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Schezuan Style Stir- Fried Vegetables ( Chinese Cooking )

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Tarla Dalal

21 January, 2013

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Table of Content

About Schezuan Style Stir- Fried Vegetables ( Chinese Cooking )

Ingredients

Methods

Nutrient values

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!

Ingredients

Main Ingredients

2 tsp oil

2 whole dry Kashmiri red chilli , broken into pieces

2 tsp schezuan peppers (triphal)

1/2 cup cabbage cubes

1/2 cup spring onion whites , quartered

3/4 cup baby corn , cut into wedges and blanched

3/4 cup broccoli floret , blanched

3/4 cup snow peas , each cut into 2 and blanched

3/4 cup coloured capsicum ( green , red and yellow) , cut into wedges

1/2 cup sliced zucchini

4 tsp schezwan sauce

a pinch sugar

salt to taste

2 tsp cornflour dissolved in 1/2 cup

Method

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.