Schezwan Pori or Schezwan Murmura Recipe with step by step photos. If you are looking for pori recipes , you will find this Schezwan pori absolutely lip smaccking. An Indo-Chinese fusion breakfast or snack that is quick and easy to make in a jiffy. It is hearty, filling and loaded with veggies.
Every year after Navratri festival is over, I’m always stocked to the hilt with Pori (Murmura) from the office and home poojas and to finish them off, I always end up making either this Kara Pori or Beach style masala kara pori.
Though the members of the family love it and finish it off without complaints, the routine is a bit hard to break and starts to bore out easily. I also make Pori upma for myself alone as the others are not so keen on it.
My friend J made Schezwan sauce from scratch sometime ago and I made ginger garlic paste and we exchanged half of our goodies with each other. I had already used the sauce to make schezwan rice which I packed for the kids lunch box to school.
I used some more to make noodles for dinner during last week holidays and had only 2 to 3 tbsp of sauce remaining, which I wanted to finish off quickly. So what started off as pori upma got a makeover into this schezwan pori which was totally loved by all.
Note:
1. Do not add salt at all. The sauces and the pori itself has salt. Taste the finished dish before you take off from fire and add salt only if required. I did not add salt at all.
2. You can add colored bell peppers if you have at hand.
3. I found the schezwan sauce not hot enough, so added extra red chili sauce to bring the heat on.
4. Entire cooking has to be done on high flame and the veggies should not be cooked thoroughly and look soft but they should have a bite to them
How to make Schezwan Pori – Schezwan Murmura:
1. Fill a wide and deep vessel with 8 to 10 cups of water. Pour pori into it. It will float on water. So use your hands to mix it well with water and leave it rest for 10 mins. Any impurities will settle at the bottom.
2. Scoop the pori into a colander to drain off excess water. Gently squeeze out excess water and transfer to a plate.
3. Heat a pan with oil. Add minced garlic and give it a quick stir. Add finely chopped spring onion white onion bulbs and sauté till it becomes translucent.
4. Add finely chopped beans, carrot and stir fry over high flame for 1 to 2 mins.
5. Add shredded cabbage, bell pepper (capsicum) and sauté for 1 min over high flame.
6. Add schezwan sauce, red chili sauce, soy sauce and mix well.
7. Add pori and toss well for it to mix with the veggies and cook for 1 min for the pori to heat through.
8. Schezwan pori is ready. Garnish with spring onion greens on top.
Serve hot either for breakfast or as a quick fix snack.
DID YOU TRY THIS RECIPE?
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Schezwan Pori recipe details as follows:
- Pori (Murmura) – 3 cups
- Spring onion – 3 stalks
- Garlic – 3
- Carrot, chopped – 3 tbsp
- French beans, chopped – 3 tbsp
- Cabbage, shredded – 1/8 cup
- Capsicum (bell pepper) – 3 tbsp
- Schezwan sauce – 3 tbsp
- Red chili sauce – 1 tsp (optional)
- Soy sauce – 1/8 tsp
- Oil – ½ tbsp
- Fill a wide and deep vessel with 8 to 10 cups of water. Pour pori into it. It will float on water. So use your hands to mix it well with water and leave it rest for 10 mins. Any impurities will settle at the bottom.
- Scoop the pori into a colander to drain off excess water. Gently squeeze out excess water and transfer to a plate.
- Heat a pan with oil. Add minced garlic and give it a quick stir. Add finely chopped spring onion white onion bulbs and sauté till it becomes translucent.
- Add finely chopped beans, carrot and stir fry over high flame for 1 to 2 mins.
- Add shredded cabbage, bell pepper (capsicum) and sauté for 1 min over high flame.
- Add schezwan sauce, red chili sauce, soy sauce and mix well.
- Add pori and toss well for it to mix with the veggies and cook for 1 min for the pori to heat through.
- Schezwan pori is ready. Garnish with spring onion greens on top.
- Serve hot either for breakfast or as a quick fix snack.
Will definitely try this.
It was an instant super duper hit with my 18 yrs young daughter and her friends. Thank you Radhika
Hi
This seems to be an interesting recipe. Will definitely try. Is it important to soak the pori? I get cleaned ready to use pack here. Can this be sent as lunch? Will it be filling?
Not necessary to soak pori but as you get cleaned pori there, just sprinkle little water to moisten it. It is better to be had as a quick snack than to be packed for lunch.