Triple Schezuan Veg
Stir-fried trio plate
- Time
- 45 min
- Serves
- 3
- Calories
- 580 kcal
- Protein
- 16 g
About this recipe
Triple Schezuan Veg is gloriously over-the-top Indo-Chinese excess—noodles, fried rice and a Manchurian gravy all stacked on one plate, the kind of thing you'd order at a Dubai food court and spend the rest of the week trying to recreate at home. This is the vegetarian answer to Indian-Chinese takeaway: richly flavored, sharply spiced, built to impress. The kitchen trick is assembly more than cooking—every component hot and ready, layered fast so nothing turns to glue before it reaches the table. Schezuan sauce is the spine here, sharp and complex from schezuan peppers (not just chilli heat but also numbing tingle), vinegar, and soy. The baked vegetable Manchurian balls replace the deep-fried version, keeping things lighter while holding their shape through the sauce. The noodles get their own quick stir-fry with garlic and veg, the rice gets a separate treatment with vinegar and soy, and everything comes together on the plate as three distinct elements that work together. No gravy sogging out the noodles, no one flavor dominating. The critical step is preparation: make the Manchurian balls and schezuan gravy well ahead, so they're ready to go. Pressure cook or boil the noodles and rice the morning of if you can. The actual wok cooking happens in minutes—high heat, quick tosses, constant motion. Don't let anything sit and steam in the wok. Serve Triple Schezuan Veg as a showstopper one-plate meal. Every forkful should have noodle, rice, and Manchurian element. It's vegan-friendly if you use oil instead of egg in the fried rice. Leftovers are best eaten cold the next day, straight from the fridge, each element separate.
Ingredients
Method
- 1 Pre-make veg manchurian balls and a small batch of schezuan gravy; keep warm.
- 2 Heat 1 tbsp oil in a wok. Stir-fry half the garlic, ginger and spring onion whites 30 seconds. Add half the veg, toss 2 minutes, then add cooked noodles, 1 tbsp soy, 1.5 tbsp schezuan sauce, salt and pepper. Toss high heat 2 minutes. Plate.
- 3 In the same wok add 1 tbsp oil, remaining aromatics, rest of the veg. Stir 1 minute, add rice, remaining soy and vinegar, half tsp schezuan paste. Toss till hot, finish with spring onion greens. Plate alongside the noodles.
- 4 Reheat manchurian balls in remaining schezuan gravy and plate as the third quadrant.
- 5 Serve all three on one wide plate so each spoon can be a little of all three — that's the 'triple'.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
