- K&N’s Fiery Fingers - 15-18 pieces
- K&N’s Stok - 1 cube
- Oil - 2-3 tbsp
- Garlic - 1 tbsp; chopped
- Green chillies - 2 tbsp; chopped
- Vinegar - 2 tbsp
- Soy sauce - 1 ½ tbsp
- Black pepper powder - 1 tsp
- Water - 1 cup
- Salt - ¼ tsp or to taste
- Green chillies - 6-8; sliced
- Cornstarch slurry - 2 tbsp (¼ cup water dissolved in 2 tbsp cornstarch)
In a wok, heat oil and sauté garlic for a minute. Add green chillies and sauté for another minute.
Add vinegar, soy sauce, black pepper powder, and cook on high flame for 1-2 minutes.
Add water, K&N’s Stok and salt. Cook until fully dissolved.
Gradually add cornstarch slurry and mix until thick in consistency.
Fry K&N’s Fiery Fingers as per instructions on pack.
Add prepared Fiery Fingers and toss it into the mixture until well coated.
Garnish with green chillies. Serve with stir-fried rice and enjoy.
- Oil - 2 tbsp
- Garlic - 1 tbsp; chopped
- Carrot - ¼ cup; chopped
- Bell pepper - ¼ cup; chopped
- Cabbage - ¼ cup; chopped
- Vinegar - 1 tbsp
- Soy sauce - 1 tbsp
- Salt - ½ tsp or to taste
- Black pepper powder - ½ tsp
- Rice - 3 cups; boiled
- Scrambled eggs - 2
- Green onion - ½ cup; chopped
Heat oil in a wok; add garlic and sauté for a minute.
Add carrot, bell pepper, cabbage and sauté for about 2 minutes on high flame.
Add vinegar, soy sauce, salt, black pepper powder and cook for another 2 minutes.
Add boiled rice, scrambled eggs, green onion. Stir well on high flame.
Your stir-fried rice is ready.