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Sweet and Spicy Szechuan Style Vegetables Ginger Garlic Sauce


1 Fine chopped Onion
1 cup of floretized broccoli
1 diced red bell pepper
1 Carrot cut into a round shape
Salt and Pepper, to taste

For the sauce

1 teaspoon of Apis Ginger-Garlic Paste
2 Green Chillies, finely chopped
finely chopped 1/2 cup Spring Onion Greens
1 tablespoon of Corn flour
1 tablespoon of Tomato Ketchup
1 tablespoon Red Chilli sauce
1 tablespoon Schezwan sauce
1 teaspoon Vinegar
Salt, to taste

  • Prepare all of the vegetables and keep the ingredients on hand before starting to prepare the sweet and spicy schezwan-style vegetables ginger garlic sauce.
  • Heat oil in a wok over medium heat; add the onions, capsicum, broccoli and carrots. Stir-fry the vegetables until they are almost done. Keep them aside after cooking.
  • The sauce needs to be made next. Make a smooth paste with the corn flour and 1 cup of water in a small mixing bowl. Salt, vinegar, and the remaining sauce are added.
  • The next step is to prepare the sauce. Create a smooth paste in a small mixing bowl by combining the corn flour and one cup of water. Addschezwan sauce, red chilli sauce and tomato ketchupalong with vinegar and salt.
  • In the same wok, heat a teaspoon of oil over medium heat. Add the ginger garlic paste from Mom's recipe, spring onions, and green chillies. Sauté for a few minutes, until the raw scent has disappeared. Add the schezwan sauce and cornflour mixture to this.
  • As the sauce thickens and completely cooks, keep stirring. When finished, add the stir-fried vegetables and quickly bring them to a boil. Turn off the flame when the dish is ready.
  • For awholesome weeknight dinnerserve it with Fried Rice.