You are here: Home> Cuisine > Chinese Vegetarian > Chinese Starters > Water Chestnut in Schezuan Sauce ( Chinese Cooking )
Water Chestnut in Schezuan Sauce ( Chinese Cooking )
Tarla Dalal
06 December, 2024
-6648.webp)
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Ingredients
2 cups fresh water chestnut (singhada) , peeled and sliced
salt to taste
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onions whites
2 tbsp Schezwan Sauce
2 tbsp water
1 tsp sugar
a few cabbage leaves
For Garnish
2 tbsp finely chopped spring onion greens
Method
- Boil a vesselful of water along with the salt in a deep pan. Add the water chestnuts and blanch them on a medium flame for 2 to 3 minutes. Drain and keep aside.
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the garlic and spring onion whites and sauté on a high flame for a minute.
- Add the water chestnuts, schezuan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes.
- Heat a sizzler plate on an open flame till it is red hot, place it on the wooden tray and arrange a few cabbage leaves on it.
- Arrange the water chestnuts over it and serve immediately with garnished with spring onion greens.
Water Chestnut in Schezuan Sauce ( Chinese Cooking ) recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Water Chestnut in Schezuan Sauce ( Chinese Cooking )
The Nutrient info is complete
kumbakonamfiltercoffee kufico
March 13, 2025, midnight
I love it. Thanks for sharing. we are providing franchise opportunity for kumbakonam filter coffee in all over tamilnadu
Recipe lover 2013
March 13, 2025, midnight
Water Chestnuts, i just love them and they tend to absorb almost any sauce you put on them. This taste good with schezuan sauce or you can cook them in garlic and they taste fab.
Foodie #693010
March 13, 2025, midnight
Mouth watering d?sh . First time iam hearing about fresh water chestnut, interesting and great
Daxa chauhan
March 13, 2025, midnight
