Indo Chinese Mixed Vegetable Recipe In Szechuan sauce
Give this lip smacking spicy indo chinese vegetables in szechuan a try for a weekend lunch or dinner. Serve along with fried rice or hakka noodles to make a complete and satisfying meal.
The Indo Chinese Mixed Vegetables In Szechuan sauce is a lip smacking gravy that is made with a simple combination of seasonal vegetables like cauliflower, capsicum, carrots, ginger, garlic, spring onions cooked in a sweet and spicy soya chilli sauce.
Schezwan sauce is spicy and you can adjust the level of spiciness in this recipe by adjust the amount of schezwan sauce you add to the recipe.
If you like Indo Chinese you must try our favorites
- 1 cup Cauliflower (gobi) , cut into florets
- 2 Green Bell Pepper (Capsicum) , cut into dices
- 2 Carrots (Gajjar) , cut into dices
- 1 Onion , cut into wedges
- 2 inch Ginger , grated
- 6 cloves Garlic , finely chopped
- 1 tablespoon Corn flour
- 1 teaspoon Soy sauce
- 3 Stalks Spring Onion (Bulb & Greens) , finely chopped
- 2 tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
- 1 teaspoon Schezwan sauce
- Salt , to taste
- 1 teaspoon Sesame (Gingelly) Oil
How to make Indo Chinese Mixed Vegetable Recipe In Szechuan sauce
To begin making Indo Chinese Mixed Vegetables In Szechuan Sauce, prep all the vegetables and keep ready.
In a mixing bowl, add the corn flour, 1 cup of water, schezwan sauce, soy sauce, chilli sauce and salt to taste. Whisk to make a smooth mixture and keep aside.
In a wok, add a teaspoon of oil, add the ginger, garlic, spring onions and saute for a few seconds. Add the remaining vegetables, sprinkle some salt and stir fry until the vegetables are just about cooked. Add in the sauce mixture and keep stirring the sauce in the vegetable until the sauce thickens.
Add water if required to adjust the consistency of the sauce. Give the Mixed Vegetables In Szechuan sauce a brisk boil. Once done, check the taste and adjust by adding additional chilli sauce if required.
Once done, turn off the heat, transfer the Chinese Mixed Vegetables into a serving bowl and serve hot.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"