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Chinese Sauce Schezwan Sauce, Stir Fry Sauce and Stir Fry Vegetables

ingredients

    Spring onion greens for garnishing

    Schezwan sauce

    ½-¾ cup red chilli paste

    1 tbsp oil

    1 tbsp chopped garlic

    1 small onion, finely chopped

    1 inch celery stick, finely chopped

    6-8 tbsps vegetable stock

    1tbsp soy sauce

    A pinch castor sugar

    1 tbsp tomato ketchup

    Crushed black peppercorns to taste

    1 tsp vinegar

    1 tbsp finely chopped spring onion greens

    Stir-fry sauce

    1 tbsp oil

    1 tbsp chopped garlic

    1 inch celery stick, finely chopped

    ½ tbsp soy sauce

    ½ tbsp oyster sauce

    Salt to taste

    Crushed black peppercorns to taste

    ½ cup + 1-2 tbsps vegetable stock

    1 tbsp cornstarch

    Stir-fry vegetables

    6-8 mushrooms, cut into quarters

    1 cup mixed bell pepper triangles

    5-6 baby corn, halved and cut into triangles

    1 tbsp oil

    1 tbsp chopped garlic

    Salt to taste

    Crushed black peppercorns to taste

preparation method

  1. To prepare schezwan sauce, heat oil in a non-stick pan. Addgarlic and sauté for 30 seconds. Add onion and sauté till translucent. Add celery and sauté for 30 seconds.
  2. Add red chilli paste and sauté for a minute or till oil separates. Add 2-3 tbsps stock and soy sauce and mix well. Add a pinch castor sugar, mix and cook for a minute. Add 2 tbsps stock again and mix.
  3. Add tomato ketchup, mix and cook for 30 seconds. Add 2-3 tbsps stock and mix well. Add crushed peppercorns, mix and switch off heat.
  4. Add vinegar and spring onion greens and mix well.
  5. To prepare stir-fry sauce, heat oil in another non-stick pan. Add garlic and sauté for 30 seconds. Add celery and mix. Add soy sauce and oyster sauce, mix and cook for 30 seconds.Add salt, crushed peppercorns and stock, mix and bring to boil.
  6. Dissolve cornstarch in 1-2 tbsps stock in a bowl to make a smooth paste. Add it to stir-fry sauce, mix and cook till it thickens.
  7. To prepare stir-fry vegetables, heat oil in another non-stick pan. Add garlic and sauté for 30 seconds. Add mushrooms and mix. Add bell pepper triangles and mix well. Add baby corns and toss to mix.
  8. Add salt and crushed peppercorns, mix and cook for a minute. Add some of the stir-fry vegetables to stir-fry sauce and toss to mix.
  9. Serve hot stir fry vegetables with stir fry sauce and schezwan sauce garnished with spring onion greens.

Serving Suggestions

    3 Serve
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:20 min Cook: 15 to 30 minutes

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