Vegetables In schezwan Sauce (indian Chinese)

A quick and saucy Indian Chinese dish with loads of vegetables in spicy saucy Schezwan base

Schezwan Sauce Vegetables
Total votes: 1428

Andrea's Secret Indian Recipe !

Preparation Time: 
10 Mins
Cooking Time: 
15 mins


1 Large Onion (preferably White Onion)
Roughly Chopped leaves of 1/2 Cabbage
1 Red Capsicum
1 Green or Yellow capsicum
1 Carrot Cubed
1 Bunch Spring Onion greens
4 Tbsp Vegetable oil
5 Kashmiri Chilies Paste
1/2 Tsp Red Chili Sauce
1 1/2 Inch Ginger Paste
10 Cloves Garlic Paste
1 Tsp Vinegar
1 Tbsp Tomato Ketchup
1/2 Tsp Sugar
Salt to taste
2 Tbsp Sesame Oil
1 Tbsp Vegetable Oil
Cornflour slurry (Optional)
Let's prepare the sauce first: In a pan heat Vegetable Oil. Add Garlic and Ginger Pastes give it a quick mix.
Add in the red chili paste and keep stirring continuously till the raw smell goes away. Add Salt. Now add the Red Chili Sauce and tomato Ketchup, cook for a minute. Add Sugar, Vinegar keep stirring for 2 Minutes.
Add a little water to make it into saucy consistency. When cooked properly, drizzle sesame oil on top, mix well remove and keep aside
In a separate wok, heat vegetable oil when hot add in the Onions, cook till soft. Now add the carrots and capsicum. Stir for a minute
Add Cabbage leaves and add in the sauce. Add water if you want to make it more saucy. To thicken add corn flour slurry
Cook till vegetables are all well done. Check for salt. Garnish with Spring Onion greens and serve Hot with fried rice
I have used Pok Choy leaves as I did not have cabbage. You may use any leafy Veg for this dish