Schezwan Vegetable Gravy

Name: Schezwan Vegetable Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 100 g cabbage (cut into squares); 1 pcs bell pepper (medium, cubed); 1 pcs carrot (medium, sliced thin); 100 g broccoli (small florets); 6 pcs baby corn (sliced diagonally); 3 pcs spring onion (chopped, whites and greens separated); 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 4 pcs dried red chili (broken); 3 tbsp corn flour (for dusting vegetables); 2 cup oil (for deep frying, absorption: 12%); 2 tbsp soy sauce; 2 tbsp tomato ketchup; 1 tbsp red chili sauce (preferably Schezwan chili sauce); 1 tbsp vinegar; 1 tsp sugar; 1 cup water; 0.25 tsp salt (for gravy); 1 pinch black pepper (freshly ground)

RATING

4.6/5(98)

TASTE SCORE

8/10

Crispy vegetables tossed in a fiery, garlicky Schezwan sauce with a glossy, thick gravy. This Indo-Chinese favorite packs serious heat and a bold, savory punch that pairs beautifully with fried rice or noodles.

PREP

20m

COOK

20m

SERVES

1 KATORI

410 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the vegetables.
1.Cut cabbage into squares, bell pepper into cubes, carrot into thin slices, and baby corn diagonally.
2.Break broccoli into small florets.
3.Separate spring onion whites from greens and chop both finely.
4.Finely chop garlic, ginger, and slit green chilies.
prep
Coat vegetables with corn flour.
Take cabbage, bell pepper, carrot, broccoli, and baby corn in a bowl. Sprinkle 3 tablespoons of corn flour and toss well so each piece gets a thin coating.
fry · ~5 min
Deep fry the vegetables.
1.Heat 2 cups of oil in a wok over high heat.
2.Once the oil is hot, carefully drop in the coated vegetables in batches.
3.Fry for 2-3 minutes until crispy and edges start to brown.
4.Remove with a slotted spoon and drain on paper towels.
TIPDon't overcrowd the wok; it drops the oil temperature and makes vegetables soggy.
saute · ~2 min
Stir-fry the aromatics.
1.Heat 2 tablespoons of oil in a clean wok over high heat.
2.Add broken dried red chilies, chopped garlic, ginger, and green chilies.
3.Stir-fry for 30 seconds until fragrant.
4.Add spring onion whites and sauté for 1 minute.
simmer · ~3 min
Build the Schezwan gravy.
1.Add soy sauce, tomato ketchup, red chili sauce, and vinegar to the wok.
2.Add salt, sugar, and black pepper. Stir well.
3.Pour in 1 cup of water and bring the mixture to a boil.
simmer · ~3 min
Thicken the gravy and add vegetables.
1.Stir the corn flour slurry once more and pour it into the boiling gravy in a thin stream, stirring continuously.
2.Let it simmer for 2 minutes until the gravy turns glossy and thick.
3.Add the fried vegetables and toss on high heat for 1 minute until everything is well coated.
TIPToss the vegetables in the gravy just before serving to keep them crispy.
garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving bowl and sprinkle the reserved spring onion greens on top. Serve hot with fried rice or noodles.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
To keep the fried vegetables extra crispy, toss them with the gravy right before serving, not earlier.
2
Use a neutral oil with a high smoke point like refined sunflower or peanut for deep frying.
3
Cut all vegetables into similar-sized pieces so they fry evenly in the same time.
4
Do not skip the vinegar — its acidity balances the heat and adds authentic Indo-Chinese tang.
5
If your Schezwan chili sauce is not available, substitute with Sriracha plus a pinch of Sichuan peppercorn powder.
6
For a thicker gravy, increase the cornflour slurry to 1.5 tbsp cornflour + 3 tbsp water.
7
Cool leftover gravy and vegetables separately, then combine and reheat in a wok for best texture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Instead of deep frying, toss the cornflour-coated vegetables in a preheated air fryer at 200°C for 8-10 minutes, shaking halfway. This reduces oil significantly while keeping a crisp texture.

high protein

High-protein

Add 150g of cubed paneer or fried tofu along with the vegetables for extra protein. Toss the paneer gently in the gravy to avoid breaking it.

vegan

Vegan

This recipe is already vegan as written — just ensure your red chili sauce and ketchup do not contain any animal-based ingredients.

extra spicy

Extra-spicy

Include 1 tbsp of Sichuan peppercorn powder along with the dried red chilies and add 2 extra slit green chilies for a numbing, fiery heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Cabbage, broccoli, carrots, and bell peppers provide ample fiber, which supports healthy digestion and keeps you feeling full longer.

✓

Packed with Vitamin C

Broccoli and bell pepper are excellent sources of vitamin C, a powerful antioxidant that helps strengthen the immune system.

✓

Contains Beta-Carotene

Carrots are loaded with beta-carotene, which the body converts into vitamin A, essential for good vision and skin health.

QUESTIONS?

Frequently asked questions

Make sure the gravy is fully thickened before adding the vegetables, and toss them on high heat for no more than 1 minute — any longer and the coating will soften.

PAIRS WELL WITH