How to make 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!

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sauce (सौस), Basmati rice (बासमती चावल)

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

advertisement

For more recipes related to Veg Triple Schezwan Rice checkout Baked Pesto Vegetables-Cook Smart. You can also find more Main Course Vegetarian recipes like Soya Malai Kofta Saffron And Spinach Casserole Tomato Paneer Karele Ka Salan

Veg Triple Schezwan Rice

Veg Triple Schezwan Rice Recipe Card

Print

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Veg Triple Schezwan Rice Recipe

  • Sauce schezwan 2 tablespoons

  • Basmati rice boiled 2 1/2 cups

  • For Manchurian

  • Cabbage grated 1/2 cup

  • Cauliflower grated 1/2 cup

  • Carrot grated 1/4 cup

  • French beans finely chopped 8-10

  • Salt to taste

  • Black peppercorns crushed to taste

  • Soy sauce 1 tablespoon

  • Red chilli sauce 1/2 tablespoon

  • Cornflour/ corn starch 1/4 cup

  • Vinegar 1/2 teaspoon

  • Oil to deep fry

  • For Sauce

  • Sesame oil (til oil) 1 tablespoon

  • Ginger finely chopped 1 inch

  • Garlic finely chopped 1 tablespoon

  • Green chillies chopped 2-3

  • Spring onion bulbs finely chopped 2

  • Red chilli sauce 2 tablespoons

  • Soy sauce light 1 tablespoon

  • Capsicum mixed coloured 1/2 cup

  • Cornflour/ corn starch slurry 2 tablespoons

  • Salt to taste

  • Black peppercorns crushed to taste

  • Spring onion greens chopped 2 tablespoons

  • For Schezwan rice-noodles

  • Noodles boiled 1/2 cup

  • Sesame oil (til oil) 2 tablespoons

  • Ginger finely chopped 1 inch

  • Garlic finely chopped 2 tablespoons

  • Carrot chopped 1 medium

  • French beans finely chopped 3-4 cup

  • Cabbage chopped 1/4 cup

  • Red capsicum finely chopped 1/2 small

  • Yellow capsicum finely chopped 1/2 small

  • Green capsicum finely chopped 1/2 small

  • Red chilli sauce 1 tablespoon

  • Tomato ketchup 1 tablespoonSpring onion greens

  • Spring onion greens curls to garnish

Method

Step 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.

Step 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.

Step 3

Divide the dough into equal portions and shape each portion into balls.

Step 4

Heat sufficient oil in a kadai, slide in the dough balls and deep fry till golden brown and crisp. Drain on absorbent paper.

Step 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.

Step 6

Add mixed coloured capsicums and mix. Add 1 cup water and mix and let the mixture come to a boil.

Step 7

Add corn flour slurry, salt and crushed black peppercorns and mix and cook for 1-2 minutes.

Step 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.

Step 9

To make schezwan rice-noodles, heat sesame oil in a non-stick pan, add ginger and garlic and sauté for 1-2 minutes.

Step 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.

Step 11

Add schezwan sauce, red chilli sauce, tomato sauce and salt and mix well. Add rice and noodles and toss. Cook for 1 minute.

Step 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.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.