Szechuan Garden Stir Fry

Drool emoji. The vegan answer to the Szechuan steak stir fry. Becky with the good veg. A savory, spicy, peppery sauce mixed with fresh veggies. Up the spice to your heart’s content.

Ingredients

For Stir Fry Sauce:

2 tsp. rice wine (substitute sake or mirin)
2 tbsp. soy sauce
2 tbsp. chili garlic paste (use more for a spicier sauce, less for a milder sauce)
1 tbsp. dark soy sauce
1 tsp. ground Sichuan peppercorns

For the Stir Fry:

8 oz. baby bella mushrooms, sliced
12 oz. Chinese broccoli (or broccolini)
8 oz. baby corn
1 cup carrots, shredded
1 small white onion, sliced
1 cup red cabbage, sliced thin
1 cup bell peppers, sliced
2 tbsp. olive or vegetable oil
8 oz. of your favorite vegan protein (seitan, tempeh, tofu, etc.) – Optional

Instructions

Make the sauce:

1. Place all ingredients into a small bowl, and stir until well combined.

Make the Stir Fry:

1. Heat a wok or a large pan until hot over medium-high heat.
2. Add oil, and swirl around the wok or pan to coat the bottom.
3. Add mushrooms, and stir fry for about 4 minutes.
4. Add carrots and onions to the mushrooms, and stir fry for 4 minutes.
5. Add the cabbage, baby corn, Chinese broccoli, and bell peppers to the mixture, and stir fry for about 4 minutes.
6. If using, add the vegan protein.
7. Pour the sauce over the stir fry, and stir to combine. Let cook for 2-4 minutes until sauce has thickened.

Serves three to four.