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."
 
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Ready In:
45mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Cilantro in Canada
    This was a good stir fry but we did not find it overly spicy for our tastes. Thanks for the recipe.
     
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