Szechuan Vegetable Stir-Fry |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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) |
Directions:
1. 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.
2. 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.
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