Szechuan-Style Stir Fry

I make stir fry about 2 times a week. It’s a great, simple and tasty way to eat your daily vegetable requirement. The recipe below includes all the veggys I used but you can modify it according to what you like-you can even add chicken/beef etc, whatever tickles the pickle.

Serves 2-3

What we need:
Veggys:
3 tbsp olive oil
1 sliced onion
2 diced garlic cloves

1 tbsp thinly sliced ginger
2 thinly sliced carrots
4 diced mushrooms
1 sliced green pepper
1 small flower broccoli
8-10 baby corn
1 small can sliced water chestnuts

1 tbsp sesame oil (optional)
Szechaun Sauce-In a bowl add together:
2 tbsp corn starch
2 tsp szechuan sauce
1 tsp oyster sauce
1 tsp soy sauce
1 tsp chilli sauce

Pinch of salt & pepper

How we do:

  • In a wok on medium-high heat, add 3 tbsp olive oil . Once hot add the garlic, ginger and onion. Stir.
  • Now add the carrots, pepper and mushrooms. After 2 minutes, add the broccoli. Stir constantly.
  • Add the baby corn and water chestnuts at this point and drizzle on the sesame oil. Mix well.
  • Add the Szechaun Sauce mixture to the vegetables.
  • Put on high heat and stir well until sauce thickens.
  • Serve with rice or noodles
  • Balle Balle! You’re ready to chow down!
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This entry was posted in Stir Fry, Szechuan, Vegetarian. Bookmark the permalink.

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