Stir fry vegetable in schezwan sauce

 · Stir fry vegetable in schezwan sauce

 

Ingredients

1 tablespoon Sesame Oil

2 inch Ginger , finely chopped

5 cloves Garlic , finely chopped

4 Dry Red Chillies , broken

2 Stalks Spring Onion  , finely chopped

1 Onion , cut into wedges

1/2 Green Bell Pepper , cut into dices

1/2 Red Bell pepper, cut into dices

1 cup Cauliflower , cut into florets

1 Carrots, cut into slices

For the schezwan sauce

2 tablespoons Corn flour

1 tablespoon Soya sauce

1 tablespoon Vinegar

1 tablespoon Honey

3 tablespoons Schezwan sauce

Salt,to taste

For garnish

2 Stalks Spring Onion Greens , finely chopped

 

Method:

In a mixing bowl, add the corn flour, schezwan sauce, soy sauce, vinegar and 1/4 cup of water. Whisk to make a smooth mixture and keep aside.

In a wok, add a teaspoon of oil, add the dry red chillies, ginger, garlic, spring onion bulb and saute for a few seconds. Add the remaining vegetables, sprinkle some salt and stir fry until the vegetables are just about cooked.

Add in the sauce mixture and keep stirring the sauce in the vegetable until the sauce thicken

Add water if required to adjust the consistency of the sauce. Give the Vegetables in Schezwan Chilli Garlic Sauce a brisk boil. Once done, check the taste and adjust by adding additional chilli sauce if required or even salt.

Once done, turn off the heat, transfer the Vegetables in Schezwan Chilli Garlic Sauce into a serving bowl and serve hot.Serve the Vegetables in Schezwan Chilli garlic sauce with fried rice.

 

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