SZECHUAN VEGETABLE STIR-FRY
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
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
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
SPICY SZECHUAN STIR-FRY
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 SHRIMP STIR-FRY
For this recipe, I used House of Tsang brand stir-fry sauce. If you're cooking this for people who don't like spicy food, you can use any other stir-fry sauce you like. Also, if you don't like shrimp, you can substitute it for chicken. Enjoy!
Provided by twelve-year-old chef
Categories One Dish Meal
Time 4m
Yield 1-2 , 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Defrost shrimp, if needed.
- Heat vegetable oil in a skillet.
- Cook onions about halfway through.
- While onions cook, crush ramen noodles into small pieces or large crumbs.
- Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
- Stir-fry for a couple minutes, then serve warm or cold.
Nutrition Facts : Calories 801.5, Fat 17.5, SaturatedFat 6.9, Cholesterol 478.3, Sodium 3883.7, Carbohydrate 98.6, Fiber 5.3, Sugar 36.9, Protein 62.6
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