A visit to any Chinese restaurant (especially the Indo-Chinese ones) is incomplete without an order of Schezwan rice or noodles. We as Indians love spice in our food be it the rayalseema andhra chillies or the humble pepper added to our everyday rasam. This Chinese dish is no different - with ample chillies to suit the Indian taste bud it is an instant hit with most people.
So how did this name originate? It is a dish that originated in the Sichuan province of China . Sichuan is located in the south west of the country and the Sichuanese are proud of their cuisine. Sichuan food is generally described in China as fresh , hot ,spicy and fragrant. The Sichuan food uses liberal amounts of garlic , chillies and the renowned Sichuan pepper
Getting to the recipe , this is an easy one pot meal and takes less than 20 mins to cook. the sauce can be made afresh - in this case its store bought (Ching's Schezwan sauce that you get in most supermarkets in India)
Serves - 2
Ingredients
1. Red capsicum sliced - 1
2. Green capsicum sliced - 1
3. Carrot sliced - 1
4. Sweet corn kernels - handful
5. Spring onions - a bunch
6. Red onion -1
7. Soya sauce - 2 teaspoons
8. Schezwan sauce - Ching's - as per taste
9. Pepper
10. Salt
11. Olive oil
12. Basmati or regular rice - 1 big cup
Method
-----------
1. Soak the rice for few minutes and wash it well
2. Cook the rice with 2 cups of water in a rice cooker so that it comes out fluffy and not sticky
3. In a wok add olive oil
4. Fry the spring onion whites first followed by regular onion.
5. Add the remaining veggies one by one and fry them all together in medium heat
6. Add salt , soya sauce and schezwan sauce
7. Also add pepper
8. Let the vegetables get sauted in the above sauces for a few mins
9. Now add the cooked rice to this and mix it well
10. Garnish with the greens of spring onion
.JPG)
So how did this name originate? It is a dish that originated in the Sichuan province of China . Sichuan is located in the south west of the country and the Sichuanese are proud of their cuisine. Sichuan food is generally described in China as fresh , hot ,spicy and fragrant. The Sichuan food uses liberal amounts of garlic , chillies and the renowned Sichuan pepper
Getting to the recipe , this is an easy one pot meal and takes less than 20 mins to cook. the sauce can be made afresh - in this case its store bought (Ching's Schezwan sauce that you get in most supermarkets in India)
Serves - 2
Ingredients
1. Red capsicum sliced - 1
2. Green capsicum sliced - 1
3. Carrot sliced - 1
4. Sweet corn kernels - handful
5. Spring onions - a bunch
6. Red onion -1
7. Soya sauce - 2 teaspoons
8. Schezwan sauce - Ching's - as per taste
9. Pepper
10. Salt
11. Olive oil
12. Basmati or regular rice - 1 big cup
Method
-----------
1. Soak the rice for few minutes and wash it well
2. Cook the rice with 2 cups of water in a rice cooker so that it comes out fluffy and not sticky
3. In a wok add olive oil
4. Fry the spring onion whites first followed by regular onion.
5. Add the remaining veggies one by one and fry them all together in medium heat
6. Add salt , soya sauce and schezwan sauce
7. Also add pepper
8. Let the vegetables get sauted in the above sauces for a few mins
9. Now add the cooked rice to this and mix it well
10. Garnish with the greens of spring onion
