Step 1

Start by preparing the thick corn starch mixture, add corn flour in 1/4 cup of water and mix it well for a thick mixture and keep it aside. Now, chop spring onions, garlic, ginger, capsicum and slit green chilies separately and keep them aside.

Step 2

Now, take a non-stick pan, add sesame oil and heat it over medium flame. Add chopped garlic, ginger and stir-fry them for a minute or two. When garlic is light brown in colour, add few chopped spring onion, capsicum and sliced green chilies; and mix the vegetables well.

Step 3

Stir-fry vegetables over medium flame for 2-3 minutes. When the vegetables are cooked, add schezwan sauce and mix it well with vegetables. Cook on a low flame and add soy sauce while stirring the vegetables. Sprinkle salt and black pepper powder. Mix it very well.

Step 4

Pour the remaining water in the pan to prepare a slightly thick gravy. Stir well and you can add more or less water, depending on the thickness of gravy. Add sugar and salt as per your taste and mix them well. Simmer on a medium flame, stirring occasionally.

Step 5

Now, add corn flour mixture in gravy and mix it well. Ensure there are no lumps are formed, stir well to form a nice thick gravy. Simmer it on a medium flame. Once the gravy is done, add cottage cheese cubes in the gravy and switch off the flame. Garnish your hot gravy with the remaining chopped spring onions. Pour sweet rice wine and serve it hot with veg noodles or fried rice.