Broccoli, Mushroom and Tofu in Schezuan Sauce
by Tarla Dalal
A tasty mélange of crisp vegetables in schezwan sauce.
Broccoli, Mushroom and Tofu in Schezuan Sauce recipe - How to make Broccoli, Mushroom and Tofu in Schezuan Sauce
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 tsp oil
1/4 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
4 to 5 blanched baby corn ,
1/4 cup quatered mushrooms (khumbh)
1/2 cup carrot , peeled and cut into thin strips
1/2 cup blanched broccoli florets
1/2 cup bean sprouts
1/2 cup tofu cubes
salt to taste
2 tsp tomato ketchup
1 tsp cornflour dissolved in 1/4 cup water
2 pinches sugar
2 tsp schezuan sauce
Method
- Method
- Heat the oil in a wok, add the onions and garlic and stir-fry for 1 to 2 minutes.
- Add the baby corn, mushrooms, carrots, broccoli, bean sprouts, tofu and salt and stir-fry for 2 minutes.
- Combine the tomato ketchup, cornflour – water mixture and sugar in a small bowl.
- Add the schezuan sauce, mix well and cook for 1 minute.
- Serve immediately.
Outbrain
Tried this and turned out very well. Didn''t use tofu as it was not there are home. Added red n yellow capsicums and baked beans in tomato sauce. Looked very colourful n appealing.
Nice combo of colourful vegetables cooked in a spicy schezuan sauce and has a nice bit of sweetness from the little sugar.