1.
Boil soya chunks. Let them cool and marinade them with ingredients listed below under title marinade. Keep them aside for at least 30 minutes. You can also keep them overnight.
2.
Heat oil on medium flame. When it's moderately hot drop the soya chunks individually so that thet do not stick.
3.
Once the bubbles on oil reduces take the soya out and keep aside.
4.
In a pan heat 3 tbsp of oil. Add onion and ginger garlic paste. Saute for 1 minute and add rest of veggies. Saute for another minute.
5.
Add tomato ketchup, schezwan and saute. Now add green chilli sauce, salt, pepper, red chilli powder, vinegar and soy sauce.
6.
Now add the soya and coat them well with the sauce. Garnish with coriander and serve hot.
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