Restaurant Style- Schezwan Vegetables

                                                                        
Dear Friends, 

For a long time I have been trying to register my entry for Bookmarked Recipes but due to scarcity of time till now I could not do so. Finally I found an excellent recipe posted by Sailu (adapted from Nita Mehta's Vegetarian Chinese Cookbook) which I believed is not only delicious but also excellent to view. I would like to thank Sailu to share this Veg Schezwan with us. To my friends who till now have not prepared this recipe, trust me you would not only love to eat it but also enjoy preparing it as well.

                                                                            
Serves: 4, Preparation time: 40 minutes


Ingredients:
2 Onions (cut into 8 pieces)
1 Carrot, cut into thin rounds
8-10  French beans, cut into thin pieces
1/2 Cucumber,cut into small pieces
1 Green capsicum, cut into 10 pieces


For Sauce:
1 tbsp Tomato ketchup
1 1/2 Soya sauce
2 tbsp Vinegar
2 tbsp Tomato puree
8 Garlic flakes, crushed
2 -3 dry Red chillies, de-seed and cut into small pieces
1 tbsp Brown sugar
1 tbsp Cornflour
1/2 tsp Clove powder
1/4 tsp Red chilly powder
1 1/4 cups Water
Salt to taste
Black pepper to taste
2 cups Vegetable stock/ water


2 cups Sesame oil
2 tbsp Spring onion (green) finely chopped for garnishing


Method:
Heat oil in a large wok and add onion. Saute till it becomes soft.Add carrot, babycorn and beans. Sprinkle salt in it and saute till 3-4 minutes. Do not over-fry the mixture to retain the crunchiness of the vegetables. Add cucumber, capsicum and fry for another 2-3 minutes. Mix all the ingredients of sauce in a big bowl. Mix this with fried vegetables and bring to a boil. Keep stirring this sauce for 2-3 minutes or till the sauce thickens and vegetables turn crisp and  tender. Remove from the heat and garnish the dish with chopped spring onions or with fried noodles. I served this veg schezwan with egg-noodles. Tastes best when served hot.

                                                       
Sending this Schezwan dish to Aipi and Priya's Bookmarked recipe event .