Chow mein

Noodles - 1 pkt

Cabbage - 2 cups 

Carrot - 2 medium 

Capsicum - 1 large

Onion - 1

Brocolli - 4 florets

Paneer - 200gms

Veg stock - 1/4 cup

(Or) maggi vegetable cube crumbled and mixed with 1/4 cup water

Oil - 4 tbsp

Red chilli - 4

Garlic - 4 cloves

Oil - 2 tbsp (preferably til)

Soy sauce - 4 tsp

Oyster sauce - 4 tbsp

Salt

Pepper - 2 tsp

Corn flour - 2 tbsp

To make vegetable stock:

Mix 2 tbsp oyster sauce, 2 tsp soya sauce, salt, pepper and 1 tbsp corn flour. Add about 2 tbsp water to loosen the marinade.

Marinate the paneer in it.

Add the noodles to boiling water and cook till done.

Drain.

Then add 1 tbsp oil to prevent the noodles from sticking.

Heat 1 tbsp oil.

Sauté  the paneer on high flame for 4-5 minutes.

Move the paneer to a plate.

Pound the red chilli and garlic together.

In the rest of the oil, start frying the paste.

When the garlic starts turning golden, add the onion.

Move the onion to the paneer.

Add 1 tbsp oil to the kadai and heat till nearing smoking.

Next go in the vegetables. Start with carrot and beans.

After a minute add the cabbage.

Stir fry on high for 1 minute and add the capsicum.

Mix and cook covered on low flame for 5 minutes.

Mix the vegetable stock with 2 tbsp oyster sauce, 2 tsp soya sauce, salt and pepper.

Make a well inside the vegetables and add this sauce.

Add the steamed Brocolli also.

Add the paneer and onion to the vegetables.

Remember the paneer marinade?

Add this marinade - diluted - also to the vegetables.

Boil for 1 minute.

Mix 1 tbsp corn flour with 3 tbsp water and add to curry.

Boil for 1 minute until it curry thickens.

Decorate with leek and spring onion.

Serve with the boiled noodles.