Schezuan Style Stir-fried Vegetables ( Diabetic Recipe )
by Tarla Dalal
Popular as it might be, I am sure you must be striking off Schezuan-style stir-fries from your personal menu as it is most often laden with oodles of oil. This one is made with just 2 tsp of oil and uses loads of veggies, making it not just visually-appealing but also strikingly tasty and spicy!
Select vegetables that are easily available, and do not worry if you do not find a veggie or two. Vegetables like broccoli, capsicum and snow peas contain vitamin C, antioxidants and immune-boosters that fight infections. To retain all of it, ensure that you do not overcook the veggies. Relish this luscious dish with plain cooked kodri or cooked whole wheat noodles .
Schezuan Style Stir-fried Vegetables ( Diabetic Recipe ) recipe - How to make Schezuan Style Stir-fried Vegetables ( Diabetic Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tsp oil
4 whole dry kashmiri red chillies , broken into pieces
1/2 cup cabbage cubes
1/2 cup spring onion whites , quartered
2 cups pak choi , cut into wedges (optional)
3/4 cup baby corn , cut into wedges and blanched
3/4 cup broccoli florets , blanched
3/4 cup snow peas , each cut into 2 and blanched
1 medium capsicum , cut into wedges
1/2 cup sliced zucchini
4 tsp schezuan sauce
a pinch sugar
salt to taste
2 tsp cornflour mixed with 1/2 cup of water
- Method
- Heat the oil in a wok or non-stick kadhai, add the red chillies, cabbage and ¼ cup of water, mix well and cook till the water evaporates and the cabbage is tender.
- Add the spring onion whites and pakchoi and sauté over a medium flame for a minute, while stirring continuously.
- Add the baby corn, broccoli, snow peas, capsicum, zucchini, schezuan sauce, sugar and salt, toss well and cook over a high flame for 2 minutes, while stirring continuously.
- Add the cornflour paste, mix well and simmer till the sauce thickens.
- Serve hot.
Disclaimer:
- Disclaimer:
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
| Energy | 71 cal |
| Protein | 2.5 g |
| Carbohydrates | 7.3 g |
| Fiber | 2.3 g |
| Fat | 3.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 1001 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 80.1 mg |
| Folic Acid | 58.6 mcg |
| Calcium | 73.9 mg |
| Iron | 1.3 mg |
| Magnesium | 24.1 mg |
| Phosphorus | 57.9 mg |
| Sodium | 31.9 mg |
| Potassium | 283.9 mg |
| Zinc | 0.3 mg |