VEG MANCHURIAN IN AIRFRYER

Ingredients and Instructions:

for veg balls: finely chop all vegetables (cabbage, carrot, capsicum, onions) , add two table spoon corn starch, two table spoon all purpose maida, half tsp black pepper, half tsp salt, and mix in a bowl. Make small balls using the palms of your hand. Airfry for 15 minutes @ 200 degree.

for Manchurian sauce: on a low flame stir and saute in sesame oil the finely chopped garlic, ginger, green chilies, onions, Add soy sauce, tomato sauce, red chili sauce, one forth tsp corn starch, black pepper, vinegar and salt as required. then add the airfried veg balls. stir so that the sauce coats the veg balls evenly. switch off the flame and add half tsp rice vinegar or regular white vinegar. serve hot after garnishing with spring onion greens.

VIDEO RECIPE: The Best Beef and Broccoli

The Best Beef and Broccoli

The latest in our video recipe series in cooperation with CBC Newfoundland and Labrador has been a very popular dish on Rock Recipes. Our easy, delicious Beef and Broccoli has many rave reviews and many people have said it's better that most restaurant versions they've tried. Our family prefers it over Chinese noodles rather than rice for a quick and easy weekday meal when you have little time to spare.

For the full recipe click here.

For Mobile users, if the video doesn't load below, please try this link

Singapore Style Noodles

Singapore Style Noodles

One of my favorite take-out Chinese food meals is also one that we now make at home. You can add or modify the vegetables and meats to your own tastes. If you don't like shrimp don't add them. Substitute chopped broccoli for the green onions if you like; the recipe will be good no matter how you modify the ingredients which also goes for the chili pepper, add a little or a lot depending on your heat preference.

This delicious dish has quickly become a go-to quick meal at our house and one we all really enjoy.

Serves 6-8

• 1 pound rice vermicelli noodles, cooked and drained

Meats:

• 1/2 pound lightly sautéed shrimp
• 1/2 pound lightly sautéed boneless chicken breast slices
• 1/2 pound lightly sautéed pork tenderloin slices

Vegetables:

• 1 small red pepper, julienned
• 2 small green onions sliced
• 2 cups fresh bean spouts
• 1/2 cup thinly sliced celery
• 1 cup thinly sliced Chinese or Napa cabbage
• 4 tbsp chopped cilantro (optional)

Start by lightly sautéing the shrimp, chicken and pork and set aside.

To a large wok add:

• 4 tbsp peanut oil
• 1 tsp toasted sesame oil
• 4 cloves minced garlic
• 2 tbsp minced fresh ginger
• 1/2 small onion, julienned
• 1 minced fresh chili pepper (more or less to taste)

Cook until the onions are softened then add:

• 1/2 cup chicken stock
• 1/4 cup Hoisen sauce
• 4 tbsp light soy sauce
• 1/2 tsp black pepper
• 1 tsp Chinese Five Spice Powder
• 2 tbsp yellow curry powder

Simmer until the volume is reduced by about 1/4 then add the meats and vegetables and cook for an additional minute before adding the cooked rice noodles and tossing everything together until the noodles are evenly coated.