Featuring a medley of colorful vegetables, the heat of chili and tingly essence of Sichuan pepper, this meatless stir fry is quick and easy to make, lower in overall sodium, and loaded with pleasant spicy Asian accents!
| Prep Time | 10 Minutes |
| Cook Time | 5 Minutes |
| Servings |
4 People
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Ingredients
- 1 Tbsp peanut oil
- 3 ea garlic cloves
- .5 ea Thumb of Ginger
- 1 ea Red chile
- .25 tsp Sichuan Pepper
- 1 ea medium onion
- 1 ea red bell pepper
- .33 cup Bamboo Shoots
- .33 cup Water Chestnuts
- 1 handful Snow Peas
- 1 handful Button Mushrooms
- 2 tsp Reduced Sodium Soy Sauce
- 1 ea Splash of Sherry
- 1 Tbsp Sesame Oil
Ingredients
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Instructions
- In a wok over high heat, rapidly add peanut oil, garlic, ginger, chili, Sichuan pepper and bamboo shoots. Stir fry quickly for no more than a minute without burning ingredients.
- Add onion, bell pepper and further stir fry another minute or two.
- Add snow peas, mushrooms and water chestnuts. Stir fry another minute or two only. Vegetables should remain fairly crisp and bright.
- Add soy sauce, sherry and sesame oil. Stir fry for a few seconds longer, then turn out onto a large dish to serve.
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