Szechuan Vegetable Stir-Fry
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Canola Oil1 cup
Red Onion (julienned)1 clove
Garlic (minced)2 tbsps
Ginger (peeled and minced)1 cup
Sesame Oil1 cup
Straw Mushroom (canned)2 cups
Bean Sprouts (fresh)1 cup
Bamboo Shoot (sliced)1 tsp
Garlic Powder1 tsp
Kosher Salt1 cup
Snow PeaDirections:
1
Start by preparing and cutting all the vegetables and measuring your ingredients 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
6
Cook about 2 minutes more
7
Stir in snow peas when done and remove from heat
8
Serve immediately garnished with kimchee, if desired