Mixed Vegetables in Schezwan Sauce | Schezwan Style Stir-fried Vegetables Recipe

Mixed Vegetables in Schezwan Sauce | Schezwan Style Stir-fried Vegetables Recipe is a popular recipe from the Chinese cuisine. A frequent dish on our dinner table Mixed Vegetables in Schezwan Sauce | Schezwan Style Stir-fried Vegetables Recipe is an easy recipe to prepare. This gravy recipe has robust flavors and has a tangy touch to it.

Mixed Vegetables in Schezwan Sauce is easy to prepare. It is quick to put on the table, and a healthy recipe. Served best with Hakka Noodles or Fried rice. If you like it a bit less chili and sweeter then you may adjust the flavors to your taste.

This recipe is one of our favorites out of all Chinese recipes. Make this easy recipe and enjoy the lovely flavors.

Best served with Vegetable Hakka Noodles: Find the recipe of Veg. Hakka Noodles Here. Veg Hakka Noodles

Stir Fry Vegetables in schezwan sauce

Mixed Vegetables in Schezwan Sauce | Schezwan Style Stir-fried Vegetables Recipe is a popular recipe from the Chinese cuisine

Course main course, Main Dish, sauces marinades

Cuisine chinese

Keyword Chinese Gravy, Schezwan Sauce

Servings 4 ppl

Prep Time 20 min

Cook Time 30 min

Ingredients

For schezwan Sauce

• 9-10 Dry red chilies paste soaked in hot water and ground to paste with the water
• 4 tbsp sesame oil
• 2.5 tbsp garlic paste
• 1 tbsp ginger paste
• 1 cup Hot water to soak the chilies
• 3 cloves crushed
• 2-3 tbsp celery
• 1 tsp cumin powder
• 1/2 tsp cinnamon powder
• salt to taste
• 1 tsp sugar Adjust to taste / Brown sugar- optional
• 1/4 tsp black pepper powder
• water for the sauce
• 2 tbsp tomato puree

For the Stir Fry Vegetables

• 2 tbsp Oil any flavorless oil/ sesame oil
• 4-5 tbsp Schezwan Sauce Prepared above
• 3-4 tbsp Tomato ketchup
• 1 tbsp Soya Sauce
• Cornflour syrup 50 ml water mixed with 3 tbsp cornflour powder
• salt to taste
• Chopped vegetables Paneer/cottage cheese, Red capsicum, green capsicum, yellow capsicum, broccoli, baby corn, onion cubes
• 1 tbsp vinegar white vinegar

Instructions

For the Schezwan Sauce

1. For the Schezwan Sauce: Heat oil in a pan, add the red chilli paste. Stir the paste on low flame for a few minutes.
2. Add the tomato puree and stir to combine.
3. Add the rest of the ingredients. Stir well. Put it off the flame and cool down.
4. [If you make this for storing in the fridge, then add a little vinegar (1 tbsp) now (after switching off the flame). Then you may store it for about 15 days in the refrigerator.]

For the Stir Fry Vegetables

1. Heat oil in a wok/ pan.
2. Stir fry all the chopped vegetables and cottage cheese.
3. Keep aside in a plate.
4. Now in the same wok, Add the schezwan sauce and the tomate ketchup. Stir for a few minutes.
5. Add the soya sauce and cornflour+water syrup. Add salt to taste.
6. Add water for consistency.
7. Add the vegetables and bring to a boil on low- medium flame. Once you have got the right consistency, close the flame, and add the vinegar.
8. Garnish with chopped green onion and coriander leaves.