• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Garden
  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • About
  • Privacy Policy
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

November 24, 2015 30 Comments

XFacebook104PinterestTelegramWhatsAppYummly
104
SHARES
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
Pin

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 recipePin

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!

XFacebook104PinterestTelegramWhatsAppYummly
104
SHARES

By nags Filed Under: Gravy Vegetarian Side Dishes, Indo-Chinese Recipes, Indo-Chinese Side Dishes, Mixed Vegetables, Uncategorized

Previous Post: « How to build a Light box for Food Photography
Next Post: Kathirikai Kariamudhu Recipe, Brinjal Curry, Kathirikai Curry Recipe »

Reader Interactions

Comments

  1. Bavya Badrinath

    August 24, 2012 at 11:58 pm

    Came across this while searching for Indo Chinese series and I was shocked to see your recipe word to word. Not sure if it's like a blog where he accumulates recipes he likes for sharing and you know about it. Just thought will let you know.Apologize if it's not plagiarized..
    http://amezingrecipes.blogspot.com/2012/04/schezwan-vegetables-recipe-indo-chinese.html

    Reply
    • Nagalakshmi V

      August 25, 2012 at 6:35 am

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

      Reply
  2. Bavya Badrinath

    August 24, 2012 at 11:57 pm

    Came across this while searching for Indo Chinese series and I was shocked to see your recipe word to word. Not sure if it's like a blog where he accumulates recipes he likes for sharing and you know about it. Just thought will let you know.Apologize if it's not plagiarized..
    http://amezingrecipes.blogspot.com/2012/04/schezwan-vegetables-recipe-indo-chinese.html

    Reply
  3. Bavya Badrinath

    March 28, 2012 at 1:12 am

    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
    • Nagalakshmi V

      March 28, 2012 at 3:11 am

      that's awesome! thanks for trying the recipes, bavya 🙂

      Reply
  4. freshmoments

    September 10, 2011 at 3:30 am

    Once again – a great flavor. Your recipes are so approachable. Thank you so much for your inspiration and recipes!

    Reply
  5. Plateful

    January 26, 2011 at 2:26 pm

    Ohh this is so delectable. Love Chinese. Thanks for sharing!

    Reply
  6. mysaffronkitchen.com

    January 23, 2011 at 3:55 pm

    Tempting! With nice clicks.

    Reply
  7. Krithi's Kitchen

    January 22, 2011 at 2:17 am

    Great snaps.. the veggies' color tells the taste.. It should have been really awesome..

    Reply
  8. Callezee

    January 21, 2011 at 11:29 am

    I like Chinese recipe and good snaps for feel hungry…

    Reply
« Older Comments

Leave a Reply Cancel reply

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

Recipe Rating





Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

Trending Recipes

Kerala plum cake recipe
Butter-Chicken-Recipe-murgh makhani
paneer butter masala recipe restaurant style
Eggless No-Bake Mango Cheesecake Recipe Step by Step
Instant Oats Idli Recipe with Rava, Step by Step
1 min chocolate chip cookie in a cup
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
garlic pull-apart rolls recipe, eggless
bread paneer rolls recipe
easy pav bhaji recipe

Browse Older Recipes

Copyright © 2025