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Stir Fried Vegetables In Sichuan Sauce

Spicy and flavourful Sichuan sauce makes these vegetables extra special. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Cauliflower, Sichuan Sauce
Cuisine Chinese
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Stir Fried Vegetables In Sichuan Sauce

  • 1/2 medium Cauliflower cut into florets
  • 1 medium Sichuan Sauce cut into 1 inch pieces
  • 4 Babycorns cut into 1 inch pieces
  • 4 tablespoons Sichuan sauce
  • 6 tablespoons Refined flour (maida)
  • 3 tablespoons Cornflour/ corn starch
  • 2 1/2 tablespoons Oil
  • to taste Salt
  • 1/2 teaspoon Garlic chopped
  • 1/2 teaspoon Ginger finely chopped
  • 1/2 teaspoon Green chillies
  • 1 tablespoon Spring onion bulbs chopped
  • 1 tablespoon Spring onion greens chopped

Method

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  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.
  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.
  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.
  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.

Nutrition Info

Calories 975
Carbohydrates 64.7
Protein 15.9
Fat 72.5
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