A fiery and tangy Indo-Chinese gravy packed with crisp vegetables. This popular dish gets its bold flavor from spicy Schezwan sauce and is perfect served over fried rice or noodles for a quick and satisfying meal.
Prep20 min
Cook15 min
Servings4
Serving size: 1 cup
159cal
3gprotein
19gcarbs
8g
Ingredients
2 tbsp sesame oil (toasted sesame oil preferred for flavor)
1 inch ginger (finely chopped)
6 clove garlic (finely chopped)
2 piece green chili (slit lengthwise)
1 medium onion (cut into 1-inch cubes)
1 cup mixed bell peppers (red, yellow, & green, cut into 1-inch cubes)
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Schezwan Vegetable Gravy with Burnt Garlic Fried Rice
Aromatic burnt garlic fried rice with perfectly spiced Schezwan veggie gravy. Energy-giving and utterly delicious!
This indo_chinese dish is perfect for dinner. With 973.69 calories and 18.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
baby corn
(sliced diagonally)
3 tbsp schezwan sauce (adjust to your spice preference)
1 tbsp soy sauce (low sodium recommended)
1 tsp rice vinegar
0.5 tsp sugar (to balance flavors)
0.5 tsp salt (or to taste, as sauces are salty)
0.25 tsp white pepper powder
2 tbsp cornstarch
2 cup water (for the gravy)
3 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Prepare the Sauce and Slurry
In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, sugar, salt, and white pepper powder. Set this sauce mixture aside.
In another small bowl, combine the cornstarch with 1/4 cup of water. Whisk until completely smooth to create a slurry, ensuring no lumps remain. Set aside.
2
Stir-fry Aromatics and Vegetables
Heat the sesame oil in a large wok or deep pan over high heat. Once the oil is shimmering, add the chopped ginger, garlic, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
Add the cubed onions and stir-fry for 1 minute until they turn translucent at the edges.
Add the carrots, french beans, and baby corn. Continue to stir-fry on high heat for 3-4 minutes until they are tender-crisp.
Finally, add the mixed bell peppers and stir-fry for another 2 minutes. The vegetables should still have a bite to them.
3
Create and Thicken the Gravy
Pour the prepared sauce mixture over the stir-fried vegetables. Toss everything together quickly to coat the vegetables evenly.
Add 2 cups of water to the wok and bring the mixture to a rolling boil.
Reduce the heat to medium. Give the cornstarch slurry a quick stir to recombine it, then slowly pour it into the simmering gravy while stirring continuously to prevent lumps from forming.
Continue to simmer for 2-3 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
4
Garnish and Serve
Turn off the heat. Stir in the chopped spring onion greens.
Serve the Schezwan Vegetable Gravy immediately while hot with steamed rice, fried rice, or hakka noodles.
815cal
15gprotein
158gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
