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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Cauliflower cut into small florets 1/2 kg
  • Corn flour 3 tbsp
  • Water 2 tbsp
  • French beans, cut into 1 inch pieces blanched 100 gm
  • Cashew nuts (toasted) 100 gm
  • Knorr Chili Garlic sauce 1/4 cup
  • Oyster sauce 1tbsp
  • Fresh lemon juice 1 tbsp
  • Garlic fine chopped 1 tbsp
  • Cooking oil
  • Salt n pepper 2 teaspoons
  • Oil t tbsp
  • Spring Onion fine chopped 2 tbsp

method

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  • Spread Cauliflower florets on a large tray.
  • Sprinkle all the corn flour, followed by sprinkling water and tossing florets so they are well coated with corn flour all around.
  • Heat oil in a wok and deep fry all the florets until golden and crispy.
  • Take another large wok, add 2 tbsp oil, fry garlic for few seconds without color, add chili garlic sauce, oyster sauce and lemon juice, combine well and add fried cauliflower.
  • Add beans and stir fry for a minute.
  • Take off the heat, add roasted cashew nuts and spring onions and serve with rice or noodles.

INGREDIENTS

  • Cauliflower cut into small florets 1/2 kg
  • Corn flour 3 tbsp
  • Water 2 tbsp
  • French beans, cut into 1 inch pieces blanched 100 gm
  • Cashew nuts (toasted) 100 gm
  • Knorr Chili Garlic sauce 1/4 cup
  • Oyster sauce 1tbsp
  • Fresh lemon juice 1 tbsp
  • Garlic fine chopped 1 tbsp
  • Cooking oil
  • Salt n pepper 2 teaspoons
  • Oil t tbsp
  • Spring Onion fine chopped 2 tbsp


method

  • Spread Cauliflower florets on a large tray.
  • Sprinkle all the corn flour, followed by sprinkling water and tossing florets so they are well coated with corn flour all around.
  • Heat oil in a wok and deep fry all the florets until golden and crispy.
  • Take another large wok, add 2 tbsp oil, fry garlic for few seconds without color, add chili garlic sauce, oyster sauce and lemon juice, combine well and add fried cauliflower.
  • Add beans and stir fry for a minute.
  • Take off the heat, add roasted cashew nuts and spring onions and serve with rice or noodles.

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