The Chinese Sizzler....

Hot ginger or garlic sauce is poured over stir fried vegetables placed on a hot iron plate. The sauce sizzles, and thus the name. Noodle cutlets accompany it.
Serves 4
NOODLE CUTLETS
Potatoes boiled grated 3
Carrot cut into tiny cubes 1
Capsicum cut into tiny cubes 1
Onion chopped finely 1
Salt 1 tsp
Soya sauce 1 tsp
Red chilli powder ½ tsp
Oil 2 tbsp
Bread crumbs 6 tbsp
Noodles boiled 50gms.
Heat oil. Stir fry onion for ½ minute. Add carrot and capsicum. Stir fry for 1 minute.
Add potatoes, soya sauce, salt & chilli powder. Mix well.
Remove from fire. Add bread crumbs. Mix well and shape into oval balls. Flatten them slightly. Dip in a thin batter prepared by mixing 2 tbsp flour with 4 tbsp water.
Cover with boiled noodles. Deep fry to a golden brown colour.
GINGER SAUCE
Ginger paste 1 tbsp
Oil 2 tbsp
Dry Red chillies 2
Vinegar 1 tbsp
Soya sauce 1 tsp
Tomato ketchup 2 tbsp
Salt, pepper ½ tsp
Water 1 cup
1 ½ tbsp corn flour dissolved in ½ cup water
Grind red chillies with ginger to a paste.
Heat oil. Stir fry paste on low flame for 1 minute.
Add soya sauce, tomato ketchup, vinegar, salt & pepper. Cook for 1 minute.
Add water. Boil.
Add corn flour paste, stirring continuously. Cook till thick.
STIR FRIED VEGETABLES
¼ of small cauliflower, parboiled – cut into flowerettes
Parboiled French beans cut into 1” long pieces 5-6
Cabbage leaves – torn into big pieces 2
Carrot – parboiled, cut into leaves & flowers
Onion – cut into fours & separated 1
Salt, pepper to taste
A pinch of sugar
Oil 2 tbsp
Heat oil. Add onions. Stir fry for 1 minute.
Add cauliflower. Stir fry for 2 minutes
Add all other vegetables, salt, pepper & sugar.
Stir fry for one minute. Remove from fire.
TO SERVE
Place the noodle cutlets & stir fried vegetables on a hot iron plate.
Pour the prepared hot sauce over it.
Fried potato fingers may accompany the sizzler.