SICHUAN VEGETABLES RECIPES

Name: Szechuan Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

SZECHUAN VEGETABLE STIR-FRY RECIPE - CHINESE.FOOD.COM

Szechuan Vegetable Stir-Fry Recipe - Chinese.Food.com 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.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

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, FatContent 8.6, SaturatedFatContent 1.6, CholesterolContent 0.5, SodiumContent 319.2, CarbohydrateContent 73.1, FiberContent 8.2, SugarContent 22, ProteinContent 16.1

INDO-CHINESE SPICY SZECHUAN VEGETABLES RECIPE | MAKE AT HOME

Indo-Chinese Spicy Szechuan Vegetables Recipe | Make at Home image

Spicy Szechuan vegetables are stir-fried vegetables that are then cooked in a mixture of spices and sauces. This delicious vegetarian dish is simple and easy.

Provided by Shuvait Thusoo

Categories Main Course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 19

Ingredients

½ cup Red, Yellow, and Green Bell Peppers (chopped)
½ cup Mushroom (slices)
6-7 florets Broccoli (chopped)
5-6 Baby Corns (diagonally cut)
1 Green Onion (finely chopped)
2 teaspoons Celery Stems (chopped)
2 Red Chilies
2 tablespoons Cornflour
1 teaspoon Ginger (grated)
1 teaspoon Garlic (grated)
½ teaspoon Sugar
1 teaspoon White Vinegar
2 cups Water
2 teaspoons Red Chili Paste
2 teaspoons Tomato Ketchup
1 teaspoon Soya Sauce
¼ teaspoon Green Chilli Powder
½ teaspoon Salt
8-10 Szechuan Peppercorn

Steps:

For Sauce
For the Szechuan Vegetables

Nutrition Facts : Calories 37 kcal, FatContent 4 g, CarbohydrateContent 1.7 g, SodiumContent 0.1 mg, ProteinContent 0.1 g, ServingSize 1 serving

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