A Chinese Platter – Chilli Paneer, Chowmein and Schezwan Fried Rice!

After a heart throbbing response to my first post of Chinese food, hereby I present the extended version of the same. Initially it was only Veg. Manchurian and Fried Rice. But today it’s time for:

  1. Chilli Paneer
  2. Veg. Chowmein
  3. Schezwan Fried Rice – Veg

Drooling? Even me too! 😀

According to food critic Bonny Wolf, Chinese cuisine is one of the “Three Grand Cuisines” in the world, together with the French and Turkish cuisines.

The “Eight Culinary Cuisines” of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. 

Hmm. Quite interesting! 🙂 We will learn and discuss all the cuisines at Encyclopedia of Global Cuisines but first let’s have a look on the recipes.

But before recipes, 2 tips.

a) For boiling rice or noodles: Boil them atleast an hour before cooking. Take water in a wok. Add salt and 2 tsp of any oil. Once the water is boiled, add noodles or rice. Let them cook accordingly. Once they are boiled, drain the excess water. Now spread the noodles/rice on a kitchen towel and let it rest for 20 mins under fan. All the water will be soaked. Do add some more oil and mix. This will ensure the noodles/rice are seperated and light!

b) Moreover, one thing which distinguishes chinese cuisines with the rest is the way we cut the vegetables. Same vegetables but the cutting will be different depending upon the recipe. Like here, we chopped the vegetables finely for Schezwan Fried Rice but for Veg Chowmein, we will slice them finely in vertical shapes. 🙂 Have a look!

  1. Schezwan Fried Rice 

Serves: 4

Preparation time: 15 mins

Cooking time: 10 mins


2 cups boiled rice ( Cooled in fridge for 2 hours )

2 cups finely chopped mix vegetables ( Beans, Carrots, Corns, Green Capsicums, Cabbage etc.)

1 medium sized onion – finely chopped

1 tbsp Ginger Garlic paste

2 tbsp Chings Schezwan Fried Rice Masala

1 tbsp Vinegar

2 tbsp Olive oil

1 tsp Black pepper

Salt – According to taste

For garnishing – Fresh paneer cubes


Heat olive oil in a wok. Add onions and fry for few seconds. Add ginger – garlic paste and fry. Now add the chopped vegetables and stir fry them on high flame for about 2 mins. Add Chings schezwan fried rice masala and pepper powder. Pour 1 tbsp of water to avoid sticking of masalas into the wok. Mix well.

Add rice and salt. Add Vinegar. Keep mixing on high flame for about 2 mins. Add some more garlic from above if you want. Garnish it with fresh paneer cubes!

Schezwan Vegetarian Fried Rice is ready! 🙂


2. Veg Chowmein

Chinese cuisine is termed as one of the most healthy cuisine and the major reason behind it is the unlimited amount of fresh vegetables we can use while cooking. I being a veg lover use double the amount of veggies everytime I cook. 🙂 You may choose according to yourself.

Serves: 4

Preparation time: 15 mins

Cooking time: 15 mins


2 packs Hakka Noodles – Boiled

2 cups thinly sliced vegetables ( Carrots, Beans, Cabbage, Capsicum, etc)

1 medium onion – sliced

1 tbsp finely chopped garlic

1/2 tsp grated ginger

1 tbsp – Soya Sauce

1/2 tbsp – Chilli Sauce

1 tbsp – Tomato Sauce

1 tbsp – Vinegar

2 tbsp Olive oil

1 tsp black pepper

Salt – According to taste

Garnish with Spring Onions ( Thought I don’t have it today 🙂 )


Heat oil in a deep wok.Add onions, ginger and half the garlic. Fry well. Add vegetables and stir fry them for 2 mins.

Now mix the sauces and add in the vegetables. Add noodles. Mix well on high flame. Add salt, pepper and vinegar. Mix well.

Sprinkle remaining garlic on top and mix lightly. Arrange it on a plate and garnish with fresh spring onions. Serve immediately! 🙂


3. Chilli Paneer

After Vegetable Manchurian, Chilli Paneer is the most favorite dish of most of the vegetarian chinese lovers. Do you agree? 🙂 I am crazy for chilli paneer as the outburst of flavors it promises is simply drool worthy! 🙂

Preparation time: 10 mins

Cooking time: 10 mins

Serves: 4


Paneer – Cubed ( 2 cups / 12 – 16 pieces )

APF – 2 tbsp

Cornflour – 2 tsp

Rice flour – 1 tsp ( Optional )

Ginger Garlic paste – 2 tbsp ( Prefer it to be home made only)

1 big onion – Diced in big squares

1 capsicum – Diced in big squares

Vinegar – 1 tbsp

Knorr Chinese Chilli – 1 Pack

Oil for frying

Salt – according to taste


Prepare a thick batter of APF , Cornflour, Rice flour, Ginger- Garlic paste ( 1 tbsp) , Salt and pepper. Dip each paneer cube in the batter and fry it. Make sure to not put more than 5 pieces together in the oil. It will help in preventing the sticking of the paneer cubes. Once fried, soak the extra oil using tissues and keep it aside.

Now, take a tsp of oil in a pan. Add onions. Fry. Add rest of the ginger-garlic paste. Fry. Add capsicums. Now follow the instructions on Knorr Chinese Chilli and prepare the mixture of water and powder. Add it to the wok. And let it simmer for atleast 5 mins till it is boiled. Once cooked, add paneer cubes into it. Add vinegar. Mix well. Serve hot!


For the exclusive Chinese evenings, don’t forget to follow the other recipes too 🙂


Click For Veg Manchurian and Fried Rice



4 thoughts on “A Chinese Platter – Chilli Paneer, Chowmein and Schezwan Fried Rice!

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