Szechuan Vegetable Stir-Fry Recipe

Name: Szechuan Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 2/3 cup jasmine rice or 2/3 cup other aromatic rice; 1/4 cup hoisin sauce; 2 tablespoons sherry wine; 2 tablespoons honey; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons dark sesame oil; 1/3 cup sliced scallion; 3 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 large red bell pepper, diced; 2 large carrots, shredded; 6 ounces snow peas, sliced on the diagonal; 1 cup canned baby corn, rinsed and drained; 1 (8 ounce) can sliced water chestnuts, drained; 1 lb firm tofu, cut into 2-inch squares; 2 teaspoons cornstarch, blended with; 1 tablespoon water

Servings: persons

1 1/2 cups water
2/3 cup jasmine rice or 2/3 cup other aromatic rice
1/4 cup hoisin sauce
2 tablespoons sherry wine
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/3 cup sliced scallion
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 large red bell pepper, diced
2 large carrots, shredded
6 ounces snow peas, sliced on the diagonal
1 cup canned baby corn, rinsed and drained
1 (8 ounce) can sliced water chestnuts, drained
1 lb firm tofu, cut into 2-inch squares
2 teaspoons cornstarch, blended with
1 tablespoon water

1
In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes.
2
Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.
3
In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes.
4
Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.
5
Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of jasmine rice.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups water, 2/3 cup jasmine rice or 2/3 cup other aromatic rice, 1/4 cup hoisin sauce, 2 tablespoons sherry wine, and more.

Yes, Szechuan Vegetable Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Szechuan Vegetable Stir-Fry

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