Spicy Szechuan Veggie Stir-Fry

About this recipe

Experience the vibrant and bold flavors of Szechuan cuisine with this spicy veggie stir-fry. This dish combines colorful vegetables with a tantalizing sauce, offering a delightful heat and savory richness that promises to thrill your taste buds. Perfect for a quick weeknight dinner, this stir-fry is both satisfying and easy to make.

Ingredients

• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 1/2 cup sliced water chestnuts
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch
• Cooked rice or noodles for serving

Directions

1. 1

   Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sriracha sauce, sesame oil, ginger, and garlic.

2. 2

   In a separate bowl, mix cornstarch with a tablespoon of water, then stir into the sauce mixture.

3. 3

   Heat vegetable oil in a large pan or wok over high heat until shimmering.

4. 4

   Add red and yellow bell peppers, broccoli, snap peas, carrot, and water chestnuts to the pan.

5. 5

   Stir-fry the veggies for 4-5 minutes until they are tender but still crisp.

6. 6

   Pour the prepared sauce over the veggies and stir continuously for 2-3 minutes until the sauce thickens.

7. 7

   Serve immediately over cooked rice or noodles.