Vegetables in Schezwan Chilli Garlic Sauce Recipe – Indo Chinese Dish

Ingredients

• 1 tablespoon Sesame (Gingelly) Oil
• 2 inch Ginger finely chopped
• 5 cloves Garlic finely chopped
• 4 Dry Red Chillies broken
• 2 stalks Spring Onion (Bulb & Greens) finely chopped
• 1 Onion cut into wedges
• 1/2 Green Bell Pepper (Capsicum) cut into dices
• 1/2 Red Bell pepper (Capsicum) cut into dices
• 1 cup Cauliflower (gobi) cut into florets
• 1 Carrots (Gajjar) cut into slices
• 2 tablespoons Corn flour
• 1 tablespoon Soy sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Honey
• 3 tablespoons Schezwan sauce
• Salt to taste
• 2 stalks Spring Onion Greens finely chopped
• 2 tablespoons Roasted Peanuts (Moongphali)

Steps

1. To begin making Indo Chinese Mixed Vegetables In Szechuan Sauce, prep all the ingredients and keep ready.
2. In a mixing bowl, add the corn flour, schezwan sauce, soy sauce, vinegar and 1/4 cup of water. Whisk to make a smooth mixture and keep aside.
3. In a wok, add a teaspoon of oil, add the dry red chillies, ginger, garlic, spring onion bulb and saute for a few seconds. Add the remaining vegetables, sprinkle some salt and stir fry until the vegetables are just about cooked.
4. Add in the sauce mixture and keep stirring the sauce in the vegetable until the sauce thickens.
5. Add water if required to adjust the consistency of the sauce. Give the Vegetables in Schezwan Chilli Garlic Sauce a brisk boil. Once done, check the taste and adjust by adding additional chilli sauce if required or even salt.
6. Once done, turn off the heat, transfer the Vegetables in Schezwan Chilli Garlic Sauce into a serving bowl and serve hot.
7. Serve the Vegetables in Schezwan Chilli Garlic Sauce along with Chilli Coriander Fried Rice or Vegetarian Hakka Noodlesand Chinese Darsaan Recipe With Ice Creamfor a special weekend dinner.