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Recipes

SCHEZWAN CHINESE BHEL

Mumbai’s favorite street food merges with Oriental Culture. Below we have the Oriental version of the Indian Bhel originally made with puffed rice, but this favorite street food is made with fried noodles, tossed with colorful veggies mixed with our most delicious Schezwan Sauce . Prepare this snack just before serving to avoid the crispy fried noodles getting soft and soggy.

Preparation Time: 15 mins

Cooking time: 4 minutes

Makes 3 servings

Ingredients: 

  • 2 tbsp Oil
  • 2 tbsp finely chopped garlic
  • ½ cup or 4oz chopped spring onion whites and green
  • ½ cup or 4oz finely sliced green bell pepper (1 inch long)
  • ½ cup or 4oz julienned carrots
  • ½ cup or 4oz finely shredded cabbage
  • ¼ cup or 2 oz Bombay Sauce Co’s Schezwan Sauce
  • 3 cups Fried Noodles
  • Salt to taste

Method:

  • Heat oil in a medium sized saute pan on a high flame. Add chopped garlic.
  • Add green bell peppers, carrots, shredded cabbage, spring white onions and saute on a high flame for another 2 minutes.
  • Add Bombay Sauce Co’s Schezwan Sauce, tomato ketchup, salt and stir for another 30 seconds.
  • Remove from flame and transfer to a medium sized deep bowl.
  • Add the fried noodles and toss/mix well.
  • Garnish with Cilantro and green spring onions.

 

SCHEZWAN CHILI POTATOES

This appetizer recipe of Schezwan Chili potatoes is full of flavor. The Crispy potatoes tossed in this amazing schezwan sauce with garlic and chilies makes it an instant crowd favorite! Very easy to prepare and super delicious!

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes 2 servings

Ingredients:

  • 3 cups potatoes par-boiled (cut to your choice of French fries, wedges, cubes)
  • oil for deep-frying (vegetable/canola oil)
  • 2 tbsp oil (vegetable/canola oil)
  • 2 tsp corn flour
  • 2 tbsp finely chopped thai bird green chillies (jalapenos will do as well)
  • 2 tbsp finely chopped garlic
  • 2 tbsp finely chopped ginger
  • ½ cup finely chopped spring onion (white and green)
  • 1 tbsp soy sauce
  • 1 tsp tomato ketchup
  • 3 tbsp Bombay Sauce Co’s Schezwan Sauce
  • salt to taste

Method:

  • Heat enough oil in a deep frying pan. Add potatoes in small batches and fry till medium brown. Drain and keep aside.
  • Take ¼ cup water and mix 2 tsp corn flour and keep aside.
  • Heat oil in a deep saute pan, add garlic, ginger, thai bird green chilies and saute on high flame for 2 minutes till light brown.
  • Add tomato ketchup, spring onions (white and green), soy sauce and Bombay Sauce Co’s Schezwan Sauce, corn flour mixture and mix well. Add salt to taste and cook on high flame for 1 minute.
  • Add fried potatoes and toss slowly in the mixture for another 1 minute coating all potatoes well.
  • Garnish with chopped green spring onions and serve.
  • Salt to taste

 

SCHEZWAN CHICKEN FRIED RICE

Preparation time: 30 mins

Cooking time: 10 mins

Makes 4 servings

Ingredients:

  • 3 cups cooked Indian Basmati Rice
  • 150 gms boneless chicken pieces
  • 2 tbsp Oil (vegetable/canola)
  • 2 tbsp chopped Garlic
  • 2 tbsp chopped ginger
  • ½ cup finely chopped spring onions (white and green)
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped carrot
  • ¼ cup chopped french green beans
  • 4 tbsp chopped celery
  • 2 tbsp soy sauce
  • 1 tsp vinegar
  • 3oz Bombay Sauce Co’s Schezwan Sauce
  • Garnish: 2 tbsp chopped spring greens onions

Method:

  • Heat oil in a pan and add the boneless chicken pieces and stir. On a low flame, cook until the chicken is done completely. If needed you can cover and cook. Once done, set aside. 
  • Heat oil in a deep saute pan. Add ginger, garlic and saute till light brown
  • Add spring onions, carrots, green beans, green bell pepper and saute on a high flame for 3 minutes
  • Add chopped celery, soy sauce, vinegar, 2 tbsp water, Bombay Sauce Co.'s Schezwan Sauce and saute for another 3 minutes stirring continuously.
  • Add the cooked chicken pieces to the mixture and stir for a few minutes.
  • Add the cooked basmati rice, stir and toss gently till evenly coated. Add salt to taste and cook for another 2 minutes.
  • Transfer Schezwan rice to a deep serving bowl, garnish with chopped spring green onions and enjoy!

Cooking Indian Basmati Rice (for Schezwan Fried Rice):

  • Take 1.5 cups of raw Indian Basmati Rice and rice under cold water till water runs clear. Drain and keep aside.
  • Boil 3 cups of water (2:1 ratio) in a deep pan. Add 1 tbsp salt and 1 tbsp oil and add the rice to the boiling water.
  • Once the water comes to a boil, reduce the flame and cook the rice till 90% cooked. The rice grain should have a bite to it. It should be a la dente.
  • Once the rice is 90% cooked, drain the rice in a colander and run it through cold water to stop further cooking of the rice. Drain again.
  • Add 1-2 tbsp oil and stir gently till all the rice grains are coated well. Keep aside and allow to cool.

 

SCHEZWAN CHILI PANEER

Preparation time: 30 mins

Cooking time: 10 mins

Makes 4 servings

Ingredients:

  • 400 grams Paneer (homemade cottage cheese or store-bought)
  • 1 red bell pepper (julienned)
  • 1 green bell pepper (julienned)
  • 1/2 onion, sliced
  • 2 tbsp Oil (vegetable/canola) or 2 tbsp sesame oil
  • 2 tbsp Chopped Garlic
  • 2 tbsp Chopped ginger
  • ½ cup finely chopped spring onions (white and green)
  • 2-3 chopped green or red thai bird chillies (birds-eye chilli)
  • 2 tbsp soy sauce
  • 1 tbsp corn flour
  • 2 tbsp water
  • salt to taste
  • 3oz Bombay Sauce Co’s Schezwan Sauce
  • Garnish: 2 tbsp chopped spring onion greens & 2 tbsp chopped cilantro leaves

Method:

  • Heat oil in a deep saute pan on high heat. Add ginger, garlic, thai bird chillies and saute till light brown.
  • Add in the red and green bell peppers, onions. Sauce on medium heat till light brown.
  • Once the peppers and onions are cooked, add a corn flour mixture (water,, cornflour and soy sauce)
  • Cook for 3-4 mins and stir till the sauce thickens. 
  • Add the Bombay Sauce Co.'s Schezwan Sauce and stir for another 2-3 minutes.
  • Once the sauce is ready, add the paneer cubes and saute on high heat for 3-4 minutes till everything coats evenly. 
  • Add salt per taste.
  • Transfer the Schezwan Chili Paneer to a deep serving bowl, garnish with chopped spring green onions and cilantro and enjoy!
  • Serve with plain white rice, fried rice or noodles.

 

SCHEZWAN CHICKEN HAKKA NOODLES BOWL

Preparation time: 35 mins

Cooking time: 15 mins

Makes 3 servings

For boiling noodles:

  • 150 grams dried hakka noodles
  • 1 quart of water for boiling noodles
  • 2 tsp oil (add to boiling water)
  • 1 tbsp salt (add to boiling water)

Ingredients:

  • 150 grams boneless chicken pieces (cubed)
  • 1 red bell pepper (julienned)
  • 1 green bell pepper (julienned)
  • 1/2 onion, sliced
  • 2 tbsp Oil (vegetable/canola) or 2 tbsp sesame oil
  • 2 tbsp Chopped Garlic
  • 2 tbsp Chopped ginger
  • ½ cup finely chopped spring onions (white and green)
  • 2-3 chopped green or red thai bird chillies (birds-eye chilli)
  • 2 tbsp soy sauce
  • salt to taste
  • 3oz Bombay Sauce Co’s Schezwan Sauce
  • Garnish: 2 tbsp chopped spring onion greens & 2 tbsp chopped cilantro leaves

Method:

  • Heat oil in a pan and add the boneless chicken pieces and stir. On a medium flame, cook until the chicken is done completely. If needed, you can cover and cook. Once done, set aside. 
  • Take a stock pot, keep water for boiling. Once the water comes to boil, add oil and salt. Then add the dried hakka noodles and cook to 'a la dente'. Drain and rise in cold water and keep aside.
  • Heat oil in a deep saute pan on high heat. Add ginger, garlic, thai bird chillies and saute till light brown.
  • Add in the red and green bell peppers, onions. Sauce on medium heat till light brown.
  • Once the peppers and onions are cooked, add soy sauce and saute for a few minutes.
  • Add the Bombay Sauce Co.'s Schezwan Sauce and stir for another 2-3 minutes till all vegetables are evenly coated. 
  • Once the sauce is ready, add the chicken pieces and boiled hakka noodles and stir on high heat till evenly coated.
  • Add salt per taste.
  • Transfer the Schezwan Chicken Hakka Noodles to a deep serving bowl, garnish with chopped spring green onions and cilantro and enjoy! 

 

CRISPY BABYCORN STIR-FRY IN SCHEZWAN SAUCE

 

Preparation time: 30 mins

Cooking time: 10 mins

Makes 4 servings

Ingredients:

  • 1 can young baby corn
  • 1 red bell pepper (julienned)
  • 1 green bell pepper (julienned)
  • 1/2 onion, sliced
  • 2 tbsp Oil (vegetable/canola) or 2 tbsp sesame oil
  • 2 tbsp Chopped Garlic
  • 2 tbsp Chopped ginger
  • ½ cup finely chopped spring onions (white and green)
  • 2-3 chopped green or red thai bird chillies (birds-eye chilli)
  • 1 tbsp soy sauce
  • 1 tbsp corn flour
  • 2 tbsp water
  • salt to taste
  • oil for frying babycorn
  • 3oz Bombay Sauce Co’s Schezwan Sauce
  • Garnish: 2 tbsp chopped spring onion greens & 2 tbsp chopped cilantro leaves

For babycorn batter:

  • 3 tbsp all purpose flour (maida or white flour)
  • 3 tbsp corn flour
  • water as required to make a thick paste
  • 2 tsp salt
  • 2 tsp black pepper

Method:

  • Take a bowl and make a smooth paste using all purpose flour, corn flour, water, salt and pepper. Mix till it becomes a paste. 
  • Wash the baby corn and pat dry.
  • Heat oil in a deep frying pan. 
  • Dip each baby corn in the batter and fry till golden brown. Turning occasionally for even browning. Keep aside to drain.
  • Heat oil in a deep saute pan on high heat. Add ginger, garlic, thai bird chillies and saute till light brown.
  • Add in the red peppers, green bell peppers and onions.
  • Saute on medium heat till light brown.
  • Once the peppers and onions are cooked, add a corn flour mixture (water,, cornflour and soy sauce)
  • Cook for 3-4 mins and stir till the sauce thickens.
  • Add the Bombay Sauce Co.'s Schezwan Sauce and stir for another 2-3 minutes.
  • Once the sauce is ready, add the crispy babycorn and saute on high heat for 3-4 minutes till everything coats evenly. 
  • Add salt per taste.
  • Transfer the Schezwan Babycorn Chili to a deep serving bowl, garnish with chopped spring green onions and cilantro and enjoy!