Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
A vegetarian Fusion recipe with lettuce leaves, button mushrooms - sliced into halves, tofu - cubed. Ready in 55 min, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
29 steps- 1
To start with Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe, get all the ingredients ready and handy
- 2
Preparing the cabbage or lettucePeel the leaves carefully so that they do not split or tear
lettuce leaves(10) - 3
Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos
lettuce leaves(10) - 4
Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
lettuce leaves(10) - 5
Instruction for the Spicy Tomato SaucePuree the tomatoes with green chilli in a mixer without adding any water
green bell pepper (capsicum) - thinly sliced lengthwise(1/2)dry red chilli - cut into smaller (optional)(1 pieces)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)green chilli(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2) - 6
Heat a wok/karahi with oil over low flame
- 7
Add grated garlic
cloves garlic - grated(4)inch ginger - grated(1/2)cloves garlic - grated(3) - 8
When the garlic slightly changes colour, add the pureed tomatoes
cloves garlic - grated(4)tomato(3)cloves garlic - grated(3) - 9
Let the tomatoes cook over low flame till the excess water evaporates and the oil separates
tomato(3) - 10
This step takes up to 10 minutes
- 11
Keep stirring occasionally
- 12
Your spicy tomato sauce is ready!Instruction for the Hot and Sweet VegetablesHeat a vessel with 6 cups of water
soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3) - 13
Add the mushrooms, baby corn, carrots, cauliflower to the boiling water
button mushrooms - sliced into halves(10)baby corn - sliced into halves(10)cauliflower (gobi) - cut into florets(1)carrot (gajjar) - peeled and diced(1) - 14
Let the vegetables boil for 2-3 minutes, then switch off
- 15
Transfer the vegetables to a colander to drain the water
- 16
Refresh the vegetables by pouring cold/normal water on them
- 17
Heat a wok/karahi with oil over a low flame and add the grated ginger-garlic, chilli flakes/chopped red chilli and mix well to incorporate
dry red chilli - cut into smaller (optional)(1 pieces)cloves garlic - grated(4)inch ginger - grated(1/2)red chilli sauce - (adjust according to taste)(1 teaspoon)green chilli(1)cloves garlic - grated(3)teaspoons spring onion greens - finely chopped(2) - 18
Add onions, tofu and salt to fry till the onions turn soft
tofu - cubed(100 grams)onion - thinly sliced lengthwise(1)salt - to tastesalt - salt to tasteonion - thinly sliced lengthwise(1)teaspoons spring onion greens - finely chopped(2) - 19
Now add the boiled vegetables and stir-fry over low heat for 1-2 minutes
- 20
Reduce the flame, add the soya sauce, chilli sauce and honey
dry red chilli - cut into smaller (optional)(1 pieces)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)teaspoons honey(2)green chilli(1) - 21
Keep stirring the vegetables and cook in medium to high flame for 3-4 minutes
- 22
Switch off and garnish with spring onion greens to get the Hot and Sweet Vegetables ready
onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)green chilli(1)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2) - 23
Assembling the TacoTake a single pat dried cabbage leaf and add the onions and bell peppers
onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2) - 24
Spoon the hot and sweet vegetable
- 25
Garnish with the spicy tomato sauce and spring onion greens
onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)green chilli(1)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2) - 26
Your Chinese Taco is ready!To prepare the cabbage or lettuce:Peel the leaves carefully so that they do not split or tear
lettuce leaves(10) - 27
Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos
lettuce leaves(10) - 28
Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
lettuce leaves(10) - 29
Serve Chinese Tacos along with Pasta In Tomato Onion Chutney for your fusion dinner
onion - thinly sliced lengthwise(1)tomato(3)onion - thinly sliced lengthwise(1)teaspoons spring onion greens - finely chopped(2)
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Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
A vegetarian Fusion recipe with lettuce leaves, button mushrooms - sliced into halves, tofu - cubed. Ready in 55 min, serves 4.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
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Directions
29 steps- 1
To start with Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe, get all the ingredients ready and handy
- 2
Preparing the cabbage or lettucePeel the leaves carefully so that they do not split or tear
lettuce leaves(10) - 3
Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos
lettuce leaves(10) - 4
Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
lettuce leaves(10) - 5
Instruction for the Spicy Tomato SaucePuree the tomatoes with green chilli in a mixer without adding any water
green bell pepper (capsicum) - thinly sliced lengthwise(1/2)dry red chilli - cut into smaller (optional)(1 pieces)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)green chilli(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2) - 6
Heat a wok/karahi with oil over low flame
- 7
Add grated garlic
cloves garlic - grated(4)inch ginger - grated(1/2)cloves garlic - grated(3) - 8
When the garlic slightly changes colour, add the pureed tomatoes
cloves garlic - grated(4)tomato(3)cloves garlic - grated(3) - 9
Let the tomatoes cook over low flame till the excess water evaporates and the oil separates
tomato(3) - 10
This step takes up to 10 minutes
- 11
Keep stirring occasionally
- 12
Your spicy tomato sauce is ready!Instruction for the Hot and Sweet VegetablesHeat a vessel with 6 cups of water
soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3) - 13
Add the mushrooms, baby corn, carrots, cauliflower to the boiling water
button mushrooms - sliced into halves(10)baby corn - sliced into halves(10)cauliflower (gobi) - cut into florets(1)carrot (gajjar) - peeled and diced(1) - 14
Let the vegetables boil for 2-3 minutes, then switch off
- 15
Transfer the vegetables to a colander to drain the water
- 16
Refresh the vegetables by pouring cold/normal water on them
- 17
Heat a wok/karahi with oil over a low flame and add the grated ginger-garlic, chilli flakes/chopped red chilli and mix well to incorporate
dry red chilli - cut into smaller (optional)(1 pieces)cloves garlic - grated(4)inch ginger - grated(1/2)red chilli sauce - (adjust according to taste)(1 teaspoon)green chilli(1)cloves garlic - grated(3)teaspoons spring onion greens - finely chopped(2) - 18
Add onions, tofu and salt to fry till the onions turn soft
tofu - cubed(100 grams)onion - thinly sliced lengthwise(1)salt - to tastesalt - salt to tasteonion - thinly sliced lengthwise(1)teaspoons spring onion greens - finely chopped(2) - 19
Now add the boiled vegetables and stir-fry over low heat for 1-2 minutes
- 20
Reduce the flame, add the soya sauce, chilli sauce and honey
dry red chilli - cut into smaller (optional)(1 pieces)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)teaspoons honey(2)green chilli(1) - 21
Keep stirring the vegetables and cook in medium to high flame for 3-4 minutes
- 22
Switch off and garnish with spring onion greens to get the Hot and Sweet Vegetables ready
onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)green chilli(1)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2) - 23
Assembling the TacoTake a single pat dried cabbage leaf and add the onions and bell peppers
onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2) - 24
Spoon the hot and sweet vegetable
- 25
Garnish with the spicy tomato sauce and spring onion greens
onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)green chilli(1)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2) - 26
Your Chinese Taco is ready!To prepare the cabbage or lettuce:Peel the leaves carefully so that they do not split or tear
lettuce leaves(10) - 27
Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos
lettuce leaves(10) - 28
Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
lettuce leaves(10) - 29
Serve Chinese Tacos along with Pasta In Tomato Onion Chutney for your fusion dinner
onion - thinly sliced lengthwise(1)tomato(3)onion - thinly sliced lengthwise(1)teaspoons spring onion greens - finely chopped(2)
Rate this recipe
