Chinese Recipes

Schezwan Vegetables

Written by Linu Freddy

Schezwan Vegetables is a quite nice side dish for noodles and fried rice. Though I have categorized this as Chinese, it is at best an Indo-Chinese dish…
1 onion (diced)
1 carrot (diced)
8-10 french beans (cut into 1 inch pieces)
5-6 chinese cabbage leaves (diced)
1 green capsicum (diced)
2 tablespoon sesame oil
2 tablespoon spring onion greens (finely chopped)
For the sauce
2 dry red chillis (de-seeded and sliced)
1/4 teaspoon red chilli powder
1 teaspoon crushed garlic
1 1/2 teaspoon light soya sauce
2 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon tomato ketchup
2 tablespoon tomato puree
1 tablespoon cornflour
1 cup water
Salt to taste
Pepper to taste
1-2 cup vegetable stock/water
How To
Heat oil in a large wok and add the onion. Cook till soft. Add carrots, beans and chinese cabbage and cook for 3 minutes. Add capsicum and saute for a minute. Mix together all the ingredients listed under sauce and add it to the vegetables. Combine well and cook on low flame till the sauce thickens and vegetables are cooked, yet crisp. Turn off heat and garnish with spring onion greens.
Source: Adapted from
Notes: Take care not to overcook the vegetables as they need to retain their crunch for this dish. The original recipe used baby corn instead of chinese cabbage.

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Linu Freddy

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