Spicy Szechuan Vegetable Stir Fry Recipe
A fiery Szechuan stir fry loaded with vegetables, chili, garlic, and tangy sauce—bold, vegan, and faster than scrolling social media.
Ingredients
- 2 tbsp sesame oil
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup snow peas
- 1 carrot julienned
- 1 zucchini sliced
- ½ cup mushrooms sliced
- 3 tbsp Szechuan chili paste
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sugar or maple syrup
- ½ tsp crushed red pepper flakes
- 2 green onions chopped
- 1 tbsp sesame seeds
Instructions
- Heat sesame oil in wok until hot. Add garlic and ginger, stir fry for 1 minute until fragrant.
- Add broccoli, bell pepper, snow peas, carrot, zucchini, and mushrooms. Cook 6–7 minutes until vegetables soften slightly.
- In small bowl, whisk Szechuan chili paste, soy sauce, vinegar, sugar, and chili flakes.
- Pour sauce into wok. Toss vegetables evenly until coated and glossy, about 3–4 minutes.
- Garnish with green onions and sesame seeds. Serve hot with steamed rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 255
- Total Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin C: 74%
- Vitamin A: 45%
- Iron: 14%
- Potassium: 18%
- Calcium: 7%
Notes and Tips
- Adjust chili paste if you don’t want your tongue to file a complaint.
- Add tofu for protein boost.
- Toasted peanuts or cashews make a crunchy topping.
- Use tamari for gluten-free.
- A squeeze of lime balances heat with brightness.