Wok-Tossed Szechuan Veggie Harmony Recipe

About this recipe

Wok-Tossed Szechuan Veggie Harmony is a vibrant and flavorful Chinese dinner dish, perfect for a united family. This medley of colorful, above-ground vegetables is tossed in a bold, spicy Szechuan sauce, delivering a delightful blend of heat and umami. A balanced recipe crafted for harmonious dining, it caters to vegetarian dietary preferences and avoids root vegetables, making it ideal for Jain households. Prepared using fresh ingredients and aromatic spices, this dish pairs beautifully with steamed rice or noodles, offering a wholesome and satisfying dinner experience.

Ingredients

• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Bell Peppers
• 1 pc Broccoli
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 80 g Soya Sauce
• 190 g Schezwan Sauce
• 50 g Asafoetida Powder
• 100 g Salt
• 500 g Sugar
• 60G Primi Piatti Red Chilli Flakes
• 750 Ml Kalverts White Vinegar
• 100 g Cornflour
• 500g Good Life Raw Peanuts 500 G

Instructions

1. 1. Prepare the vegetables by shredding the cabbage, julienning the bell peppers, slicing baby corn, and separating broccoli into florets.
2. 2. Heat sesame oil in a wok over high flame and add asafoetida. Stir for a few seconds until aromatic.
3. 3. Add the prepared vegetables to the wok and stir-fry on high heat for 4-5 minutes until slightly tender but still crunchy.
4. 4. In a small bowl, mix soy sauce, Szechuan sauce, vinegar, sugar, chili flakes, and salt. Pour this sauce over the veggies and toss well to coat evenly.
5. 5. In another bowl, make a cornflour slurry by mixing cornflour with 2 tablespoons of water. Add this slurry to the wok and cook for 2-3 minutes, stirring continuously, until the sauce thickens and coats the vegetables.
6. 6. Turn off the heat and garnish with roasted peanuts if desired. Serve immediately with steamed rice or noodles for a complete meal.