Indo Chinese Food ~ Schezwan Vegetables

Schezwan Vegetables

A few weeks ago we enjoyed a lovely Indo Chinese meal that included Schezwan Vegetables, which is an Indo Chinese version of Schezwan sauce that I adapted from Nita Mehta’s Vegetarian Chinese Cookbook. Tender crisp vegetables are cooked in a fiery sauce that has hints of sweet and sour flavors and a predominately spicy taste. The vegetables need to be cooked to the point where they retain their crunch, flavor and color, so do not overcook them. Makes a good side with noodles or fried rice. For a non-veg version, add some cooked chicken, prawns or fish pieces.

Schezwan Vegetables Recipe

Prep & Cooking Time: 40 mts

Serves 4 persons

Cuisine: Indo-Chinese



1 onion, cut into 8 pieces

1 carrot, cut into thin rounds

8-10 french beans, cut into 1″ pieces

4-5 babycorns, cut diagonally into two

1 very small cucumber, slice and halve them

1 green capsicum, cut into 8 pieces

Bring together the sauce ingredients:

2 dry red chillis, de-seed and tear into pieces

1/4 tsp red chilli pwd

large pinch of clove pwd

8 crushed garlic flakes

1 1/2 tsps light soya sauce

2 tbsps vinegar

1 tbsp brown sugar

1 tbsp tomato ketchup

2 tbsps tomato puree

1 tbsp cornflour

1 1/4 cups water

salt to taste

pepper to season

2 cups vegetable stock or water

2 tbsps sesame oil or peanut oil

2 tbsps finely chopped spring onion greens

1 Heat oil in a large wok and once the oil is piping hot, add the onion and cook till soft.
2 Add carrots, beans and babycorn and cook for 3 mts. Add cucumber and capsicum and saute for 10 secs.
3 Add the prepared sauce mixture and bring to a boil. Combine well and cook for 2 mts on low flame till the sauce thickens slightly and vegetables turn crisp tender.
4 Turn off heat and garnish with spring onion greens or fried noodles.

Schezuan Vegetables

Indo Chinese Food ~ Schezwan Vegetables

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  carrot
  •   beans


  • Cilantro

    I love Indo Chinese dishes. This is going to be perfect for a gloomy day like today.

  • meeso

    Wow, that sounds wonderful! Looks healthy and delicious!

  • JOSH

    Wow!! Waiting for this recipe since a long time.Schezwan sauce gives that extra spice to the chinese dish and is just amazing be it as fried rice or veggies or noodles. look great as usual.

  • kalva

    yummm.. spicy one!!! love scehuwan sauce. veggies look happy in the sauce!!

  • Supriya Nair

    This is truly an amazing recipe…nice click and it kind of tempts you to make this dish at the earliest possible. Wonderfully done…cheers!

  • Deepa G Joshi

    wow, what clicks..I am actually drooling..

  • swathi

    Hello Sailu Garu,

    can we replace Baby corn with any other vegetable???

    You can add cauliflower.

  • జ్యోతి

    థాంక్స్ శైలజ. మంచి రెసిపీ చెప్పారు. చాలా ఈజీగా ఉందే..

  • revathy

    what’s happening. too many posts, cant match u’re speed. i used to open u’re mails only at weekends and now i am checking it almost everyday.

    it sounds so simple. thanks for creating an interest in me for cooking.

  • Lakshmi


    what do you serve this with?? Is it a side dish or main??
    sorry if it’s silly but would like to know.


    You can serve it with noodles or fried rice.

  • Jayashree

    Lovely click! I almost reached out to help myself to your schezwan vegetables.

  • Arpita

    Hi Sailu,

    Is brown sugar easily available in the market? Can it be replaced by white sugar?


    Brown sugar is easily available in most super markets, Arpita. Yes, you can use sugar or jaggery.

  • Aparna

    What exactly is cornflour? When I googled it, it said cornflour can be cornstarch or flour made from ground corn. Which one do you mean to use?

    I find your recipes to spot on as long as I follow the directions exactly- which is why I ask this question.
    Thank you.

  • Rosh

    Could you please clarify as to what you mean by ‘bring together the sauce ingredients.’
    I have been looking for this recipe and most of the other sites say to bring the red chillies and garlic to boil and then blend them.
    That’s a bit confusing.
    Thank You.

    • Sailu

      I meant combine all those ingredients in a bowl and follow the rest of the recipe. You can also separately boil red chillis and garlic and blend and add to the rest of the ingredients.

  • Amna

    Great work sailu,

    Really enjoy ur recipes. Can u please clarify what do you mean by tomato puree. Is it canned or the normal tomato paste or fresh tomato puree and what brand do you use?

    Appreciate ur reply

    • Sailu

      I use home made tomato puree. You can use normal tomato paste also. I blanch tomatoes, peel skin, de-seed and puree.

  • Preeti

    How cooked must the vegetables be, because i can taste a bit of raw Cucumber and beans?
    And if i want to cook the vegetables a bit more, do i cook them a bit more at the end on medium flame ?

    • Sailu

      The vegetables in this dish should be undercooked and NOT overcooked. They should retain crunch and a bit of rawness. If you want to cook the vegetables a little more you can blanch them for a longer time at the initial stage of cooking.

    • Vijaya

      Actually, the vegetable in this recipe will be half cooked. But if you want them to be little more soft, you can cook for some more time before adding the sauce mixture.

  • Devi

    Hello Sailu Ma’am,

    Wonderful blog! I tried your schezwan vegetables recipe today. Came out so good 🙂 Thank you.

  • Deepa

    Hi Sailu,
    With your valuable tips and simple procedure I tried this indo chinese dish. And believe me it came out so well that my hubby insisted me to post the pictures that we clicked. Would like to post your veg schezwan recipe (with ur link ofcourse)at Hamaree Rasoi. will be waiting for your reply. Thanks for sharing such wonderful recipes with us.

    Hamaree Rasoi

    • Sailu

      Glad it turned out well. Sure, go ahead and post it. 🙂 Happy New Year to you and yours!

  • Vijaya

    Yesterday I’ve seen your site for the first time and I tried ‘Schezwan Vegetables’ recipe and it came out sooooooooooo well, I couldn’t believe that made it. It was veryyy yummy.

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