Schezwan Vegetables

1. 1
   prep · ~15 min

   Prep all the vegetables.

   Wash and cut the bell pepper into cubes, slice the carrot diagonally, cut green beans into 1-inch pieces, shred the cabbage, and separate broccoli into small florets. Dice onion into petals, and finely chop garlic, ginger, and spring onion whites.

2. 2
   prep · ~2 min

   Prepare the sauce base and slurry.

   In a small bowl, mix soy sauce, ketchup, vinegar, red chili paste, and black pepper. In another bowl, dissolve corn flour in 2 tablespoons of water and set aside.

3. 3
   fry · ~3 min

   Flash fry the vegetables in batches.

   Heat 1 teaspoon oil in the wok over high flame. Add beans, carrot, and broccoli and toss for 1 minute until slightly blistered but still crisp. Remove. Repeat with bell pepper and cabbage for 30 seconds each. Keep all vegetables aside.

   TIPFlash frying on high heat keeps the vegetables crunchy. Do not overcrowd the wok.
4. 4
   saute · ~2 min

   Build the aromatic base.

   Heat the remaining oil in the same wok over medium-high flame. Add garlic, ginger, and green chilies and sauté for 30 seconds until fragrant. Add onion petals and stir-fry for 1 minute.

5. 5
   saute · ~2 min

   Combine vegetables with Schezwan sauce.

   Pour the prepared sauce mixture into the wok and let it bubble for 30 seconds. Add all the flash-fried vegetables and toss vigorously for 1-2 minutes until well coated.

6. 6
   saute · ~2 min

   Thicken the sauce and finish.

   Stir the corn flour slurry and pour it over the vegetables. Toss continuously for 1 minute until the sauce turns glossy and clings to the vegetables. Adjust consistency with a splash of water if needed.

7. 7
   garnish · ~1 min

   Garnish with spring onion greens and serve hot.

   Transfer to a serving bowl and sprinkle generously with chopped spring onion greens. Serve immediately with fried rice or noodles.

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