Chinese mixed vegetable schezwan curry

This is a very tasty and easy to prepare side dish. This goes very well with noodles, fried rice and even our Indian flat bread/naan/pulka. The Schezwan sauce is the main taste enhancer in this dish. It is healthier to use varieties of vegetables in one dish. I am sure when  this dish is served with noodles it will be an all time favourite among children. I made this as an accompaniment for corn rice. Here is the recipe.

INGREDIENTS

Carrot	1 no
Green bell pepper/capsicum	1 no
Onion	1 no
Paneer	200 gm
Cauliflower	1/2
Chinese cabbage	few
Green Beans	10 no
Tomato	1 no
Ginger	1/2 tsp
Garlic	1 tsp
Schezwan sauce	3 tblsp
Cornflour	4 tsp
Sugar	1/2 tsp
White pepper	1 tsp
Salt	to taste

METHOD

Make chunks of carrot, capsicum,onion and paneer. Shred cabbage and cut cauliflower to small florets.
Chop ginger and garlic. Julienne the beans. Cut tomato into semi-circular pieces.
Keep schezwan sauce ready. (Recipe for home made sauce is posted on 11th August in this blog).
Heat 2 teaspoon oil in a sauce pan, add chopped ginger and garlic and fry till garlic turns light brown.
Add the vegetables one after the other and stir. Add paneer and saute for some time.
Add schezwan sauce and mix. Pour 2 cups of hot water and cook.
The vegetables should be crisp and not fully cooked.
Add salt, sugar and white pepper.
Mix cornflour in a cup of cold water mix well and add to the cooked vegetables.
When it thickens and looks glazy remove.
Serve hot garnishing with cilantro.