Schezwan Vegetables
Crisp, colorful vegetables tossed in a fiery, garlicky Schezwan sauce that clings to every piece. This Indo-Chinese stir-fry is bold, smoky, and comes together in minutes—perfect for a quick weeknight dinner when you want serious heat and flavor without a lot of fuss.
For 4 servings
- 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.
- 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.
- 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. - 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.
- 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.
- 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.
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables uniformly to ensure even cooking in the high-heat wok.
- 2Do not skip flash-frying vegetables individually for the best crunchy texture.
- 3Adjust the heat to high throughout; if the wok is not hot enough, vegetables will steam instead of sear.
- 4Make the corn flour slurry fresh just before adding to prevent lumps.
- 5If your Schezwan chili paste is very salty, reduce the soy sauce accordingly.
- 6Leftovers can be stored in the fridge for a day; reheat in a hot wok to revive crunch.
Adapt it for your goals.
High-Protein
Add 200g of cubed paneer or extra-firm tofu after sautéing the aromatics — toss with the sauce for a protein-rich meal that keeps vegetarians satisfied.
Low Oil / Oil FreeLow-Oil / Oil-Free
Replace oil with water or vegetable broth for stir-frying, and toss vegetables with sauce directly — a lighter option for reduced fat without losing the spicy flavor.
Nutty CrunchNutty Crunch
Add a handful of roasted cashews or peanuts along with the spring onion greens for extra texture and a nutty contrast to the fiery sauce.
Mushroom & Baby CornMushroom & Baby Corn
Substitute bell pepper and cabbage with sliced mushrooms and baby corn for a more savory, earthy profile that pairs especially well with Schezwan flavors.
Why this is on our healthy list.
Rich in Crunchy Fiber
A medley of bell peppers, carrots, green beans, cabbage, and broccoli supplies dietary fiber that supports digestion and promotes fullness without excess calories.
Packed with Vitamin C
Colorful bell peppers and broccoli are excellent natural sources of vitamin C, aiding immune function and collagen production.
Low in Fat & Calories
This stir-fry uses only a tablespoon of oil and relies on fresh vegetables, making it a light yet satisfying dish suitable for calorie-conscious diets.
Ginger & Garlic Boost
Fresh ginger and garlic deliver antioxidants and anti-inflammatory compounds that add flavor while supporting overall wellness.
Frequently asked questions
Yes — use a mixture of sriracha and a pinch of Sichuan peppercorns, or blend red chilies with garlic and a splash of oil.
