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A vibrant mix of crunchy vegetables tossed in a fiery, tangy Schezwan sauce. This popular Indo-Chinese stir-fry is quick, easy, and packed with bold flavors, perfect for a weeknight meal with noodles or fried rice.
Preparation (5 minutes)
Sauté Aromatics (1 minute)
Stir-fry Vegetables (5 minutes)
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A vibrant mix of crunchy vegetables tossed in a fiery, tangy Schezwan sauce. This popular Indo-Chinese stir-fry is quick, easy, and packed with bold flavors, perfect for a weeknight meal with noodles or fried rice.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 193.24 calories per serving with 3.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or main_dish.
Add Sauces and Thicken (2 minutes)
Garnish and Serve (1 minute)
For a more substantial meal, add 200g of cubed paneer, firm tofu, or mushrooms. Sauté them first until golden brown, set aside, and add them back in with the sauces.
Add a handful of roasted peanuts or cashews along with the spring onion greens at the end for a delightful crunch and nutty flavor.
This recipe is highly adaptable. Feel free to use other vegetables like zucchini, snow peas, bok choy, or cauliflower. Adjust cooking times accordingly.
To make it milder, reduce the Schezwan sauce to 2 tablespoons and omit the green chillies. You can add 1 teaspoon of tomato ketchup to maintain the tangy flavor.
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 support overall health and immunity.
Vegetables are an excellent source of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight by providing a feeling of fullness.
Ingredients like garlic, ginger, and bell peppers are packed with antioxidants and compounds known for their immune-boosting properties, helping the body defend against infections.
This dish is low in saturated fat and cholesterol. The high fiber content from vegetables can also help manage cholesterol levels, contributing to better heart health.
One serving contains approximately 180-220 calories. The exact count can vary depending on the amount of oil used and the specific vegetables included.
Yes, it is a very healthy dish. It's loaded with a variety of vegetables, providing essential vitamins, minerals, and fiber. To maximize health benefits, use minimal oil and opt for a low-sodium soy sauce.
The key to crisp vegetables is cooking on very high heat and not overcrowding the pan. A hot wok sears the vegetables quickly, cooking them without letting them release too much water and steam. If needed, cook in batches.
Yes, you can. Omitting the cornflour slurry will result in a drier stir-fry with a thinner sauce that doesn't cling as much to the vegetables. It will still be delicious.
This stir-fry pairs perfectly with steamed jasmine rice, vegetable fried rice, or hakka noodles for a complete and satisfying Indo-Chinese meal.