Name: Chinese mixed vegetable schezwan curry recipe by hema krishnamohan at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Carrot 1; Green bell pepper/capsicum 1; Onion 1; Paneer 200gm; Cauliflower 1/2; Chinese cabbage few leaves; Green beans 10; Tomato 1; Ginger 1/2 tsp (chopped); Garlic 1 tsp (chopped); Schezwan sauce (store bought) 3 tblsp; Corn flour 4 tsp; Sugar 1/2 tsp; White pepper 1 tsp; Salt to taste

ABOUT Chinese mixed vegetable schezwan curry RECIPE

This is very tasty and easy to prepare side dish. This goes very well with noodles, fried rice and even our Indian flat bread/naan/pulka. The home made schezwan sauce is the main taste enhancer to this dish.

Ingredients Serving: 4

Carrot 1
Green bell pepper/capsicum 1
Onion 1
Paneer 200gm
Cauliflower 1/2
Chinese cabbage few leaves
Green beans 10
Tomato 1
Ginger 1/2 tsp (chopped)
Garlic 1 tsp (chopped)
Schezwan sauce (store bought) 3 tblsp
Corn flour 4 tsp
Sugar 1/2 tsp
White pepper 1 tsp
Salt to taste

Instructions

Cut carrot,capsicum,onion and paneer into chunks. Shred cabbage to same size as vegetable pieces. Cut cauliflower into small florets. Chop ginger and garlic. Julienne the beans. Cut tomatoes into thick semi-circular pieces.
Keep Schezwan sauce ready (can make this at home
Heat 2 teaspoon oil in a saucepan, add chopped ginger and garlic and fry till garlic turns light golden.
Add the vegetables one after the other and stir fry. Add paneer and saute for some time.
Add schezwan sauce and mix. Pour 2 cups of hot water and cook.
The vegetables should be crisp and not fully cooked. Adding hot water helps to retain crispness.
Add salt, sugar and white pepper powder.
Make corn slurry ny mixing the corn flour in a cup of water mix well and add to cooking vegetables.
When it thickens and looks glazy remove. Serve hot garnishing with cilantro.