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Broccoli, Mushroom and Tofu in Schezuan Sauce
Tarla Dalal
19 August, 2013
Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
2 servings
Ingredients
Main Recipe
2 tsp oil
1/4 cup finely chopped onion
1 1/2 tsp finely chopped garlic (lehsun)
4 to 5 blanched baby corn ,
1/4 cup quatered mushrooms (khumb)
1/2 cup carrot , peeled and cut into thin strips
1/2 cup blanched broccoli florets
1/2 cup bean sprouts
1/2 cup tofu (bean curd/ soya paneer) cubes
salt to taste
2 tsp tomato ketchup
1 tsp cornflour dissolved in 1/4 cup
2 pinches sugar
2 tsp schezwan sauce
Method
- 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.
Broccoli, Mushroom and Tofu in Schezuan Sauce recipe with step by step photos
Love good recipes
Aug. 20, 2021, 8:18 a.m.
Nice combo of colourful vegetables cooked in a spicy schezuan sauce and has a nice bit of sweetness from the little sugar.
vanita
Dec. 19, 2012, 9:24 a.m.
Tried this and turned out very well. Didn''t use tofu as it was not there are home. Added red n yellow capsicums and baked beans in tomato sauce. Looked very colourful n appealing.
Tarla Dalal
Dec. 19, 2012, 9:24 a.m.
Hi Vanita, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
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