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Schezuan Style Stir- Fried Vegetables ( Chinese Cooking )

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Tarla Dalal

 21 January, 2013

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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!
Soaking Time

0

Preparation Time

20 Mins

Cooking Time

10 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

30 Mins

Makes

4 serves

Ingredients

Main Ingredients

Method

  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. 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.
  3. Add the spring onion whites and sauté on a medium flame for a minute, while stirring continuously.
  4. 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.
  5. Add the cornflour mixture, mix well and simmer till the sauce thickens. Serve hot.

Schezuan Style Stir- Fried Vegetables ( Chinese Cooking ) recipe with step by step photos

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