I prepared Schezwan vegetables to have with Noodles on Saturday, which is the official Chinese food day in our home. Every Saturday, we either go out for dinner or prepare something at home that is somehow related to the Chinese food, be it an Indianized version of noodles or spice fried rice. It’s totally that category of food for us on the weekends.
So, I am putting the recipe of it on the blog in case you too want to get a taste of it, it’s easy to prepare if you follow the step by step process mentioned below. I hope you will love it just like I did.
Preparation Time: 10 Minutes
Cooking Time: 14-16 Minutes
Serving: 4
| Ingredients | Quantity |
| Vegetable oil | 1 tablespoon |
| Onion | 1 |
| Capsicum | 1/2 cup |
| Carrot | 1/2 cup |
| Cucumber | 1/2 cup |
| Baby corn, cut into small pieces | 4-5 |
| Beans | 1/2 cup |
| Pepper powder | 1/2 teaspoon |
| Salt | to taste |
| Vinegar | 1 teaspoon |
| Soy sauce | 1/2 teaspoon |
| Schezwan sauce | 3 tablespoon |
| Water | 1/2 cup |
| Corn flour | 1 tbsp dissolve in 2 tbsp water |
Method:
Note: I’ve used Schezwan sauce for this recipe, you can prepare Schezwan sauce at home by following this post. Click here to read the process.
1. Chop all the vegetables. Heat wok/pan with oil and add onions. Cook it till soft and translucent in the color. It will take approx 2 minutes to cook the onions.
2. Then add remaining vegetables and cook it on a medium flame for another 2-3 minutes.
3. Add Schezwan sauce along with 1/2 cup of water. mix it well, let it boil. (I used my homemade Schezwan sauce, or you can use store bought too)
4. Add pepper powder, salt, soy sauce and vinegar. Dissolve 1 tbsp corn flour in 2 tbsp water and add this corn flour mixture in the wok with continuous stirring with a spatula to avoid any lumps in the gravy. Simmer the veggies on a medium flame for 2-3 minutes. Delicious Schezwan vegetables are ready to serve, Serve hot with fried rice or noodles.
5. Enjoy!!
