Schezuan Style Stir-fried Vegetables ( Diabetic Recipe )
by Tarla Dalal
Added to 39 cookbooks
This recipe has been viewed 19479 times
Popular as it might be, I am sure you must be striking off Schezuan-style stir-fries from your personal menu as it is most often laden with oodles of oil. This one is made with just 2 tsp of oil and uses loads of veggies, making it not just visually-appealing but also strikingly tasty and spicy!
Select vegetables that are easily available, and do not worry if you do not find a veggie or two. Vegetables like broccoli, capsicum and snow peas contain vitamin C, antioxidants and immune-boosters that fight infections. To retain all of it, ensure that you do not overcook the veggies. Relish this luscious dish with plain cooked kodri or cooked whole wheat noodles .
- Heat the oil in a wok or non-stick kadhai, add the red chillies, cabbage and ¼ cup of water, mix well and cook till the water evaporates and the cabbage is tender.
- Add the spring onion whites and pakchoi and sauté over 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 over a high flame for 2 minutes, while stirring continuously.
- Add the cornflour paste, mix well and simmer till the sauce thickens.
- Serve hot.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values (Abbrv) per serving
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