Stir Fried Vegetables in Schezwan Sauce
Crisp, colorful vegetables tossed in a bold, spicy schezwan sauce that tingles the palate. This Indo-Chinese street-food favorite comes together in minutes, delivering a delicious smoky heat balanced by the natural sweetness of bell peppers and carrots. Perfect alongside fried rice or noodles for a satisfying weeknight dinner.
For 4 servings
- prep
Make the schezwan paste.
1.Drain the soaked dried red chilies and add to a blender.2.Add garlic, ginger, and 0.25 cup water. Blend to a smooth paste. - prep
Blanch the vegetables.
1.Bring a pot of water to a rolling boil.2.Add carrots and beans. Boil for 2 minutes.3.Drain immediately and rinse with cold water to stop cooking.TIPBlanching keeps vegetables crisp-tender; don't skip the ice-cold rinse or they'll go mushy. - mix
Make the schezwan sauce.
In a small bowl, stir together the schezwan paste, soy sauce, tomato ketchup, vinegar, red chili powder, sugar, and salt. Mix until smooth. Set aside.
- fry · ~4 min
Stir-fry the vegetables.
1.Heat oil in a wok over high flame until smoking hot.2.Add onion and stir-fry for 1 minute.3.Add bell pepper and stir-fry for another minute.4.Add the blanched carrots, beans, and shredded cabbage.5.Stir-fry on high heat for 2 minutes, tossing constantly.TIPHigh heat is non-negotiable for real wok hei flavor. Cook fast and keep the vegetables moving. - mix · ~1 min
Add the sauce to the vegetables.
1.Pour in the schezwan sauce.2.Toss well to coat every piece of vegetable evenly.3.Cook for 1 minute until the sauce thickens and glazes the vegetables. - garnish
Garnish with spring onion greens and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables uniformly so they cook evenly in the short stir-fry window.
- 2Always blanch carrots and beans before stir-frying to keep them crisp-tender.
- 3Use a well-seasoned wok heated until smoking for authentic wok hei flavor.
- 4Soak dried red chilies in hot water for a full 30 minutes to soften them for a smooth paste.
- 5Toss vegetables constantly on high heat to prevent burning and ensure even coating.
- 6Make the schezwan paste and sauce ahead of time to speed up the final cooking.
- 7Serve immediately after cooking; the vegetables lose crunch if they sit too long.
Adapt it for your goals.
High-protein
Add 200g of cubed paneer or 150g of cooked, shredded chicken after stir-frying the vegetables for a heartier, protein-packed meal.
mushroom umamiMushroom umami
Replace cabbage with 100g of sliced shiitake or button mushrooms; their earthy savoriness deepens the sauce's complexity.
nut free soy freeNut-free soy-free
Swap soy sauce with coconut aminos and skip the vinegar for a soy-free, nut-free version that still delivers umami.
spice level controlSpice level control
For a milder dish, use only 2 dried red chilies and replace the Kashmiri chili powder with paprika for color without heat.
low carbLow-carb
Skip the sugar and serve the stir-fried vegetables over cauliflower rice or zucchini noodles instead of fried rice.
Why this is on our healthy list.
Rich in Vitamin A
Carrots and bell peppers are excellent sources of beta-carotene, which your body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
Mixed vegetables like cabbage, green beans, and carrots provide a solid dose of fiber that supports digestion and helps maintain steady blood sugar levels.
Low in Calories
This vegetable-focused stir-fry is naturally low in calories, making it a smart choice for weight management without sacrificing flavor.
Antioxidant Boost
Bell peppers and red chilies are packed with vitamin C and capsaicin, antioxidants that help reduce inflammation and protect cells from damage.
Good Source of Potassium
Vegetables like cabbage and carrots contribute potassium, an essential mineral that helps regulate blood pressure and muscle function.
Frequently asked questions
Yes, but thaw and pat them dry first to avoid excess water in the wok, which will steam rather than stir-fry the vegetables.
