Broccoli, Mushroom and Tofu in Schezuan Sauce
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 35097 times
A tasty mélange of crisp vegetables in schezwan sauce.
- Heat the oil in a wok, add the onions and garlic and stir-fry for 1 to 2 minutes.
- Add the baby corn, mushrooms, carrots, broccoli, bean sprouts, tofu and salt and stir-fry for 2 minutes.
- Combine the tomato ketchup, cornflour – water mixture and sugar in a small bowl.
- Add the schezuan sauce, mix well and cook for 1 minute.
- Serve immediately.
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