How to make Stir Fried Vegetables In Sichuan Sauce -
Spicy and flavourful Sichuan sauce makes these vegetables extra special.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Sichuan Sauce (सिचुआन सॉस)
Cuisine : Chinese
Course : Main Course Vegetarian
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For more recipes related to Stir Fried Vegetables In Sichuan Sauce checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Chole Soya Curry Green Potato Curry Spinach Bake Capsicum Kayras
Stir Fried Vegetables In Sichuan Sauce Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Stir Fried Vegetables In Sichuan Sauce Recipe
Cauliflower cut into florets 1/2 medium
Sichuan Sauce cut into 1 inch pieces 1 medium
Babycorns cut into 1 inch pieces 4
Sichuan sauce 4 tablespoons
Refined flour (maida) 6 tablespoons
Cornflour/ corn starch 3 tablespoons
Oil 2 1/2 tablespoons
Salt to taste
Garlic chopped 1/2 teaspoon
Ginger finely chopped 1/2 teaspoon
Green chillies 1/2 teaspoon
Spring onion bulbs chopped 1 tablespoon
Spring onion greens chopped 1 tablespoon
Method
Step 1
Combine refined flour, cornflour, half tablespoon oil and salt in a bowl. Add sufficient water and whisk well to make a smooth and thick batter.
Step 2
Heat sufficient oil in a deep pan. Dip cauliflower, carrots, baby corns in the batter till they are well coated and deep-fry on medium heat until crisp. Drain on absorbent paper and set aside.
Step 3
Heat two tablespoons oil in a non-stick pan. Add garlic, ginger and green chillies and stir-fry on high heat for a few seconds.
Step 4
Add spring onion bulbs and sauté on a high heat for a few seconds. Add sichuan sauce, fried vegetables and salt and mix well. Serve immediately, garnished with spring onion greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
