Stir Fried Vegetables in Schezwan Sauce

Name: Stir Fried Vegetables in Schezwan Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 2 pcs bell pepper (large, mixed colors, cut into 1-inch squares); 2 pcs carrot (medium, sliced into thin rounds); 100 g green beans (trimmed and cut into 1-inch pieces); 1 pcs onion (large, cut into petals); 100 g cabbage (shredded into large pieces); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 4 pcs dried red chili (soaked in hot water for 30 minutes); 0.5 cup water (for schezwan sauce paste); 1 tbsp soy sauce; 2 tbsp tomato ketchup; 1 tbsp vinegar; 1 tbsp cornstarch; 1 tsp sugar; 1 pinch red chili powder (kashmiri chili powder for color); 0.5 tsp salt; 2 tbsp oil; 2 tbsp spring onion (greens only, finely chopped for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

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.

PREP

15m

COOK

10m

SERVES

1 KATORI

149 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables uniformly so they cook evenly in the short stir-fry window.
2
Always blanch carrots and beans before stir-frying to keep them crisp-tender.
3
Use a well-seasoned wok heated until smoking for authentic wok hei flavor.
4
Soak dried red chilies in hot water for a full 30 minutes to soften them for a smooth paste.
5
Toss vegetables constantly on high heat to prevent burning and ensure even coating.
6
Make the schezwan paste and sauce ahead of time to speed up the final cooking.
7
Serve immediately after cooking; the vegetables lose crunch if they sit too long.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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 umami

Mushroom umami

Replace cabbage with 100g of sliced shiitake or button mushrooms; their earthy savoriness deepens the sauce's complexity.

nut free soy free

Nut-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 control

Spice 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 carb

Low-carb

Skip the sugar and serve the stir-fried vegetables over cauliflower rice or zucchini noodles instead of fried rice.

HEALTH BENEFITS

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.

✓