Stir Fry Vegetables in Schezwan Sauce recipe by Chef Jiwan Singh – Executive Chef, Spice Market, Kolkata

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Spice Market is dedicated to commemorating the deep-rooted history of spices and flavors through its trailblazing menu, featuring dishes that kindle the sensation and relish defined by centuries of trade among different communities. It offers the absolute best of Mughlai, Indian, and Chinese cuisines, each of which entails a synthesis of assorted spices. Getting the taste of different cuisines under one roof is the best thing about this place. Along with food Spice market is also serving delectable cocktails which will sure win your heart. This place is an amalgamation of everything that one wants to indulge into.

STIR FRY VEGETABLES IN SCHEZWAN SAUCE

INGREDIENTS:
 Chinese cabbage – 30 gm
 Broccoli – 30 gm
 Baby corn – 40 gm
 Button mushroom – 30 gm
 Carrot – 15 gm
 Pak Choi – 40 gm
 Celery chopped – 10 gm
 Garlic chopped – 5 gm
 Chilli paste – 10 gm
 Tomato ketchup – 20 gm
 Sugar – 5 gm
 Aromat Powder – 5 gm
 Salt – 5 gm
 Light soya & Dark Soya – 5 gm
 Chinese wine – 5 ml


METHOD:
1 In a heat wok, add Garlic, Celery, Onion and sauté well.
2 Add Chilli paste, Tomato ketchup to make the Szechwan sauce
3 Then add Aromat Powder, light Soya, dark Soya.
4 Add the vegetables and cook them, and add wine for the flavour.

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