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Chop Suey Rice - Thoppi Rice

posted Jul 18, 2010, 2:46 AM by Sri Lankan Food Recipes   [ updated Nov 3, 2012, 11:51 PM ]

 1    Medium red onion chopped
 1    Medium carrot sliced
 100  g  Cabbage chopped
 100  g  Beans sliced
 100  g  Baby corn sliced
 3-4    Hot chilli sliced
 200  g  Tofu
 200  g  Chicken breasts
 2-3  Cloves  Garlic finely chopped
 2  cm  Long piece of ginger, peeled, thinly sliced
 2-3  Tablespoon  Soy sauce
 2  Cubes  Chicken stock
 1/2  Cup  Water
 1  Tablespoon  Corn flour
 1  Teaspoon  Salt
 1/2  Teaspoon  Black Pepper
 1/2  Teaspoon  Chilli flakes
 4  Tablespoon  Oil
     Some lettuce or Salad leaves for decorations
Chop up all your veggies, chicken and tofu into bite sized pieces.
Mix 2 cubes of chicken stock with 1/2 cup of water. Add corn flour and mixed it together and set aside.
Heat two tablespoon of oil in a large wok or frying pan over a high heat until it just starts to smoke. Add chicken and stir fry until golden browned. Remove from pan, set aside.
Heat remaining oil in pan; stir-fry tofu till gets golden and combined onion, garlic, ginger, carrot, beans, and corn until softened slightly and golden brown. Return chicken to pan with vegetables and cabbage. Add salt, pepper and chilli according to the taste. Add chicken stocked with cornflour and soy sauce. Cooked for about 3 - 5 minuets until stock get thickened. Remove from the heat and served with steamed rice.