Stir Fried Vegetables in Schezwan Sauce

1. 1

   Step 1

   • a.Preparation (5 minutes)
   • b.Wash and chop all vegetables as mentioned in the ingredient list. Keep them ready.
   • c.In a small bowl, combine Schezwan sauce, soy sauce, rice vinegar, sugar, salt, and black pepper. Mix well to create the sauce mixture.
   • d.In another small bowl, whisk the cornflour with 2 tbsp of water until smooth to make a lump-free slurry.
2. 2

   Step 2

   • a.Sauté Aromatics (1 minute)
   • b.Place a wok or a large, heavy-bottomed pan over high heat. Add the vegetable oil and let it get very hot until it shimmers.
   • c.Add the chopped garlic, ginger, green chillies, and spring onion whites. Stir-fry continuously for 30-45 seconds until they are fragrant and the raw smell disappears.
3. 3

   Step 3

   • a.Stir-fry Vegetables (5 minutes)
   • b.Add the harder vegetables: carrots and French beans. Stir-fry on high heat for 2 minutes, tossing constantly.
   • c.Next, add the onion, bell pepper, baby corn, and broccoli florets.
   • d.Continue to stir-fry for another 2-3 minutes. The vegetables should be cooked through but still have a crisp, crunchy texture.
4. 4

   Step 4

   • a.Add Sauces and Thicken (2 minutes)
   • b.Pour the prepared sauce mixture over the vegetables. Toss everything quickly for about 30 seconds to coat the vegetables evenly.
   • c.Give the cornflour slurry a quick stir (as it settles) and pour it into the wok.
   • d.Stir continuously for 1 minute as the sauce thickens and becomes glossy, clinging to the vegetables.
5. 5

   Step 5

   • a.Garnish and Serve (1 minute)
   • b.Turn off the heat. Add the chopped spring onion greens and give it a final toss.
   • c.Serve immediately while hot with your choice of steamed rice, fried rice, or hakka noodles.

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