Recipe courtesy of George Stella
Szechuan Vegetable Stir-Fry
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 172 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Total: 45 min
- Prep: 40 min
- Cook: 5 min
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.