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

Ingredients

• 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

Instruction

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

Author: The International Vegan
Date: 17. January 2016