Szechuan Vegetable Stir Fry Recipes

SPICY SZECHUAN STIR-FRY

Spicy Szechuan Stir-Fry image

Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

Steps:

Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SZECHUAN VEGETABLE STIR-FRY

Szechuan Vegetable Stir-Fry image

Provided by Food Network

Categories side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 22

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)

Steps:

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.

Nutrition Facts : Calories 172 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 2 grams

SZECHUAN VEGETABLE STIR-FRY

Szechuan Vegetable Stir-Fry image

From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors.

Provided by hannahactually

Categories Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

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.
Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.
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.
Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.
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.

Nutrition Facts : Calories 440.1, Fat 8.6, SaturatedFat 1.6, Cholesterol 0.5, Sodium 319.2, Carbohydrate 73.1, Fiber 8.2, Sugar 22, Protein 16.1

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