CBSE Class 12 Business Studies Revision Notes CHAPTER - 12 Consumer Protection Class 12 Notes Business Studies

Ingredients
US Customary – Metric
3 ½ – 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)

2 Tbsp olive oil (divided)
8 ounces bella or crimini mushrooms (sub up to half with shiitake // brushed clean, sliced)
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks (well rinsed and dried* // or sub shallot)
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1 Tbsp vegan butter (optional)
1/4 cup vegan parmesan cheese (plus more for serving)
Fresh chopped parsley (optional // to garnish)
Instructions
1. In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to
low to keep warm.
2. In the meantime, heat a large saucepan over medium heat. Once hot, add half the olive oil (1
Tbsp as original recipe is written // adjust if altering number of servings) and mushrooms.
Season with a pinch each salt and pepper and sauté until tender and slightly browned – 3-4
minutes – stirring frequently. Remove from pan and set aside in a small dish.
3. Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil
(1 Tbsp as original recipe is written // adjust if altering number of servings) and leeks. Sauté
for 1-2 minutes, or until softened and very slightly browned.
4. Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
5. Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
AD
6. Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost
constantly, giving the risotto little breaks to come back to a simmer. The heat should be
medium, and there should always be a slight simmer. You want the mixture to be cooking but
not boiling, or it will get gummy and cook too fast.
7. Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' – cooked
through but still has a slight bite. This whole process should only take 15-20 minutes (time
based on original recipe // adjust if altering number of servings).
8. Once the rice is cooked through and al dente, remove from heat and add vegan butter
(optional), vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving
a few for serving. Stir to coat.
9. Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan
parmesan to enhance the cheesiness.
10. To serve, divide between serving bowls and top with remaining mushrooms, additional vegan
parmesan cheese, and a sprinkle of parsley (optional).
11. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.
12.
Nutrition (1 of 4 servings)
Serving: 1 servingCalories: 373Carbohydrates: 47.3 gProtein: 11.1 gFat: 14.4 gSaturated
Fat: 2.9 gTrans Fat: 0 gCholesterol: 0 mgSodium: 836 mgFiber: 2.9 gSugar: 2.8 g
Ingredients
300 g hakka Noodles I use Ching's Egg Hakka Noodles (note1)
150 g chicken breast ~1 large chicken breast
2.5 tablespoon cooking oil divided
1.5 tablespoons toasted sesame oil
5 garlic cloves finely chopped
1 inch ginger finely chopped
2 green chilli chopped, I use thai bird chilies. Substitute with Serrano pepper (adjust to taste)
1 tablespoon cilantro stems
4 scallions white & green parts chopped seperately
1 large (~200g) carrot
1 (~150g) green bell pepper use a mix of colored peppers if you wish
1 small (~90g) onion
1 stalk (~50 g) celery
For The Sauce
2 tablespoon dark soy sauce use 3 tablespoon if using light soy sauce
2 tablespoon sriracha
2 tablespoon rice vinegar
1 tablespoon ketchup
1 teaspoon black pepper powder
1 teaspoon sugar
1 teaspoon salt adjust to taste
2 tablespoon chicken stock or water
Instructions
1. Boil the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a
teaspoon of oil. Let stand.
While the water is coming to a boil and noodles cook thereafter, you can utilize this time to
prepare the chicken and vegetables.
2. Using a sharp knife, cut the chicken breast in thin strips. If the chicken breast is too thick, slice it
into half and then cut else the strips will be thick and chunky.
Make sure that the vegetables are not wet before you start chopping. As much as possible, cut the
vegetables such that the thickness and size is similar. I usually cut them in long batons (see image
above in blog post)
3. Pro Tip :- Use different cutting board for cutting chicken and vegetables to avoid cross
contamination. Also, if you are cutting chicken first, thoroughly wash hands before prepping
vegetables.
In a bowl, mix everything listed under "For the sauce". Taste and adjust as you like. At this point the
sauce will be very strong tasting.
4. Make sure that everything is ready before you start stir frying.
5. Heat up a wok (or a deep wide pot will do) on high. Add 1.5 tablespoon of cooking oil and the
chicken strips. Sprinkle a little salt and stir fry for 3-5 minutes till chicken is cooked through and
you see few brown spots on the chicken. Transfer to a plate.
6. Add rest of the cooking oil and sesame oil to the wok and chopped garlic, ginger, green chili, spring
onion white parts. Saute on high heat for a minute.
7. Next, add the vegetables (except the red onions). Dont add salt. Stir fry for 1-2 minutes till the
vegetables look a little soft but not browned. They should retain their crunch and color.
8. Add the onions, followed by boiled noodles and cooked chicken. Pour over the sauce that we mixed.
9. Using tongs or two forks start tossing and stir fry everything for the next 2-3 minutes till noodles
are coated in sauce.
10. Sprinkle green scallions and serve immediately.
Nutrition
Calories: 488kcal | Carbohydrates: 60g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated
Fat: 6g | Monounsaturated Fat: 9g | Trans
Fat: 0.1g | Cholesterol: 87mg | Sodium: 1428mg | Potassium: 426mg | Fiber: 4g | Sugar: 5g | Vitamin
A: 261IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg

CBSE Class 12 Business Studies Revision Notes CHAPTER - 12 Consumer Protection Class 12 Notes Business Studies

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CBSE Class 12 Business Studies Revision Notes CHAPTER - 12 Consumer Protection Class 12 Notes Business Studies

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Ingredients

3 ½ – 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)

For The Sauce

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