Recipes & Inspirations
Chilli Vinegar Dumplings
Chilli Vinegar Dumplings Recipe is a delicious mixed-vegetable filled dumpling dish served steamed or pan-fried with a tangy chilli-vinegar sauce. Ingredients For the Dumplings: 1 cup all-purpose flour 1/4 cup water (adjust as needed) 1/4 teaspoon salt For the Filling: 1 cup finely chopped mixed vegetables (cabbage, carrots, bell peppers, mushrooms, etc.) 1/4 cup finely chopped onions 1 tablespoon ginger-garlic paste 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar 1 teaspoon sesame oil (optional) Salt and pepper to taste 2 tablespoons oil for sautéing For the Sauce: 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar 1 tablespoon tomato ketchup 1 tablespoon cornstarch mixed with 1/4 cup water 1 tablespoon sugar 1/2 cup water 2 tablespoons oil Instructions PREPARE THE DUMPLING DOUGH: In a bowl, mix the all-purpose flour and salt. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes. PREPARE THE FILLING: Heat oil in a pan. Add chopped onions and sauté until translucent. Add the ginger-garlic paste and sauté for another minute. Add the finely chopped mixed vegetables and cook until tender. Stir in the Winn Soya sauce, Winn Chilli Vinegar, salt, and pepper. Cook for another 2 minutes. Turn off the heat and let it cool. ASSEMBLE THE DUMPLINGS: Divide the dough into small equal-sized balls. Roll each ball into a thin circle (about 3 inches in diameter). Place a small spoonful of the vegetable filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal the dumplings. You can also pleat the edges for a decorative look. COOK THE DUMPLINGS: You can steam or pan-fry the dumplings. To steam: Place the dumplings in a steamer lined with parchment paper and steam for 10-12 minutes until they are cooked through. To pan-fry: Heat 2 tablespoons of oil in a non-stick pan. Place the dumplings in the pan and cook until the bottoms are golden brown. Add 1/4 cup of water to the pan, cover, and let them steam until the water evaporates and the dumplings are cooked through. PREPARE THE SAUCE: Heat oil in a pan. Add the soy sauce, winn chilli vinegar, tomato ketchup, sugar, and chili sauce. Mix well. Add the cornstarch mixture and stir continuously until the sauce thickens. Adjust seasoning if necessary. SERVE: Arrange the cooked dumplings on a serving plate. Drizzle the prepared sauce over the dumplings or serve it on the side for dipping. Garnish with chopped spring onions or sesame seeds if desired. Enjoy your delicious Chilli Vinegar Dumplings made with Winn Chilli Vinegar!
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Chilli Vinegar Salad Dressing
Chilli Vinegar Salad Dressing Recipe is a vibrant, tangy dressing made with Winn Chilli Vinegar, olive oil, honey, and lemon juice — perfect for fresh salads or drizzling over vegetables. Ingredients 2 tablespoons Winn Chilli Vinegar 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon lemon juice Salt to taste Freshly ground black pepper to taste Mixed salad greens (lettuce, spinach, arugula, etc.) Assorted vegetables (cucumbers, tomatoes, bell peppers, carrots, onions, etc.) Optional toppings: sliced almonds, croutons, shredded cheese, etc. Instructions In a small bowl, whisk together the Winn Chilli Vinegar, olive oil, honey, lemon juice, salt, and black pepper until well combined. Adjust the quantities of honey, lemon juice, salt, and pepper according to your taste preferences. Wash and prepare your mixed salad greens and assorted vegetables. Chop them into bite-sized pieces and place them in a large salad bowl. Drizzle the prepared Chilli Vinegar dressing over the salad greens and vegetables. Toss the salad gently to coat all the ingredients evenly with the dressing. Taste the salad and adjust the seasoning if necessary. If desired, sprinkle optional toppings such as sliced almonds, croutons, or shredded cheese over the salad for added flavor and texture. Serve the Chilli Vinegar Salad immediately as a refreshing and tangy side dish or as a light and healthy meal on its own. Enjoy your delicious and flavorful Chilli Vinegar Salad!
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Mixed Vegetable Manchurian Gravy
Mixed Vegetable Manchurian Gravy Recipe is a savory Indo-Chinese dish where crispy mixed-vegetable balls are bathed in rich gravy made with Winn Manchurian Sauce, dark soy and chilli vinegar. Ingredients For the Manchurian balls: 2 cups mixed vegetables (carrots, cauliflower, bell peppers, onions, cabbage) 1 cup chopped onions 1/2 cup all-purpose flour 1/4 cup corn flour Oil for frying Salt to taste Black pepper to taste 1 tablespoon ginger-garlic paste For the Manchurian Gravy: 4 -5 tablespoon Winn Manchurian Sauce 2 cups water 1 tablespoon Winn Dark Soya sauce 1 tablespoon Winn Chilli vinegar Instructions Start by washing and chopping the mixed vegetables and keep them in a large bowl. In a separate bowl, mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste to make a batter. Dip the mixed vegetables in the batter and deep fry them in hot oil until they turn golden and crispy. Keep the fried vegetables aside. Now, heat oil in a pan and add chopped onions. Fry the onions until they turn golden brown. Add Winn Manchurian Sauce, water, Winn Dark Soya sauce, Winn Chilli Vinegar to prepare the gravy. Let the gravy come to a boil and simmer for 5-7 minutes on low heat. Add the fried vegetables to the gravy and mix well. Cook for another 2-3 minutes until the vegetables are coated well with the gravy. Your Mixed Vegetable Manchurian Gravy is ready to be served hot with steamed rice or noodles. Enjoy the delicious Indo-Chinese dish made effortlessly with Winn Manchurian Sauce!
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Veg Manchurian
Veg Manchurian Recipe is a delicious Indo-Chinese dish featuring crispy vegetable balls tossed in Winn Manchurian Sauce and simmered to perfection. Ingredients For the Manchurian balls: 1 cup cabbage, finely grated 1 cup carrot, finely grated 1/2 cup capsicum (bell pepper), finely chopped 1/2 cup onion, finely chopped 2-3 green chilies, finely chopped (optional) 2 tablespoons garlic, minced 2 tablespoons ginger, minced 1/4 cup all-purpose flour (maida) 1/4 cup cornflour (cornstarch) Salt to taste Black pepper to taste Oil for frying For the Manchurian: 1 cup Winn Manchurian Sauce 1/2 cup vegetable stock or water Spring onions, chopped (for garnish) Instructions PREPARE THE MANCHURIAN BALLS: In a large mixing bowl, combine the grated cabbage, carrot, chopped capsicum, onion, green chilies (if using), garlic, and ginger. Add the all-purpose flour and cornflour. Season with salt and black pepper. Mix everything well to form a dough-like consistency. If the mixture is too dry, add a little water. If too wet, add a bit more flour. Shape the mixture into small balls, approximately the size of a walnut. FRY THE MANCHURIAN BALLS: Heat oil in a deep frying pan over medium heat. Fry the balls in batches until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside. ADD WINN MANCHURIAN SAUCE: In a large wok or frying pan, heat 2 tablespoons of oil over medium-high heat. Add the cooked Manchurian balls to the pan. Pour in the ready-made Winn Manchurian Sauce and vegetable stock or water. Stir well to coat the balls evenly with the sauce. Let it simmer for 2-3 minutes to absorb the flavors SERVE: Garnish with chopped spring onions and serve hot with fried rice, noodles or as an appetizer. Enjoy your delicious Veg Manchurian with the rich and flavorful Winn Manchurian Sauce!
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Schezwan Noodles
Schezwan Noodles Recipe is a fiery, flavorful stir-fry made with noodles and mixed vegetables coated in Schezwan chutney and sauce. Ingredients 200 grams Winn Hakka Noodles 2 tablespoons oil (vegetable or sesame) 1 medium onion, finely sliced 1 cup mixed vegetables (carrots, bell peppers, peas, and beans), julienned 1/2 cup cabbage, shredded 1/2 cup spring onions, chopped (green and white parts separated) 2-3 cloves garlic, minced 1-inch piece ginger, minced 2-3 tablespoons Winn Schezwan Chattak Chutney 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar Salt to taste 1/2 teaspoon black pepper Instructions PREPARE THE NOODLES: Cook the noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Drizzle a little oil and toss to prevent sticking. Set aside. HEAT THE OIL: In a large wok or frying pan, heat the oil over medium-high heat until it shimmers. SAUTÉ THE AROMATICS: Add the sliced onions and sauté until they turn translucent. Add the minced garlic and ginger and cook for another minute until fragrant. COOK THE VEGETABLES: Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp. Add the shredded cabbage and the white parts of the spring onions. Stir-fry for another 2 minutes INCORPORATE THE WINN SCHEZWAN CHATTAK CHUTNEY Push the vegetables to one side of the wok and add the Winn Schezwan Chattak Chutney to the other side. Let it cook for 30 seconds to release its flavors, then mix everything together. SEASON AND ADD NOODLES: Pour in the Winn Dark Soya sauce and Winn Chilli Vinegar. Mix well. Add the cooked Winn Hakka Noodles to the wok. Toss everything together gently to ensure the noodles are evenly coated with the sauce and vegetables. FINAL TOUCHES: Season with salt and black pepper to taste. Add the green parts of the spring onions and give a final toss. SERVE: Serve hot, garnished with additional spring onions or a sprinkle of sesame seeds if desired. Enjoy your spicy and flavorful Schezwan Noodles!
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Schezwan Fried Rice
Schezwan Fried Rice recipe is a vibrant and spicy fried rice dish made with mixed vegetables, Winn Schezwan Chattak chutney, dark soy, and chilli vinegar for a flavor explosion. Ingredients 2 cups cooked basmati rice 2 tablespoons oil (vegetable or sesame) 1 medium onion, finely chopped 1 cup mixed vegetables (carrots, bell peppers, peas, and beans), finely chopped 1/2 cup cabbage, shredded 1/2 cup spring onions, chopped (green and white parts separated) 2-3 cloves garlic, minced 1-inch piece ginger, minced 2-3 tablespoons Winn Schezwan Chattak chutney 2 tablespoons Winn Dark Soya sauce 1 tablespoon Winn Chilli Vinegar Salt to taste 1/2 teaspoon black pepper Instructions PREPARE THE RICE: If using freshly cooked rice, spread it out on a plate and let it cool completely. This helps in avoiding clumps and ensures that the grains remain separate while frying. HEAT THE OIL: In a large wok or frying pan, heat the oil over medium-high heat until it shimmers. SAUTÉ AROMATICS Add the chopped onions and sauté until they turn translucent. Add the minced garlic and ginger and cook for another minute until fragrant. COOK THE VEGETABLES: Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp. Add the shredded cabbage and the white parts of the spring onions. Stir-fry for another 2 minutes. INCORPORATE THE WINN SCHEZWAN CHATTAK CHUTNEY Push the vegetables to one side of the wok and add the Winn Schezwan Chattak chutney to the other side. Let it cook for 30 seconds to release its flavors, then mix everything together. SEASON & ADD RICE: Pour in the Winn Dark Soya sauce and Winn Chilli Vinegar. Mix well. Add the cooked rice to the wok. Toss everything together gently to ensure the rice is evenly coated with the sauce and vegetables. FINAL TOUCHES: Season with salt and black pepper to taste. Add the green parts of the spring onions and give a final toss. SERVE: Serve hot, garnished with additional spring onions or a sprinkle of sesame seeds if desired. Enjoy your delicious Schezwan Fried Rice!
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Soya Sauce Glazed Mushrooms
Soya Sauce Glazed Mushrooms Recipe is an easy, savory dish featuring mushrooms sautéed with garlic and ginger and glazed in Winn Dark Soya Sauce for a glossy, flavorful finish. Ingredients Mushrooms: 500g, cleaned and sliced Winn Dark Soy Sauce: 3-4 tablespoons Garlic: 3 cloves, minced Ginger: 1-inch piece, minced Vegetable Oil: 2 tablespoon Green Onions: 2, thinly sliced (for garnish) Sesame Seeds: 1 tablespoon, toasted (for garnish) Salt: to taste Black Pepper: to taste Instructions PREPARE THE MUSHROOMS: Clean the mushrooms with a damp cloth or mushroom brush to remove any dirt. Slice the mushrooms into even pieces. SAUTÉ THE AROMATICS: Heat vegetable oil in a large skillet or frying pan over medium heat. Add minced garlic and ginger and sauté for about 1-2 minutes until fragrant. COOK THE MUSHROOMS: Add the sliced mushrooms to the pan, spreading them out into a single layer. Let the mushrooms cook undisturbed for a couple of minutes until they start to release their moisture. Stir the mushrooms and continue cooking until they are tender and golden brown. GLAZE WITH SOYA SAUCE: Pour the Winn Dark Soya sauce over the cooked mushrooms in the pan. Toss the mushrooms to coat them evenly with the Winn Dark Soya sauce. Allow the soya sauce to reduce and form a glaze, about 2-3 minutes. The mushrooms should be well coated and glossy. SEASON & GARNISH: Season the glazed mushrooms with salt and black pepper to taste. Garnish with thinly sliced green onions and toasted sesame seeds for added flavor and texture. SERVE: Transfer the soya sauce glazed mushrooms to a serving dish. Serve hot as a side dish or as a topping for rice, noodles or salads. Enjoy your delicious Soya Sauce Glazed Mushrooms!
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Fried Rice
Vegetable Fried Rice Recipe is an easy and satisfying dish made with fluffy rice, mixed vegetables, garlic, and ginger sautéed together with Winn Dark Soy Sauce and a hint of sesame oil. Ingredients Cooked Rice: 4 cups Mixed Vegetables: 2 cups (e.g., carrots, peas, corn, bell peppers), finely diced Onion: 1 medium, finely chopped Garlic: 3-4 cloves, minced Ginger: 1-inch piece, minced winn Dark Soy Sauce: 3-4 tablespoons (adjust to taste) Sesame Oil: 2 tablespoons Vegetable Oil: 2 tablespoons Salt: to taste Black Pepper: to taste Green Onions: 2, finely chopped (for garnish) Sesame Seeds: for garnish (optional) Instructions PREPARE THE RICE: If using freshly cooked rice, spread it out on a tray to cool down. Alternatively, you can use day-old rice which works great for fried rice. STIR-FRY THE VEGETABLES: Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant. Add finely chopped onion and cook until translucent. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp. PREPARE THE GRAVY: In the same wok or a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, ginger, and green chilies, and sauté for about a minute until fragrant. Add the chopped onion and diced bell pepper, stir-frying for 2-3 minutes until they start to soften. COMBINE WITH RICE: Add the cooked rice to the pan with the vegetables. Drizzle Winn dark soya sauce and sesame oil over the rice. Using a spatula, toss everything together until the rice is evenly coated with the sauce and heated through. Season with salt and black pepper to taste. Adjust the amount of soy sauce according to your preference for saltiness and color. GARNISH & SERVE: Gently add the fried Manchurian balls into the sauce, tossing to coat them evenly. Cook for an additional minute until the sauce and balls are thoroughly heated. GARNISH & SERVE: Garnish the vegetable fried rice with chopped green onions and sesame seeds for added flavor and texture. Serve hot as a main dish or as a side with your favorite Asian dishes. Enjoy your flavorful and satisfying Vegetarian Vegetable Fried Rice!
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Spicy Thai Green Chilli Stir-fry
Spicy Green Chilli Stir Fry Recipe is a quick, flavorful dish made with tofu and colorful veggies tossed in Winn Green Chilli Sauce, finished with fresh Thai basil for bold, zesty heat. Ingredients For the Stir-fry: Tofu- 300g, thinly sliced Vegetables: (e.g., bell peppers, broccoli, carrots) – 2 cups, thinly sliced Onion: 1 large, thinly sliced Garlic: 3-4 cloves, minced Ginger: 1 inch piece, minced Thai Basil Leaves: 1/4 cup, chopped Winn Green Chilli Sauce: 1/4 cup Vegetable Oil: 2 tablespoons Salt: to taste Cooked Rice or Noodles: for serving Instructions PREPARE THE INGREDIENTS: Slice the tofu and prepare the vegetables by slicing them into uniform sizes. Mince the garlic and ginger, and thinly slice the onion. STIR-FRY THE INGREDIENTS: Heat vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Add the thinly sliced tofu to the pan and stir-fry until it’s cooked through. Add the sliced onions and continue to stir-fry for another 2-3 minutes until they start to soften. Add the sliced vegetables to the pan and stir-fry for an additional 3-4 minutes until they are tender but still crisp. ADD THE GREEN CHILLI SAUCE: Pour the winn green chilli sauce over the stir-fried ingredients in the pan. Stir well to coat all the ingredients evenly with the sauce. Allow the sauce to simmer for 2-3 minutes, stirring occasionally. FINISH AND SERVE: Once the sauce has thickened slightly and everything is well coated, turn off the heat. Stir in the chopped Thai basil leaves for a burst of flavor. Taste and adjust the seasoning with salt if needed. Serve the spicy Thai green chili stir-fry hot over cooked rice or noodles. Enjoy the bold and spicy flavors of this Thai-inspired dish made with the convenience of winn green chilli sauce!
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Chilli Paneer
Chilli Paneer Recipe is a spicy and flavorful Indo-Chinese dish made with crispy paneer cubes, bell peppers, onions, garlic, and Winn sauces. Ingredients Paneer: 200 grams, cubed Bell Peppers: 1 cup, sliced Onion: 1 medium, sliced Garlic: 4-5 cloves, minced Ginger: 1 inch piece, minced Green Chilies: 2, slit Spring Onions: 1/2 cup, chopped (green and white parts separated) Coriander Leaves: for garnish Winn Dark Soya Sauce: 2 tablespoons Winn Red Chilli Sauce: 3 tablespoons Winn Tomato Ketchup: 2 tablespoons Cornflour: 1 tablespoon, mixed with 2 tablespoons water (for slurry) Salt: to taste Pepper: to taste Oil: for frying and cooking Instructions PREPARE THE PANEER: Heat oil in a frying pan. Shallow fry the paneer cubes until golden brown. Remove and drain on paper towels. MAKE THE SAUCE: Add the Winn Dark Soya Sauce, Winn Red Chilli Sauce, and Winn Tomato Ketchup to the pan. Mix well. Add salt and pepper to taste. GARNISH AND SERVE: Turn off the heat and garnish with the green parts of the spring onions and coriander leaves. PREPARE THE VEGGIES: In the same pan, add a little more oil if needed. Sauté the garlic, ginger, and green chillies until fragrant. Add the sliced onions and sauté until they turn translucent. Add the bell peppers and cook for 2-3 minutes. They should be slightly tender but still crunchy. COMBINE EVERT Add the fried paneer cubes to the pan. Pour the cornflour slurry into the pan to thicken the sauce. Mix well and cook for another 2-3 minutes until the sauce coats the paneer and veggies nicely. Add the chopped white parts of the spring onions and mix. Enjoy your Veg Chilli Paneer with the spicy kick from Winn Red Chilli Sauce!
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Spicy Eggplant
Spicy Eggplant recipe is a bold, flavorful dish made with tender eggplant stir-fried in Winn Red Chilli Sauce with garlic, ginger, and dried chilies. Ingredients For the Sauce: 2 tablespoons Winn Red Chilli sauce (adjust to taste) 1 tablespoon sugar 1/2 cup vegetable broth 1 tablespoon cornstarch mixed with 2 tablespoons water For the Stir-fry: 2 medium eggplants cut into 2-inch long strips 3 tablespoons vegetable oil 4-5 cloves garlic, minced 1 tablespoon ginger, minced 4-5 dried red chilies, cut into halves 1/2 cup onions, chopped Instructions PREPARE THE SAUCE: In a small bowl, mix together the Winn Red Chilli sauce, sugar, and vegetable broth. Set aside. PREPARE THE EGGPLANT: Sprinkle the eggplant strips with salt and let them sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry with paper towels. SERVE: Garnish using your favorite Winn Red Chilli sauce . Serve hot with steamed rice. STIR-FRY: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies, garlic, and ginger to the wok. Stir-fry until fragrant, about 1 minute. Add the onions and stir-fry for another minute. Add the eggplant strips to the wok and stir-fry until they begin to soften and turn golden brown, about 5-7 minutes. Pour in the prepared sauce and gently stir to coat the eggplant. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the eggplant to absorb the flavors. Stir the cornstarch mixed with water into the wok and cook for another 1-2 minutes until the sauce has thickened.
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Vegetable Stir-Fry
Vegetable Stir Fry Recipe is a quick, healthy Asian dish made with colorful broccoli, bell peppers, carrots, and zucchini tossed in Winn Green Chili Sauce. Perfect for weeknight meals. Ingredients For the Sauce: 2 tablespoons winn Green chili sauce (adjust to taste) 1 tablespoon sugar 1/2 cup vegetable broth 1 tablespoon cornstarch mixed with 2 tablespoons water For the Stir-fry: 2 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon ginger, minced 1 medium carrot 1 bell pepper (any color), sliced into thin strips 1 cup broccoli florets 1 cup peas 1 small zucchini, sliced into thin rounds 4-5 green onions 1/4 cup water chestnuts, sliced Instructions PREPARE THE SAUCE: In a small bowl, mix together the Winn Green chili sauce, sugar and vegetable broth. Set aside. STIR-FRY Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger to the wok. Stir-fry until fragrant, about 1 minute. Add the carrots and stir-fry for 2-3 minutes. Add the bell pepper, broccoli, peas, and zucchini. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp. Add the onions and water chestnuts , and stir-fry for another 1-2 minutes. Pour in the prepared sauce and stir to coat the vegetables evenly. Stir the cornstarch mixed with water into the wok and cook for another 1-2 minutes until the sauce has thickened and the vegetables are well-coated.
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Shiitake Mushrooms & Bok Choy
Shiitake Mushrooms Bok Choy Recipe is a simple, healthy dish made with tender mushrooms and crisp greens braised in a savory soy sauce. Ingredients For the Sauce: 2 tablespoons winn Dark soya sauce 1 teaspoon sugar 1/2 cup vegetable broth For the Braise: 2 tablespoons vegetable oil 2 cloves garlic, minced 1 tablespoon ginger, minced 12-15 dried shiitake mushrooms, rehydrated and stems removed 2 cups bok choy, halved or quartered lengthwise 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening) Instructions PREPARE THE MUSHROOMS: Rehydrate the dried shiitake mushrooms by soaking them in warm water for 20-30 minutes until they are soft. Drain and squeeze out excess water. Remove and discard the stems. PREPARE THE SAUCE: In a small bowl, mix together Winn Dark soy sauce, sugar, and vegetable broth. Set aside. BRAISE THE VEGETABLES: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger to the wok. Stir-fry until fragrant, about 1 minute. Add the rehydrated shiitake mushrooms and stir-fry for another 2-3 minutes. Pour in the prepared sauce and bring it to a simmer. Reduce the heat to low, cover, and let it simmer for about 10 minutes, allowing the mushrooms to absorb the flavors. Add the bok choy to the wok, nestling them into the sauce. Cover and let it cook for another 5-7 minutes until the bok choy is tender. SERVE: Serve the braised shiitake mushrooms and bok choy hot, with steamed rice.
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Hot & Sour Soup
Hot & Sour Soup Recipe – a spicy and tangy Indo-Chinese soup made with mushrooms, tofu, and fresh veggies. Easy to cook at home with Winn Foods. Ingredients For the Soup Base: 4 cups vegetable broth 1/4 cup winn Chilli vinegar sauce (adjust to taste) 1 teaspoon sugar 1 teaspoon white pepper 1 tablespoon cornstarch mixed with 2 tablespoons water For the Soup: 1/2 cup bamboo shoots, julienned 1/2 cup shiitake mushrooms, sliced 1/2 cup tofu, cut into small cubes 1/4 cup dried mushrooms, rehydrated and sliced 1/4 cup carrots, julienned 1/2 cup cabbage, thinly sliced 2 onions, sliced 1 tablespoon sesame oil Instructions PREPARE THE SOUP BASE: In a large pot, combine the vegetable broth, Winn Chilli Vinegar sauce, sugar, and white pepper. Bring to a boil. ADD THE VEGETABLES & TOFU: Add the bamboo shoots, shiitake mushrooms, tofu, mushrooms, carrots, and cabbage to the pot. Reduce the heat and let it simmer for about 10 minutes until the vegetables are tender. THICKEN THE SOUP: Stir the cornstarch mixed with water into the soup and cook for another 2-3 minutes until the soup has thickened slightly.
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Schezwan Momos
Schezwan Momos Recipe is a spicy Indo-Chinese appetizer made with steamed dumplings tossed in a fiery Schezwan sauce. This Winn Foods recipe is simple, flavorful, and perfect as a party snack or evening treat. Ingredients for Schezwan Momos Recipe For the dough: 1 cup all-purpose flour (maida) Water, as needed Salt, to taste For Steaming: Oil or cooking spray, for greasing For the Filling: 1 cup finely chopped vegetables (cabbage, carrots, bell peppers, etc.) 1/2 cup firm tofu, crumbled 2 tablespoons winn Schezwan Chattak Chutnuy sauce 1 tablespoon sesame oil 1 tablespoon ginger-garlic paste Salt and pepper, to taste Instructions PREPARE THE DOUGH: In a large bowl, combine the all-purpose flour and a pinch of salt. Gradually add water and knead until you have a smooth and elastic dough. Cover with a damp cloth and let it rest for 30 minutes. PREPARE THE FILLING: Heat sesame oil in a pan over medium heat. Add ginger-garlic paste and sauté for a minute until fragrant. Add chopped vegetables (cabbage, carrots, bell peppers) and crumbled tofu (if using). Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crunchy. Add Winn Schezwan Chattak Chutney sauce. Mix well to coat the vegetables evenly. Season with salt and pepper to taste. Remove from heat and let the filling cool completely. SHAPE AND FILL THE MOMOS: Divide the dough into small lemon-sized balls. Roll out each ball into a thin circle (about 3-4 inches in diameter) using a rolling pin. Place a spoonful of the cooled filling in the center of each dough circle. Fold the edges of the dough circle together to form pleats and seal the momo. You can create different shapes such as half-moon, pleated round, or pouch-shaped momos.
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Manchurian Balls
Toss your crispy Manchurian balls in Winn's Manchurian Sauce for a rich, umami-tasting glaze that heightens their texture and flavor. Ingredients for Veg Manchurian Balls Recipe For the Manchurian balls: 2 cups finely chopped mixed vegetables (cabbage, carrots, bell peppers, etc.) 1/2 cup all-purpose flour 1/4 cup cornstarch 1 tablespoon ginger-garlic paste Salt and pepper, to taste Oil for frying For the Gravy: Winn Manchurian Sauce 1 tablespoon vegetable oil 3-4 garlic cloves, minced 1-inch piece of ginger, minced 2-3 green chilies, finely chopped (adjust to taste) 1 onion, finely chopped 1 bell pepper (any color), diced Salt and pepper, to taste Chopped spring onions for garnish How to Make Veg Manchurian Balls Recipe PREPARE THE MANCHURIAN BALLS: In a large bowl, combine the finely chopped mixed vegetables, all-purpose flour, cornstarch, ginger-garlic paste, salt, and pepper. Mix well to form a cohesive mixture, then shape into small balls, approximately 1 inch in diameter. FRY THE MANCHURIAN BALLS: Heat oil in a deep pan or wok over medium-high heat. Fry the vegetable balls in batches until golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil. PREPARE THE GRAVY: In the same wok or a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, ginger, and green chilies, and sauté for about a minute until fragrant. Add the chopped onion and diced bell pepper, stir-frying for 2-3 minutes until they start to soften. ADD WINN MANCHURIAN SAUCE: Pour in Winn Manchurian Sauce, stirring well to coat the vegetables. Add salt and pepper to taste, adjusting the seasoning as needed. COMBINE & SERVE: Gently add the fried Manchurian balls into the sauce, tossing to coat them evenly. Cook for an additional minute until the sauce and balls are thoroughly heated. GARNISH & SERVE: Garnish with chopped spring onions and serve hot as a main dish with steamed rice or noodles. Enjoy your flavorful Vegetable Manchurian Balls with the bold taste of Winn Manchurian Sauce!
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FAQs
Can I use Winn Manchurian Sauce for Schezwan Momos?
Can I use Winn Manchurian Sauce for Schezwan Momos?
We recommend using Winn Schezwan Sauce for best results, but you can experiment with Winn Manchurian Sauce if you prefer a milder taste.
Do I need to add extra spices when using Winn Sauces?
Do I need to add extra spices when using Winn Sauces?
No, Winn Foods sauces are perfectly blended with spices. You only need basic ingredients like veggies, flour, and oil to complete the recipe.