A Tangy ...Chinese dinner Combo

Often when I tell my friends about some recipe which is quick and easy to make, they come back complaining that it took a lot of time chopping the veggies.My dear friends...love your knife and use it smartly.Perhaps i will cover that topic some other time.Right now ..back to the tangy dinner!

So the dinner consists of steamed rice with orange-lemon chicken and vegetables in a tangy sauce.

Orange-Lemon Chicken
All you need is: Boneless chicken cut into thin strips about 200 grams.
Minced garlic about 1 Tbsp (can increase or decrease depending on your garlic quotient)
Fresh young ginger cut into thin slices (again as per your taste, i add around 6-7)
Orange juice about a cup
Orange zest about 1 Tsp
Lemon zest about 1 Tsp (please note its lemon and not lime)
Lime juice about 1 Tbsp (can increase/decrease depending now sour the orange is)
1 Tsp sugar
1 Tbsp light soya sauce
Salt to taste
Corn starch (about 1Tsp should be enough to thicken the sauce)
Dried red chilies
Spring onion (green part only)
Heat oil in a wok. Add the ginger garlic and red chilies. When the garlic gives a good aroma add the chicken and cook it on high till the pink color disappears.Now add all the other ingredients but for the corn starch.When the chicken is almost done add the corn starch dissolved in water and cook for further 1-2 minutes add the spring onion just before serving.

Vegetables in Tangy Sauce

For this you need:
Veggies of your choice chopped into big chunks(i use beans,carrots,capsicum,aubergine,shallots)
3 Tbsp tomato puree
1 Tbsp soy sauce
1Tbsp vinegar
dried red chilies
1Tbsp honey
corn starch
salt to taste
Ginger
Garlic

Heat oil in a wok. Add ginger garlic paste followed by the shallot petals cut into squarish shapes. when they become crisp add beans and cook for 1-2 minutes on high. Now add all the other veggies and cook briefly. Don't overcook them as they become gooey and don't taste that good. now add all the other ingredients leaving only the corn starch. When almost done add the corn starch dissolved in water. Cook for another 2-3 minutes and piping hot.

Steamed Rice

Most simple to make yet difficult to make it "perfect" is the steamed white rice. Everyone has their favorite way of doing it. Mine is as follows:
Basmati Rice 1 cup
1 3/4 cup water

Wash the rice atleast 4-5 times to clean and remove all the starch that makes it sticky. Now soak the rice in water for about 30 min. You will see the rice becomes a little brittle and pearl white in color. Now drain the water and add 1 3/4 cups of water and let the rice cook . You can also add a little salt . This steaming hot rice is perfect with just about anything!!