Sichuan Vegetable Stir Fry - ★Cooking Recipes★

Directions for: Sichuan Vegetable Stir Fry

Ingredients

Sauce

cup soy sauce

cup water

1 Tbsp sugar

2 tsp sesame oil

2 tsp cornstarch

2 clove garlic, minced

2 tsp ginger, finely minced

1 tsp Dijon or Chinese mustard

chili flakes or chili sauce (such as Sambal Oelek or Sriracha), to taste

Vegetables

2 Tbsp vegetable oil

1 carrot, peeled and thinly sliced

sweet onion, diced

1 stalks celery, thinly sliced

lb(s) cremini mushrooms, sliced

2 cup coarsely shredded kale or Napa cabbage

2 cup broccoli or broccoflower

2 cup baby bok choy

1 cup eggplant, diced

cooked rice, for serving

Directions

Sauce

1. For the sauce, whisk all of the ingredients together and set aside.

Vegetables

1. Before cooking, have all of the vegetables chopped and on-hand. Heat a large saut pan on high heat and add the oil. Add the carrot, onion, celery, mushrooms and kale (or cabbage) at once and constantly toss for 2 minutes. Add the broccoli (or broccoflower), bok choy and eggplant, toss for a minute, then add the sauce and stir quickly until the sauce turns shiny and the vegetables just soften, 1-2 minutes. Serve immediately over rice.

Source and Credits

Courtesy of Anna Olson.

See more: Vegetables, Vegan, Asian, Stir-Fry, Main, Dinner, Side