restaurant. The lady, a tiny little girl, used to suggest us menus and quickly stir up something in a wok for us each time.
The only thing I was worried was to watch her closely and ensure that she does not end up adding any meat which I did not consume, but after a while she knew what I was worried about and assured she will ensure no mixing of veg/ n. veg bowls.
1 cup broccoli florets
1 cup paneer cubes
1 spring onion finely sliced
1 carrot julienned
1 capsicum julienned
1 tbsp soy sauce
1 tbsp rice vinegar
1 tspn peanut butter (optional)
Oil as required
Salt to taste
1) In a pan, on high flame, heat some oil
2) Add the onions, followed by carrots and capsicum and keep tossing it or sauteing it at high speed to just lightly roast it
3) Add the broccoli and give it a good stir
4) Add the soy sauce, vinegar and green chillies. Toss again
5) Add the peanut butter and if required a spoonful of water to let it come together.
6) Add the paneer pieces (grilled or pan fried , if you do not like raw) to this
7) Add salt and pepper and toss again
8) Garnish with spring onion greens and serve with Noodles or Rice