Stir Fried Vegetables in Szechwan Sauce Serves 4
Tofu, cut into triangles 8 pieces (substitute Paneer in Tofu in unavailable)
Soy Sauce 2 teaspoons
Cornstarch 1+1 tablespoon
Button Mushrooms, halved 10 pieces
Sesame Oil 2 tablespoon (use vegetable oil)
Garlic 3 cloves, minced
Ginger ½ inch, minced
French Beans, cut into ½ inch pieces ½ cup
Red Bell Pepper, cut into triangles 10 pieces
Spring Onion White part 8 pieces, cut lengthwise
Szechwan Sauce ½ cup (For recipe of Szechwan Sauce Cooking the ChaiNusssss… Desi Rasta Chinese)
Vegetable Stock (or ginger, spring onion water) 1 ½ cup
Salt to taste
In a bowl, place the tofu. Coat it with a mixture of soy sauce and 1 tablespoon cornstarch.
In a large wok or a kadhai, heat a tablespoon of oil. When the oil is very hot, add in the tofu, toss and fry it on high heat for one minute. Keep it aside.
Use the same wok, heat the remaining oil. When the oil is very hot, add in the mushrooms, stir- fry for two minutes on high heat. Keep them aside.
Wipe the wok. Heat oil in the wok, when it is very hot; add in the French beans cook on high heat for one minute. Add red bell pepper, cook on high heat for one minute. Add in the mushrooms and spring onion white, ginger, garlic, stir and cook on high heat.
Add in the Szechwan sauce and stir. Keep the wok on high heat, add in the vegetable stock. Mix the remaining cornstarch with one tablespoon water and add it to the wok. Stir and bring the sauce to a boil.
Add in the cooked tofu, stir and add salt if required. Turn off the heat.
Serve hot with fried rice.