Schezwan Vegetable Gravy
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Sauce and Slurry
- b.In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, sugar, salt, and white pepper powder. Set this sauce mixture aside.
- c.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
Step 2
- a.Stir-fry Aromatics and Vegetables
- b.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.
- c.Add the cubed onions and stir-fry for 1 minute until they turn translucent at the edges.
- d.Add the carrots, french beans, and baby corn. Continue to stir-fry on high heat for 3-4 minutes until they are tender-crisp.
- e.Finally, add the mixed bell peppers and stir-fry for another 2 minutes. The vegetables should still have a bite to them.
- 3
Step 3
- a.Create and Thicken the Gravy
- b.Pour the prepared sauce mixture over the stir-fried vegetables. Toss everything together quickly to coat the vegetables evenly.
- c.Add 2 cups of water to the wok and bring the mixture to a rolling boil.
- d.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.
- e.Continue to simmer for 2-3 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Stir in the chopped spring onion greens.
- c.Serve the Schezwan Vegetable Gravy immediately while hot with steamed rice, fried rice, or hakka noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the authentic restaurant-style crunch, always stir-fry vegetables on high heat and avoid overcooking them.
- 2Mise en place is key for stir-frying. Have all your vegetables chopped and sauces measured before you start cooking.
- 3To make it a complete meal, add fried paneer cubes or firm tofu along with the bell peppers.
- 4Adjust the amount of Schezwan sauce and green chilies to customize the spice level to your liking.
- 5If the gravy becomes too thick, you can thin it out with a little hot water.
Adapt it for your goals.
Add Protein
Incorporate 200g of cubed and lightly fried paneer or firm tofu. Add them in the last 2 minutes of stir-frying the vegetables before adding the sauce.
Make it DryMake it Dry
For a 'Schezwan Vegetable Dry' version, omit the 2 cups of water and use only 1 teaspoon of cornstarch in the slurry with 2 tablespoons of water. This will create a thick sauce that just coats the vegetables.
Different VegetablesDifferent Vegetables
Feel free to add other quick-cooking vegetables like broccoli florets, sliced mushrooms, zucchini, or snow peas.
Nutty FlavorNutty Flavor
Garnish with 1-2 tablespoons of toasted sesame seeds or roasted peanuts for an extra layer of texture and flavor.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The variety of colorful vegetables like bell peppers, carrots, and beans provides essential vitamins such as Vitamin C, Vitamin A, and Vitamin K, along with important minerals like potassium.
High in Dietary Fiber
Loaded with vegetables, this dish is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight.
Source of Antioxidants
Garlic, ginger, and colorful bell peppers are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Yes, it can be a healthy dish as it's loaded with a variety of vegetables, providing fiber, vitamins, and minerals. To make it healthier, use low-sodium soy sauce, control the amount of oil, and serve it with brown rice or whole wheat noodles.