Recipe courtesy of George Stella
Episode: Low Carb Chinese
Szechuan Vegetable Stir-Fry
Total:
45 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
45 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Cauliflower Stir-Fry

Recipe courtesy of Ree Drummond

Szechuan Noodles with Chicken and Broccoli

Recipe courtesy of Ina Garten

Spicy Szechuan Stir-Fry

Recipe courtesy of Jill Novatt

Quick Veggie Stir-Fry

Recipe courtesy of Sunny Anderson

Spicy Veggie Stir-Fry

Recipe courtesy of Ree Drummond

Vegetable Stir-Fry

Recipe courtesy of Robert Irvine

Vegetable Stir-Fry

Recipe courtesy of Ching-He Huang

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.