Szechuan Veggie Stir Fry Recipe

Name: Szechuan Veggie Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 red bell pepper, julienned; 1 green bell pepper, julienned; 1 yellow bell pepper, julienned; ½ cup red onion, julienned; 1 cup yellow squash (half-moon slices approx 1/2 inch); 1 cup zucchini (half-moon slices approx 1/2 inch); 1 baby eggplant, cut into chunks; 1 garlic clove, minced; 1 -2 tablespoon minced ginger (I find it easier to use micro plane here); 2 tablespoons sesame oil; ½ cup teriyaki sauce (avoid the thicker..sauce one...I use the teriyaki marinade); ½ cup canned straw mushroom; 3 cups sliced bok choy; 2 cups fresh bean sprouts; ⅓ cup sliced bamboo shoot; ½ teaspoon fresh ground black pepper; ½ teaspoon kosher salt; ⅛ teaspoon cayenne pepper (optional); ½ cup snow peas; ½ cup baby corn (canned)

Servings: persons

3 tablespoons canola oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
½ cup red onion, julienned
1 cup yellow squash (half-moon slices approx 1/2 inch)
1 cup zucchini (half-moon slices approx 1/2 inch)
1 baby eggplant, cut into chunks
1 garlic clove, minced
1 -2 tablespoon minced ginger (I find it easier to use micro plane here)
2 tablespoons sesame oil
½ cup teriyaki sauce (avoid the thicker..sauce one...I use the teriyaki marinade)
½ cup canned straw mushroom
3 cups sliced bok choy
2 cups fresh bean sprouts
⅓ cup sliced bamboo shoot
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper (optional)
½ cup snow peas
½ cup baby corn (canned)

1
Start by preparing and cutting all the vegetables so that they are ready to go.
2
Once you begin stir-frying, it goes very quickly.
3
In a wok or large saute pan, heat canola oil over high heat to almost smoking.
4
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.
5
Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas and baby corn.
6
Cook about 2 minutes more.
7
Stir in snow peas and corn.
8
Serve immediately.
9
Garnish with Kim Chee (if desired) recipe#136908.

332

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 21 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 red bell pepper, julienned, 1 green bell pepper, julienned, 1 yellow bell pepper, julienned, and more.

Yes, Szechuan Veggie 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 Veggie Stir Fry

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