Veg Triple Schezwan Rice

Ingredients 

• 2 tablespoons schezwan sauce 
• 2 1/2 cups boiled Basmati rice 

For Manchurian

• 1/2 cup grated cabbage 
• 1/2 cup grated cauliflower 
• 1/4 cup grated carrot 
• 8-10 French beans, finely chopped
• Salt to taste
• Crushed black peppercorns to taste 
• 1 tablespoon soy sauce
• 1/2 tablespoon red chilli sauce
• 1/4 cup cornflour/ corn starch
• 1/2 teaspoon vinegar
• Oil to deep fry

For Sauce

• 1 tablespoon sesame oil (til oil)
• 1 inch finely chopped ginger 
• 1 tablespoon finely chopped garlic 
• 2-3 green chillies, chopped
• 2 spring onion bulbs, finely chopped
• 2 tablespoons red chilli sauce
• 1 tablespoon light soy sauce 
• 1/2 cup mixed coloured capsicum 
• 2 tablespoons cornflour/ corn starch slurry
• Salt to taste
• Crushed black peppercorns to taste 
• 2 tablespoons chopped spring onion greens 

For Schezwan rice-noodles

• 1/2 cup boiled noodles 
• 2 tablespoons sesame oil (til oil)
• 1 inch finely chopped ginger 
• 2 tablespoons finely chopped garlic 
• 1 medium carrot, chopped
• 3-4 cup French beans, finely chopped
• 1/4 cup chopped cabbage 
• 1/2 small red capsicum, finely chopped
• 1/2 small yellow capsicum, finely chopped
• 1/2 small green capsicum, finely chopped
• 1 tablespoon red chilli sauce
• 1 tablespoon tomato ketchup
• 2 tablespoons chopped spring onion greens 
• Spring onion greens curls to garnish

Method

1. To make Manchurian balls, take cabbage in a bowl. Add cauliflower, carrot, French beans and salt and mix well. Set aside for 5-10 minutes.
2. Transfer the vegetables in a muslin cloth and squeeze out excess water and transfer in another bowl. Add crushed black peppercorns, soy sauce, red chilli sauce, corn flour and vinegar and mix to form a dough.
3. Divide the dough into equal portions and shape each portion into balls.
4. Heat sufficient oil in a kadai, slide in the dough balls and deep fry till golden brown and crisp. Drain on absorbent paper.
5. To make the sauce, heat sesame oil in a non-stick wok. Add ginger, garlic and spring onion bulbs and sauté for 2-3 minutes. Add red chilli sauce, light soy sauce and mix and sauté for 1-2 minutes.
6. Add mixed coloured capsicums and mix. Add 1 cup water and mix and let the mixture come to a boil.
7. Add corn flour slurry, salt and crushed black peppercorns and mix and cook for 1-2 minutes.
8. Add Manchurian balls and mix, cook for 2-3 minutes and sprinkle chopped spring onion greens, mix and take the wok off the heat.
9. To make schezwan rice-noodles, heat sesame oil in a non-stick pan, add ginger and garlic and sauté for 1-2 minutes.
10. Add carrot and French beans and sauté for 2-3 minutes. Add cabbage, red capsicum, yellow capsicum and green capsicum and mix and sauté for 1-2 minutes.
11. Add schezwan sauce, red chilli sauce, tomato sauce and salt and mix well. Add rice and noodles and toss. Cook for 1 minute.
12. Add spring onion greens, mix and take the pan off the heat. Transfer the rice and Manchurian sauce into individual serving bowls. Garnish both with spring onion greens curls and serve hot.