Schezwan Sauce, Stir Fry Sauce and Stir Fry Vegetables

About Schezwan Sauce, Stir Fry Sauce and Stir Fry Vegetables

Ingredients

• Spring onion greens, chopped for garnishing
• Schezwan sauce
• Red chilli paste ½-¾ cup
• Oil 1 tbsp
• Garlic, chopped 1 tbsp
• Small onion, finely chopped 1
• Celery stick, finely chopped 1 inch
• Vegetable stock 6 to 8 tbsps
• Soy sauce 1 tbsp
• Castor sugar 1 pinch
• Tomato ketchup 1 tbsp
• Black peppercorns, crushed to taste
• Vinegar 1 tsp
• Spring onion greens, chopped 1 tbsp
• Stir-fry sauce
• Oil 1 tbsp
• Garlic, chopped 1 tbsp
• Celery stick, finely chopped 1 inch
• Soy sauce ½ tbsp
• Oyster sauce ½ tbsp
• Salt to taste
• Black peppercorns, crushed to taste
• Vegetable stock ½ cup + 1 to 2 tbsps
• Cornflour 1 tbsp
• Stir-fry vegetables
• Button mushrooms, quartered 6 to 8
• Mixed capsicum triangles 1 cup
• Babycorn, halved and cut into triangles 5 to 6
• Oil 1 tbsp
• Garlic, chopped 1 tbsp
• Salt to taste
• Black peppercorns, crushed to taste

How to Make Schezwan Sauce, Stir Fry Sauce and Stir Fry Vegetables (Stepwise Photos)

Method

1. To prepare schezwan sauce, heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent. Add celery and sauté for 30 seconds.
2. Add red chilli paste and sauté for a minute or till oil separates. Add 2-3 tbsps stock and soy sauce and mix well. Add a pinch castor sugar, mix and cook for a minute. Add 2 tbsps stock again and mix.
3. Add tomato ketchup, mix and cook for 30 seconds. Add 2-3 tbsps stock and mix well. Add crushed peppercorns, mix and switch off heat.
4. Add vinegar and spring onion greens and mix well.
5. To prepare stir-fry sauce, heat oil in another non-stick pan. Add garlic and sauté for 30 seconds. Add celery and mix. Add soy sauce and oyster sauce, mix and cook for 30 seconds. Add salt, crushed peppercorns and ½ cup stock, mix and bring to boil.
6. Mix cornflour with 1-2 tbsps stock in a small bowl to make a smooth paste. Add it to stir-fry sauce, mix and cook till it thickens.
7. To prepare stir-fry vegetables, heat oil in yet another non-stick pan. Add garlic and sauté for 30 seconds. Add mushrooms and mix. Add mixed capsicum triangles and mix well. Add baby corns and mix.
8. Add salt and crushed peppercorns, mix and cook for a minute. Add some stir-fry sauce to stir-fry vegetables and mix well.
9. Transfer into a serving bowl, garnish with spring onion greens and serve hot with a small serving bowl of stir-fry sauce and another small bowl of schezwan sauce.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps