Chinese Vegetable Curry

Chinese Veg curry is a great side dish for the recipes like schezwan rice, steamed rice or fried rice. This curry is a mild curry recipe which goes best with any spicy recipe.

I recently made this curry with schezwan rice and we loved it a lot. This curry is the one you mostly prepare along with the Manchurians. However, I tried to make this curry as simple an as mild as possible because I wanted to serve this with schezwan rice and schezwan rice is already a super spicy recipe.

ingredients to make Chinese veg curry

I used cabbage, french beans, spring onion and carrots as a vegetable base. The consistency of the curry is achieved by adding cornflour mixture. Garlic, Ginger, Soy sauce, lemon juice, salt, pepper and a little of red chili sauce is used to season this recipe.

Can we store this recipe?

Nope, I won’t recommend storing this vegetable curry for a longer time. You can store this recipe for a day or two but not more than that.

how to make chinese veg curry?

Chop spring onions, carrots, beans and cabbage. keep aside.

heat oil in a pan.

add garlic and ginger and saute it for a while.

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add vegetables and mix well. (add spring onions either at this stage or later at the stage of boiling)

saute vegetables for a while.

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take a bowl and add cornflour and water together. mix well.

transfer this mixture into the sauteed vegetables.

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add red chili sauce, salt to taste, black pepper and mix well.

add soy sauce and lemon juice.

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At this stage, add spring onions.

simmer this mixture for 5 to 7 mins.

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Add sugar and mix.

serve hot with steamed rice or schezwan rice.