Indo Chinese Mixed Vegetable Recipe In Szechuan sauce
A lipsmacking spicy indo chinese vegetable that you can serve along with fried rice or hakka noodles
The Indo Chinese Mixed Vegetables In Szechuan sauce lipsmacking spicy indo chinese vegetable that is made with a simple combination of seasonal vegetables like cauliflower, capsicum, carrots, ginger, garlic, spring onions and cooked in a sweet and spicy soya chilli sauce.
Serve the Indo Chinese Mixed Vegetables In Szechuan sauce along with Chilli Coriander Fried Rice, Vegetarian Hakka Noodles and a ice cream for a special weekend dinner.
If you like Indo Chinese you must try our favorites
20 M
20 M
40 M
4 Servings
Ingredients
- 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 and serve hot.
Serve the Indo Chinese Mixed Vegetables In Szechuan sauce along with Chilli Coriander Fried Rice, Vegetarian Hakka Noodles and a ice cream for a special weekend dinner.
Archana Doshi
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"
