Monday, 27 August 2012

Schezwan Vegetables

If you like eating vegetables as much as I do, then this is the dish for you. It is a nutritious Indo-Chinese dish adapted from Sailu's Kitchen.



What you'll need..
  • 1 Small onion, cut into big chunks
  • 1 Small green/red bell pepper, cut into big chunks
  • 2 Green onions, chopped
  • 5-6 Baby carrots, sliced in half
  • 6-8 Green beans, french cut
  • 1/3 Cup corn
  • 1 Celery stalk, sliced
  • 1/2 Cup cabbage, shredded
  • 2 Tbsps oil
  • 1/2 Tsp dry red chilli flakes
  • 1/2 Tsp fresh cracked pepper
  • 1/2 Tsp hot sauce
  • 4-5 Garlic pods, finely chopped
  • 2 Tsp soya sauce
  • 1 Tsp Vinegar
  • 1 Tsp sugar
  • 2 Tbsp tomato ketchup
  • 1 and 1/2  Tbsp cornflour
  • 2 and 1/4 cups water
  • Salt to taste

How to..
  • Whisk together in a large bowl red chilli flakes, hot sauce, garlic, soya sauce, vinegar, sugar, tomato ketchup, corn flour and water. Set aside.
  • Heat oil in a wok and when it starts to fume, add the onions and bell peppers. Cook for 2-3 minutes stirring constantly. 
  • Then add the carrots, beans, celery and cabbage and continue to cook on high heat for 2-3 minutes, stirring constantly.
  • Add the green onions, corn, salt and pepper and mix well.
  • Finally pour in the sauce that was prepared earlier. Adjust the quantity of water, if necessary, based on how thick or thin you want the sauce to be. 
  • Bring to a boil stirring frequently till the sauce thickens. Serve hot.
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