Vegetables In Schezwan Sauce Recipe | Creamy Chinese Sauce For Vegetables | Exotic Vegetables In Schezwan Sauce | Schezwan Sauce Gravy Recipe | Basic Chinese Gravy Recipes | Gravy Curry For Fried Rice | Side Dish For Fried Rice Indian | Side Dish For Noodles Indian | Chinese Veg Recipes | Chinese Side Dishes Vegetarian | What To Serve with Chinese Fried Rice | Lunch Recipe | Dinner Party Recipe | Quick & Easy | Rajshri Food

Learn how to make Veggies In Schezwan Sauce at home with our Chef Ruchi Bharani

Veggies In Schezwan Sauce Ingredients
Introduction

How To Stir Fry Vegetables
1 tbsp Oil
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
1 Dry Red Chilli
1/2 Red Bell Pepper (diced)
1/2 Yellow Bell Pepper (diced)
1/2 Green Bell Pepper (diced)
1 Carrot (sliced)
6 Baby Corn (diced)
6 Mushrooms (diced)
Salt
3-4tbsp Schezwan Paste
1 tbsp Light Soy Sauce
1 tbsp Ketchup

How To Make Slurry
1 tsp Corn Flour + 2 cups Water

How To Cook Vegetables In Sczhewan Sauce
Salt
Paneer Cubes

For Garnishing
Spring Onion

#VegetablesRecipe #IndoChineseRecipes #AnybodyCanCookWithRajshriFood

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Host: Ruchi Bharani
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About Indo Chinese Recipe
Indian Chinese cuisine, Indo-Chinese cuisine, Sino-Indian cuisine, Chindian cuisine or Desi-Chindi cuisine is a distinct culinary style which combines aspects of both Indian and Chinese foods and flavours. Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.[2] Stir-fried in a wok, Indo-Chinese food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate. Curries, vegetables cooked in a spiced sauce accompanied by rice or bread—originated on the Indian subcontinent, but have since diffused throughout Asia.Spices such as turmeric, coriander, pepper, brown mustard, and ginger are present in curries throughout Southeast Asia, though each country has adapted the practice to utilize their own regional ingredients as well; most notably, Indonesian, Malaysian, Thai, Filipino Cuisine, and Cambodian cuisines all have strong ties to Indian-style curry flavors. |

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