Chinese Oatmeal

This flavorful Indo Chinese Oatmeal is absolutely delectable. Its a healthier substitute for veg Hakka noodles.

Course lunch, Main Course

Cuisine Chinese, fusion, Indo Chinese

Keyword Chinese Oatmeal, Indo Chinese Oatmeal

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 400kcal

Author Gunjan

Heat oil in a nonstick pan/wok, add basil and garlic.
Immediately add scallions and saute for 1 minute.
Add green pepper and cook for 1-2 minutes.
Add cabbage, mix and cook covered for 2 minutes or until cabbage starts to cook. (Cabbage must maintain its crunchy texture and avoid mushiness).
Now add carrots and baby corn and cook uncovered again for 1 minute.
Add soy sauce, vinegar, black pepper and mix well.
Now add warm water and boil for 2-3 minutes (Make sure the water has the cooked flavor and no raw taste).
Now add steel cut oats and stir thoroughly until well blended.
Lastly add salt according to taste and cook covered for 4-5 minutes depending on your preference of how chewy you want your oatmeal.
Serve hot.

Instant oats can also be used in place of steel cut oats. For this dry roast the instant oats first. Follow rest of the directions and after adding water and oats cook for 2-3 minutes only depending on your preference of how chewy you want your oats. (Instant oats cooks faster than steel cut oats so be watchful).
This oatmeal will be wet pilaf like texture but not runny and not too dry. (Somewhat porridge like texture).
Feel free to add green chili sauce to bring out the Indo Chinese flavor to this oatmeal recipe.
Leftover can be refrigerated for 2-3 days in an air tight glass container.