Chinese Mixed Vegetable in Szechuan Sauce No ratings yet.


Chinese Recipe: Vegetables in Szechuan Sauce

Its an easy but tasteful Chinese Recipe. Blanched vegetables in a aromatic Szechuan Sauce. You can use whatever vegetables you like. I made this Recipe with all the different vegetables and it tasted great every time. A perfect dish to use leftovers. Serve with Rice

Preperation: 20 minutes
Servings: 2-3
Cooking: 10 minutes
Category: Vegetarian
Total: 30 minutes
Cuisine: Chinese


  • Mixed Vegetables
     -1 cup Cauliflower Florets
     -1 cup Snow Peas
     -1 Bell Pepper diced
     -1/2 cup Carrots cut
     -1 cup Mushrooms
  • 1 cup Tofu diced and fried
  • 1 Tomato chopped
  • 1 Onion diced
  • 3 Cloves pounded
  • 3 Garlic Cloves chopped
  • 3 tbsp Starch and 1 cup Water/Stock
  • 1 tbsp Chili Paste (Lao Gan Ma)
  • 2 tbsp Soy Sauce light
  • 1 tbsp Soy Sauce dark
  • 1 tbsp Rice Wine (Shaoxing)
  • 1 tbsp Sugar
  • 2 tbsp Oil


  1. Put the Tomatoes into a Blender and grind into a paste
  2. Blanch the Vegetables in boiling water for about 1-2 minutes
  3. Heat 2 tbsp Oil and fry the Onions for about 2 minutes on low-medium heat
  4. Add Garlic, Cloves and Chili Paste and fry for 1 minute
  5. Add the Tomato Paste, mix and fry for 3 more minutes.
  6. Add Sugar, Soy Sauces and Rice Wine and mix well
  7. Add the mixture of 3 tbsp Starch and 1 cup Water/Stock, mix well and simmer until the sauce thickens
  8. Add the blanched Vegetables and fried Tofu and mix well

Date: 17. January 2016

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