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Veg Triple Schezwan Rice

A very popular Indo-Chinese dish which is a mix of noodles, rice and schezwan sauce! A must try for sure! This is a Sanjeev Kapoor exclusive recipe.

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Veg Triple Schezwan Rice
Main Ingredients Sauce, Basmati rice
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Veg Triple Schezwan Rice

  • 2 tablespoons Sauce schezwan
  • 2 1/2 cups Basmati rice boiled
  • For Manchurian
  • 1/2 cup Cabbage grated
  • 1/2 cup Cauliflower grated
  • 1/4 cup Carrot grated
  • 8-10 French beans finely chopped
  • to taste Salt
  • to taste Black peppercorns crushed
  • 1 tablespoon Soy sauce
  • 1/2 tablespoon Red chilli sauce
  • 1/4 cup Cornflour/ corn starch
  • 1/2 teaspoon Vinegar
  • to deep fry Oil
  • For Sauce
  • 1 tablespoon Sesame oil (til oil)
  • 1 inch Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 2-3 Green chillies chopped
  • 2 Spring onion bulbs finely chopped
  • 2 tablespoons Red chilli sauce
  • 1 tablespoon Soy sauce light
  • 1/2 cup Capsicum mixed coloured
  • 2 tablespoons Cornflour/ corn starch slurry
  • to taste Salt
  • to taste Black peppercorns crushed
  • 2 tablespoons Spring onion greens chopped
  • For Schezwan rice-noodles
  • 1/2 cup Noodles boiled
  • 2 tablespoons Sesame oil (til oil)
  • 1 inch Ginger finely chopped
  • 2 tablespoons Garlic finely chopped
  • 1 medium Carrot chopped
  • 3-4 cup French beans finely chopped
  • 1/4 cup Cabbage chopped
  • 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 Spring onion greens chopped
  • to garnish Spring onion greens curls

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.
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