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A vibrant and fiery stir-fry of crisp, colorful vegetables tossed in a bold and spicy Schezwan sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
For 4 servings
Preparation
Sauté Aromatics
Stir-fry Vegetables
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A vibrant and fiery stir-fry of crisp, colorful vegetables tossed in a bold and spicy Schezwan sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 202.15 calories per serving with 4.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Add Sauces and Seasonings
Thicken and Garnish
Serve
Incorporate cubes of paneer, tofu, or mushrooms for a more substantial vegetarian meal. For a non-vegetarian version, add stir-fried chicken, shrimp, or fish.
Feel free to use other vegetables like zucchini, snow peas, bok choy, or cauliflower based on availability and preference.
For extra crunch and flavor, add a handful of roasted peanuts or cashews towards the end of cooking.
For a different flavor profile, you can add a teaspoon of chili garlic sauce or a dash of sesame oil along with the other sauces.
The diverse mix of colorful vegetables like carrots, bell peppers, and broccoli provides a wide range of essential vitamins (A, C, K) and minerals that are crucial for overall health.
Vegetables are a primary source of dietary fiber, which aids in digestion, helps maintain a healthy gut, and contributes to a feeling of fullness, which can help with weight management.
Key ingredients like garlic, ginger, and bell peppers are known for their immune-boosting properties. They contain antioxidants and anti-inflammatory compounds that help strengthen the body's defenses.
This dish is entirely plant-based, making it a great source of phytonutrients and antioxidants that help combat cellular damage and reduce the risk of chronic diseases.
One serving of Schezwan Vegetables (approximately 1 cup or 225g) contains around 150-180 calories, depending on the amount of oil used. It's a relatively low-calorie dish.
Yes, it can be very healthy as it's packed with a variety of nutrient-rich vegetables. However, the sodium content can be high due to the sauces. To make it healthier, use low-sodium soy sauce and control the amount of oil.
Absolutely. To reduce the heat, use less Schezwan sauce, omit the green chilies, or use a milder variety. You can also add a little more sugar or a splash of water to dilute the spiciness.
This dish pairs perfectly with Indo-Chinese staples like Vegetable Fried Rice, Hakka Noodles, or even simple steamed jasmine rice.
Yes, it's very versatile. You can add cubed and lightly fried paneer or tofu. For non-vegetarians, stir-fried chicken strips or shrimp are excellent additions. Add them after sautéing the aromatics.
The key is high heat and not overcooking. Ensure your wok is very hot before adding vegetables, and stir-fry them quickly in batches if necessary. They should be cooked but still have a bite (al dente).