Schezuan Style Stir- Fried Vegetables ( Chinese Cooking )
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 29924 times
Schezuan or sichuan essentially means spice, being derived from sichuan pepper, a condiment known for his spice quotient. This is probably the reason why the indian palate takes on so well to spicy schezuan food. Stir-fried vegetables are delightful to taste when cooked in this style. Fresh mixed vegetables cooked together with schezuan sauce and red chilies make this a perfect accompaniment to plain noodles or simple steamed rice. You can use a combination of vegetables and adjust the sauce if you don’t want it too hot. Enjoy the super taste!
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the red chillies, schezuan peppercorns, cabbage and ¼ cup of water, mix well and cook on a high flame till the water evaporates and the cabbage is tender.
- Add the spring onion whites and sauté on a medium flame for a minute, while stirring continuously.
- Add the baby corn, broccoli, snow peas, capsicum, zucchini, schezuan sauce, sugar and salt, toss well and cook on a high flame for another 2 minutes, while stirring continuously.
- Add the cornflour mixture, mix well and simmer till the sauce thickens. Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.