Stir Fried Veggies In Schezwan Sauce | Vegatables in Spicy Sauce | Indo Chinese Style Gravy | Ruchi

Schezwan sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can reduce preservatives and control spice levels.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often less expensive and have a longer shelf life.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a gluten-free thickening agent.

Heat 1 tbsp of vegetable oil in a large skillet.

Add 1 tbsp of finely chopped ginger and 1 tbsp of finely chopped garlic; stir fry for a few seconds.

Tear in 1 dry red chili and stir fry for a few more seconds.

Add 1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 green bell pepper, 1 sliced carrot, and 6 diced baby corn; stir fry until half cooked for about 2 minutes.

Add 6 diced mushrooms and a little bit of salt; stir to combine.

Add 3-4 tbsp of Schezwan paste, 1 tbsp of light soy sauce, and 1 tbsp of ketchup; let cook for 2 minutes.

In a separate bowl, mix 1 tsp of corn flour in 2 cups of water to make a slurry.

Add the slurry to the vegetables and let it boil and thicken for 2 minutes.

Add cubes of paneer or tofu and mix well.

Garnish with spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens