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Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and

Tossed vegetables with stir fry sauce and spicy schezwan sauce . This recipe is from FoodFood TV channel

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Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and
Main Ingredients Spring onion greens, Schezwan sauce
Cuisine Chinese
Course Gravies, Sauces and Stocks
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and

  • for garnishing Spring onion greens
  • Schezwan sauce
  • ½-¾ cup Red chilli paste
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • 1 small Onion finely chopped
  • 1 inch Celery stick finely chopped
  • 6-8 tablespoons Vegetable stock
  • 1 tablespoons Soy sauce
  • a pinch Castor sugar (caster sugar)
  • 1 tablespoon Tomato ketchup
  • to taste Crushed black peppercorns
  • 1 teaspoon Vinegar
  • 1 tablespoon Spring onion greens finely chopped
  • Stir-fry sauce
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • 1 inch Celery stick finely chopped
  • 1/2 tablespoon Soy sauce
  • 1/2 tablespoon Oyster sauce
  • to taste Salt
  • to taste Crushed black peppercorns
  • Vegetable stock ½ cup + 1-2 tbsps
  • 1 tablespoon Cornstarch
  • Stir-fry vegetables
  • 6-8 Mushrooms cut into quarters
  • 1 cup Bell pepper triangles mixed
  • 5-6 Baby corn halved and cut into triangles
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • to taste Salt
  • to taste Crushed black peppercorns

Method

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  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.

Nutrition Info

Calories 687
Carbohydrates 44.1
Protein 10.1
Fat 51.9
Other Fiber Vitamin C- 100.3mg
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