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.

Archana Doshi
Indo Chinese Mixed Vegetable Recipe In Szechuan sauce
8479 ratings.

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. 

Serve the Indo Chinese Mixed Vegetables In Szechuan sauce along with Chilli Coriander Fried Rice or Vegetarian Hakka Noodles and  Chinese Darsaan Recipe With Ice Cream for a special weekend dinner.

If you like Indo Chinese you must try our favorites

  1. Chilli Paneer Recipe (Indian Chinese)
  2. Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe
  3. Indo Chinese Crispy Chicken Chilli Recipe

Cuisine: Indo Chinese
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

20 M

Total in

40 M


4 Servings


  • 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

  1. To begin making Indo Chinese Mixed Vegetables In Szechuan Sauce, prep all the vegetables and keep ready. 

  2. 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.

  3. 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.

  4. 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.

  5. Once done, turn off the heat, transfer the Chinese Mixed Vegetables into a serving bowl and serve hot.

  6. Serve the Indo Chinese Mixed Vegetables In Szechuan sauce along with Chilli Coriander Fried Rice or Vegetarian Hakka Noodles and  Chinese Darsaan Recipe With Ice Cream for a special weekend dinner.

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