Szechuan Vegetable Stir-Fry

By bonitariley

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)

Details

Servings 8
Preparation time 40mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.

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.