Edible Garden

Simple, Delicious, Everyday Recipes

You are here: Home / Gravy Vegetarian Side Dishes / Schezwan Vegetables Recipe – Indo Chinese Side Dish for Fried Rice

Schezwan Vegetables Recipe – Indo Chinese Side Dish for Fried Rice

30 Comments

Understandably, you all loved the Chilli Paneer Recipe I posted last week. Of course, frying up something and mixing it in a delicious spicy sauce should be up everyone’s alley, no surprises there.

indo chinese schezwan vegetables recipe

After moving into the new apartment, we had friends over and I decided on an Indo-Chinese menu. I was badly craving some and grabbed the opportunity to cook some up myself. I made the Chilli Paneer, Vegetable Fried Rice and Schezwan Vegetables for some gravy to go with the fried rice.

Schezwan Vegetables Recipe
Adapted from Sailus Food
Serves 4

Ingredients:
1 large onion, cubed into 1″ pieces roughly
1 carrot, cut into small, thin discs
8-10 french beans, cut into 1″ pieces
8 baby corns, each cut into 6 round discs
1 green capsicum, cut into 1″ pieces roughly

2 tbsps oil
2 tbsps finely chopped spring onion greens (for garnish, optional)

For The Sauce:
2 dry red chillis, halved
1/4 tsp red chilli pwd
1 tsp crushed garlic (about 6 small flakes)
1.5 tsp soya sauce
1 tsp brown sugar
1 tbsp tomato ketchup
2 tbsps tomato puree (or 1 tsp tomato paste)
1 tbsp cornflour
1 cup water
salt and pepper to taste
2 cups vegetable stock or water (I used vegetable stock)

How to Make Vegetable Schezwan Recipe:

1. Heat oil in a pan and add the onions. Cook until soft and transparent – about 3 mins.

2. Add the remaining vegetables with some salt and saute lightly for 3-4 mins.

3. Mix all the sauce ingredients together and add to the cooking vegetables. Let it simmer for 5 mins or until the vegetables are cooked, yet firm. If the gravy is getting too thick, add more water. Adjust salt and add pepper and spring onion greens – and its ready to serve!

indo chinese schezwan vegetables recipe

Vegetable Schezwan is one of those dishes where the preparation time is higher than the cooking time but the end result is very satisfying and can really help you get rid of your Indo-Chinese craving!

Share This Recipe
102

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • sigh.. he has a lot of my recipes copied in there. have to report them now. thanks for letting me know 🙂

      Reply

  3. i came across ur blog jus few days back and i'm already addicted to it! this is the 1st one i tried and it came out extremely well.i'd to substitute rice flour instead of corn flour but it still tasted pretty good…can't wait to try other recipes and planning to start baking too after seeing ur posts on baking for beginners! keep it coming for ppl like me 🙂

    Reply

  19. Yummy.. A blessing for all the Indian craving for Indo chinese food and you hardly get it outside india.. Thank you for posting. Do post more such indo-Chinese rice and gravies. Looking forward to try it sooon 🙂

    Reply
Open

Close