Schezwan Vegetable Fingers | Pika Chakula

Schezwan Vegetable Fingers

2013-03-07

Ingredients:

  • 1 small carrot, diced
  • 100 gms french beans (sem ki phali), diced
  • 100 gms cabbage, chopped
  • 1 cup boiled mashed potatoes
  • 1 green capsicum (shimla mirch), chopped
  • 1 tsp chopped garlic (lahsun)
  • 2 tbsp Schezwan sauce
  • 1 tbsp soya sauce
  • 1-2 tbsp white flour (maida)
  • 1-2 eggs
  • salt and pepper to taste
  • oil to fry

Method:

  1. Combine together all the vegetables and heat oil, sautŠ¹ the garlic and add in some onion, add all the veggies, Schezwan sauce, soya sauce, salt and pepper to taste, and cook for 2-3 minutes, add potatoes and remove.
  2. Add some white flour into it and some eggs if required and mix well.
  3. Shape into long finger like shapes and coat with beaten eggs and breadcrumbs. Deep fry and serve hot with chilli garlic tomato sauce.

source:

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Recipe Comments

  1. posted by Denali on Mar 16, 2013

    Thanks alot for it……!!
    Hope it comes out to be yummmmm!

  2. posted by Andre on Mar 16, 2013

    i dont know whether the spelling is right . experts ‘s advice please
    recipe

  3. posted by Benihana on Mar 16, 2013

    It was in those little clear plastic tubs in the ready to eat refrigerated section of one of those health food/fresh organic stores. It was called Schezwan Noodles I think, but not sure. It was very plain, just noodles in oil with a little garlic flavor and some sliced scallions, maybe some sliced celery, and peanuts. That was pretty much it. Anyone know what that was or have a recipe for it. Please do not google schezwan and then copy and paste. Please give your own answer, thank you.

  4. posted by Elijah luv on Mar 17, 2013

    So I want to cook for my family (of 4) for a couple nights… I’m 14, so like nothing very hard and easy to screw up on :) My mom only eats chicken and fish for meat, and we never eat pig, lamb, duck, or stuff like that…. You could help me a lot b telling me (or posting a link) of some easy-ish recipes. Thanks!! (dessert recipes too, if you want haha)

    Please excuse any typos :)

  5. posted by Echo on Mar 17, 2013

    I just had one.

    It was horrible. The sauce was watery, hardly any food. It was a sesame chicken. and I think the chicken was actually chicken flavored beef…

  6. posted by JDOGG1122 on Mar 18, 2013

    And is that that dish round or oval? Is it ceramic, metal or plastic?

  7. posted by Matt on Mar 18, 2013

    Dis Sanjeev kapoor ever make it ?

  8. posted by Jeff on Mar 18, 2013

    how to prepare chicken manchow soup and schezwan souce etc.give me any web site for this

  9. posted by Heath on Mar 18, 2013

    For how much time should the noodles exactly kept to boil o remain half cooked cause again we stir fry em wid the veggies?

  10. posted by norrin_shadowwolf on Mar 18, 2013

    I have purple cabbage and purple eggplant, any idea what to do with them?

  11. posted by shahedC on Mar 18, 2013

    Hi any help would be appreciated. My little brother has just planted his first vegetable garden and some of his plants are being eaten by we think the catterpillars of white cabbage butterlies which we quite often see around the plants. He’s tried putting a net over the plants but the butterflies keep getting in. Is there anyway he can get rid of them organically as he doesn’t want to use chemicals? Thanks

  12. posted by liza on Mar 19, 2013

    Outside of “chinese” fast food, what styles really taste great?

  13. posted by Zanto on Mar 19, 2013

    I’m growing cabbage in my garden, but couldn’t find a reference to how much to water and feed cabbages. I know you always feed plants at six weeks, but how much am I suppose to feed them until the harvest (as in daily or weekly)? Please help. I would be more than willing to give 10 points to a good answer.

  14. posted by arronwrath on Mar 19, 2013

    I love cornned beef and cabbage and I have a great recipie for cabbage soup. I just want to know what other people like. What are your favorite recipies?

    Also, why does it make people fart and what can you do to prevent that?

  15. posted by tjpimpin on Mar 20, 2013

    When a person is at restaurant and asking waiter::
    Stupid question::”Is the schezwan dish good?”
    Smart answer::”No, its terrible and made of adulterated cement. We occassionaly also
    spit in it.”
    Stupid question: Have you ever had a hot passionate, burning kiss??
    Smart Answer: I did once. He’d forgotten to take the cigarette out of his mouth.
    Situation:
    When you get woken up at midnight by a phone call…
    Stupid Question:- Sorry. were you sleeping?
    Smart Answer::No. I was doing research on whether the Zulu tribes in Africa marry or
    not. You thought I was sleeping…you dumb witted moron.
    Situation::
    When you see a friend/colleague with evidently shorter hair…
    Stupid Question:- Hey have you had a haircut?
    Smart Answer::No, its autumn and I’m shedding….
    Teacher:”Which is more important to us, the sun or the moon?
    Pupil :The moon
    Teacher:Why?
    Pupil:The moon gives us light at night when we need it but the sun gives us light only in the day time when we don’t need!

  16. posted by Big Banger on Mar 20, 2013

    And what can I do with it?
    It consists of lots if separated leaves. The centre of the leaves are thick like a cabbage (white/pale green)However the leaf is not flat it is very curly (dark green). I have ruled out lettuce. It has no odour or much of a taste when it is raw. I am quite sure it’s of the cabbage family. Curly cabbage? Cute cabbage? I’m curious.

  17. posted by Johnky J on Mar 20, 2013

    I am making cabbage rolls (cabbage wrapped around hamburger & rice boiled in water) I want to keep some plain for me because I love them that way, but what can I do with his to add a little more flavor? He usually puts ketchup on them, and I have heard of a tomato sauce to put on them, are there any other things besides this?

    Also any additional recipes for cabbage rolls would be great, thanks!

  18. posted by zigg3ns on Mar 21, 2013

    I am a massive Marmite fan and since starting the slimming world diet a couple of months ago I seem to be craving it even more!
    So far the only thing i’ve been adding it to is the syn free chips, which is yum but I want more recipes!

    HELP! :)

  19. posted by Keegan on Mar 21, 2013

    I love Hainanese chicken rice. The shop i go to in Taipan USJ has closed down. I would love to know how to make it or the best place to go to in Klang Valley.

  20. posted by Jairo on Mar 21, 2013

    I got to taste the Song Fish head and found it to be very nice. But I heard that there is a way to prepare the fish as it normally has a slight mud taste to it if not prepare properly. How good receipe for the sauce for the Song Fish Head ?

  21. posted by Harriet W on Mar 21, 2013

    You know how tesco’s have a ready made range of lemon & coriander couscous, musroom couscous, and meditteranian couscous… I want to add something to the water my plain couscous will be sitting in to jazz it up so its got bags of flavour like the packet stuff.

    I would love any home made tips, or recepies. Please note I don’t want anything too complected, something that I can just simply add to the water to make it taste nice and full of flavour really quite quickly… no meat though. And something i’m likely to have in the cupboard!

    Thanks xx

  22. posted by Christopher J on Mar 21, 2013

    What is easiest way to make manchurian?

  23. posted by Random on Mar 22, 2013

    does anyone know how to make the egg yolk sauce that goes on top of the shrimp?
    Says my dumbass brother

  24. posted by Peter on Mar 22, 2013

    I’m looking for a recipe that one might find in an Indian Chinese restaurant. Thank you!

  25. posted by Myles on Mar 22, 2013

    Also got rice, but don’t want meat in this
    Well, there are some of the ingredients I have at home, I don’t have to use all of them but I was thinking of making something different, anyone help me out?

    Cauliflower
    Snow Peas
    Baby Peas
    Creamed Corn (canned)
    Potatoes
    Carrots
    Onion
    Egg
    Bok Choy

    I am a beginner at cooking so nothing too complicated!

  26. posted by JackReynolds on Mar 23, 2013

    what web site shows many recipes to cook chinese eggplant?

  27. posted by Victoria T on Mar 24, 2013

    When it was still a fresh cabbage, it has a crispy texture.. after becoming a sauerkraut, what will its texture be?

  28. posted by Joey 01 on Mar 25, 2013

    Hot or cold, meat or no meat, and I’m not allergic to anything (as far as I know)

    I love tofu, but the only thing I know how to cook it is with a spicy “kimchee cheekae” soup (it’s korean…)

  29. posted by Jonathan on Mar 26, 2013

    I have been experimenting with this and have made quite good sausages( tasty ) but the consistency is still not quite right. Any tips?

  30. posted by Mark M on Mar 26, 2013

    I am looking for recipes – besides banana boats and s’mores – that girl scouts can make during summer camp. The girls have access to fire, pots, utensils, and thats about it. I have no cooking experience.

    Can anyone help me?

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