Water Chestnut In Schezuan Sauce (Chinese Cooking) Recipe

Ingredients

• 2 cups fresh water chestnut (singhada), peeled and sliced
• salt (namak) to taste
• 2 tsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped spring onions whites
• 2 tbsp schezwan sauce
• 2 tbsp water
• 1 tsp sugar
• a few cabbage leaves
• 2 tbsp finely chopped spring onion greens

Steps

1. Boil a vesselful of water along with the salt in a deep pan. Add the water chestnuts and blanch them on a medium flame for 2 to 3 minutes. Drain and keep aside.
2. Heat the oil in a wok / kadhai on a high flame till it smokes.
3. Add the garlic and spring onion whites and sauté on a high flame for a minute.
4. Add the water chestnuts, schezuan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes.
5. Heat a sizzler plate on an open flame till it is red hot, place it on the wooden tray and arrange a few cabbage leaves on it.
6. Arrange the water chestnuts over it and serve immediately with garnished with spring onion greens.