Schezwan Sauce, Stir Fry Sauce and Stir Fry Vegetables

Schezwan Sauce, Stir Fry Sauce and Stir Fry Vegetables

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Main Course

Key Ingredients:

These are all classic Chinese dishes

Ingredients

Methods

To prepare schezwan sauce, heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent. Add celery and sauté for 30 seconds.
Add red chilli paste and sauté for a minute or till oil separates. Add 2-3 tbsps stock and soy sauce and mix well. Add a pinch castor sugar, mix and cook for a minute. Add 2 tbsps stock again and mix.
Add tomato ketchup, mix and cook for 30 seconds. Add 2-3 tbsps stock and mix well. Add crushed peppercorns, mix and switch off heat.
Add vinegar and spring onion greens and mix well.
To prepare stir-fry sauce, heat oil in another non-stick pan. Add garlic and sauté for 30 seconds. Add celery and mix. Add soy sauce and oyster sauce, mix and cook for 30 seconds. Add salt, crushed peppercorns and ½ cup stock, mix and bring to boil.
Mix cornflour with 1-2 tbsps stock in a small bowl to make a smooth paste. Add it to stir-fry sauce, mix and cook till it thickens.
To prepare stir-fry vegetables, heat oil in yet another non-stick pan. Add garlic and sauté for 30 seconds. Add mushrooms and mix. Add mixed capsicum triangles and mix well. Add baby corns and mix.
Add salt and crushed peppercorns, mix and cook for a minute. Add some stir-fry sauce to stir-fry vegetables and mix well.
Transfer into a serving bowl, garnish with spring onion greens and serve hot with a small serving bowl of stir-fry sauce and another small bowl of schezwan sauce.

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