Szechuan Vegetable Stir-Fry

Total Time:
45 min
Prep:
40 min
Cook:
5 min

Yield:
8 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 3 tablespoons canola oil
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1/2 cup red onion, julienned
  • 1 cup thickly cut yellow squash (half-moon slices)
  • 1 cup thickly cut zucchini (half-moon slices)
  • 1 baby eggplant, cut into chunks
  • 1 clove garlic, minced
  • 1 to 2 tablespoons peeled and minced ginger
  • 1/4 cup sesame oil
  • 1/2 cup teriyaki sauce (average 2 grams sugar per serving)
  • 1/2 cup canned straw mushrooms
  • 3 cups sliced bok choy
  • 2 cups fresh bean sprouts
  • 1/3 cup sliced bamboo shoots
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper, optional
  • 1/2 cup snow peas
  • 1/2 cup kimchee, optional, for garnish (spicy hot Chinese marinated cabbage)
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    TOFU_STIR_FRY_012.tif

    Not what you're looking for? Try:

    Tofu and Peanut Stir-Fry

    Recipe courtesy of Food Network Kitchen