Schezwan Veg Sizzler

Ingredients

• 4Cabbage leaves (blanched)
• 1 cupCarrot, julienned
• 1 cupBeans, halved
• 1 cupCapsicum, cubed
• 1 cupBaby corn, halved
• 1 cupMushroom, sliced
• 1 cupOnion, cubed
• 2 tbspGarlic, minced
• 1 tbspGinger, minced
• 1/4 cupSpring onion (whites and greens, chopped)
• 3 tbspSchezwan sauce
• 1 tbspSoy sauce
• 1 tspVinegar
• 1 tspSalt
• 1/2 tspBlack pepper
• 1 tspSugar
• 3 tbspOil
• 1 cupBoiled noodles (for deep-frying)
• as neededOil (for deep frying)
• 1 cupVeg manchurian gravy (or hot-sour)

Method

1. 1

   Coat the boiled noodles in cornflour and deep-fry in batches until golden and crisp. Drain.

2. 2

   Heat oil in a wok on high. Add minced garlic and ginger, stir 15 seconds.

3. 3

   Add onion and spring onion whites. Stir-fry 30 seconds on high.

4. 4

   Add carrot, beans, baby corn, capsicum and mushroom. Toss on high for 2 minutes — keep crunchy.

5. 5

   Add schezwan sauce, soy sauce, vinegar, salt, pepper and sugar. Toss for 1 minute on high heat until veggies are glazed.

6. 6

   Heat sizzler plate till smoking. Line with cabbage leaves.

7. 7

   Pile crispy fried noodles on one half, the schezwan veggies on the other. Sprinkle spring onion greens.

8. 8

   At the table, pour hot manchurian or hot-and-sour gravy over the noodles for the dramatic sizzle. Serve immediately.