Szechuan Veggie Stir Fry

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READY IN: 45mins
Recipe by katie in the UP

This is from the Low Carb and Lovin' It show on the Food Network (George Stella) This is a beautiful and wonderful way to eat veggies!! I added a couple of ingredients to his recipe that we's a very versatile recipe...make changes to suit your own tastes. Original recipe has 1/4 cup sesame oil which I cut down to 2 tbls.

Ingredients Nutrition


  1. Start by preparing and cutting all the vegetables 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.
  3. 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.
  4. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas and baby corn.
  5. Cook about 2 minutes more.
  6. Stir in snow peas and corn.
  7. Serve immediately.
  8. Garnish with Kim Chee (if desired) recipe#136908.

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