Schezuan Style Stir- Fried Vegetables ( Chinese Cooking )
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 40877 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.
Nutrient values per serve
|Vitamin A||468.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||63.1 mg|
|Folic Acid||30 mcg|
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