Soya Stir Fry: Thanking the Indo chinese kitchen union

1:10 AM








Without any blush on the cheeks and flutter of eyelids, I can let you know that we are a couple.Yes, me and my blog. 

Married for a year and still to know so much more. Well, you can say ignorance is bliss in this case, since how many more differences can you take with a pinch of smile. We like to be around each other, to check upon silently for any changing moods and temperaments (or comments in this case). But always a touch (or a click) away...My state of mind is mostly reflected on it and my learnings are methodically recorded there. But if it would have been so blissful, it would have simple been friendship, to make it a marriage we need to throw a few contradictions as well.


Yes after all these contradictions are the salt and pepper of a marriage. And this the list is glaring example of that. Being connected by food, yet our tastes vary. My blog is vegetarian, I am not. It simples loves sugar and butter and cakes, my waistline doesn't. I like simple north Indian food on most days, which it wouldn't even enter its gallery. What to say, after all I married somebody with international tastes...so got to live with that. 

If it stopped only at taste differences, it would have been fine, but what do I do of personality differences. My blog is a complete socialtie, loves to connect, making new friends, visiting others' spaces and making small talks. And as you might have guessed, I prefer to be in my cocoon, with a book, least motivated in using the social network. But on this front, we got to compromise many a times and then it teaches me to be little more social.

And now comes the icing on the cake...our mood swings. Yes we are same in that regard but only that our mood swings are at alternate times and in opposite directions. So it gets in the mood to bake, and it does bake something nice and tasty in the evening, but the mighty me is not in mood to play with camera settings to get a decent picture. Or even to save something for next day to click it. And then on other days, when both cooking and clicking are done, yet I won't be in mood to write..so goes the loop. No, don't think that only I have these mood swings...for last so many days I wanted to post, but it wouldn't agree in any recipe to suit its tastes. Yes a blissfully hopeless situation. Just like all marriages.



Another such marriage, which has stood the test of time is that Indian and Chinese cuisine - resulting is hot and spicy offspring: Indo- Chinese. I'm sure you all love it.

Now this recipe, I'm not really sure is truly Indo chinese or not, but then I have yet to have it at any authentic Chinese restaurant, so I guess this too is also a nice invention by the kitchen gurus.

Soya Chunk Stir Fry Recipe
Adapted from here

Ingredients:
  • 3/4 Cups Uncooked Soy Chunks/Nuggets
  • 1 red Onion, thinly sliced
  • 2 capsicums, any color or mix of it (diced)
  • 2-3 cloves of garlic, roughly chopped
  • 3-4 dry red chillies (adjust as per taste)
  • 2  tbsp oil
  • 2 tbsp light soya sauce ( or 11/2 if dark soya sauce)
  • 1-2 tbsp red chilli sauce
  • 1 large tomatoe, chopped (Recipe suggests puree)
  • Salt to taste
  • Pinch of sugar
  • Green onion for garnish
Method:

  1. Cook soya chunks in boiling water with a pinch of salt in a large pan, till it swells up (about 15-20 mins). Drain and reserve 1/2 cup of the water.
  2. Place dry red chillies in a small bowl with a little oil for 15-20 mins. Add this to the chopped garlic and grind it.
  3. Heat oil in a wok and add ground ginger-chilly paste. Fry for about a min, till garlic changes color. Then add the sliced onion and diced capsicum. Cook on high heat, till they soften.
  4. Then add the soya chunks along with chopped tomatoes. 
  5. Now mix the soya sauce and chilly sauce with the reserved water and add to the pan, along with a pinch of sugar.
  6. Add salt as per taste, and mix well. Cook till the gravy thickens and coats the soya well.
  7. Cook for about 3-4 mins till flavours are blended. Check seasoning and garnish with spring onions.
  8. Serve hot with chilli garlic noodles or fried rice. 


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