🥕 Main Vegetables

• 1 cup mixed vegetables (carrots, bell peppers, beans, cabbage, cauliflower, etc.)
• 1 medium onion (sliced)
• 1/2 cup baby corn (optional)

🍳 For the Szechwan Sauce

• 2 tablespoons oil (preferably sesame oil)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon Szechwan chili paste or Szechwan sauce
• 1 tablespoon vinegar (white or apple cider vinegar)
• 1 teaspoon sugar (optional, to balance the heat)
• 1 teaspoon chili sauce (adjust to taste)
• 1/2 teaspoon Szechwan peppercorns (optional for authentic flavor)
• 1 teaspoon cornstarch (mixed with a little water to make a slurry)
• Salt to taste

🌿 Garnish

• Chopped spring onions or coriander leaves

🥦 1. Rich in Nutrients

Mix Veg in Szechwan Style is loaded with a variety of vegetables such as bell peppers, carrots, beans, and cabbage. These vegetables provide essential vitamins, minerals, and fiber that contribute to overall health, including vitamin C, potassium, and folate.

💪 2. Supports Immunity

The high content of vitamin C in bell peppers and carrots helps boost the immune system and protects the body against infections and illnesses.

🧠 3. Improves Digestion

The vegetables in this dish, particularly cabbage and beans, are rich in fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.

❤️ 4. Good for Heart Health

The Szechwan sauce contains ingredients like ginger, garlic, and chili, which have been shown to support heart health by improving circulation, reducing cholesterol levels, and preventing blood clot formation.

🔥 5. Boosts Metabolism

The spicy Szechwan sauce, with its chili and peppercorns, helps boost metabolism and may aid in weight management by increasing thermogenesis (the process of heat production in the body).

🥒 6. Low in Calories

This dish is low in calories and high in fiber, making it an excellent option for those looking to maintain a healthy weight while still enjoying a flavorful and satisfying meal.

History

Mix Veg in Szechwan Style is a popular dish in Indo-Chinese cuisine, which is a unique blend of Chinese cooking techniques and Indian flavors. The origins of Indo-Chinese cuisine can be traced back to the Chinese immigrants who settled in India, particularly in cities like Kolkata (Calcutta) in the 19th century. These immigrants brought their culinary traditions with them, and over time, the local Indian ingredients and flavors were incorporated into their dishes, creating a fusion of both cuisines.

While Szechwan-style dishes originated from the Sichuan region of China, known for their bold and spicy flavors, the Indian version incorporates locally available vegetables and spices, such as ginger, garlic, and chili, making the dish more flavorful and aromatic to cater to the Indian palate.

The term "Szechwan" refers to the distinctive spicy and flavorful style of cooking, often using Szechwan peppercorns, soy sauce, chili paste, and garlic. In the case of the Mix Veg in Szechwan Style, the dish became popular as it offers a colorful, crunchy mix of vegetables that are stir-fried in a tangy and spicy sauce, making it a favorite in Indian-Chinese restaurants and homes alike.

Over the years, Mix Veg in Szechwan Style has evolved and adapted, with many variations based on regional preferences and availability of ingredients. It continues to be a crowd-pleasing appetizer or main dish, served alongside fried rice or noodles, bringing together the best of both Indian and Chinese culinary traditions.