Tuesday, October 5, 2010

Szechuan Vegetarian Stir Fry

All the ingredients assembled
I made this stir fry for friends on Friday and everyone agreed it was awesome! :) It's a great way to get in lots of vegetables and still be full at the end of the meal since the fried rice helps to beef up the stir fry. This is pretty spicy but it also has some hints of sweetness; however, if you don't like hot food very much I wouldn't put in the Sriracha chili sauce. If you do like spice then you will love Sriracha chili sauce. This stuff is magical; even when my mouth is burning from it I still want more. It has this incredible garlic/chili flavor that I have never tasted in anything else.

Have fun cooking!

Szechuan Vegetarian Stir Fry
3 cups chopped Broccoli
1-2 cups Snow Peas
1 8 oz. container sliced Water Chestnuts
2 Carrots grated
½ chopped Purple Cabbage
1 ½ inch piece Ginger grated
1 tabl. minced Garlic
House of Tsang Szechuan sauce to taste (I used about a third of the bottle)
Sriracha chili sauce to taste
Fried rice
Fry garlic and ginger on medium high heat for about 2 minutes. Add in water chestnuts (with water) and broccoli and sauté for about 7 minutes while adding in seasoning. Add all other vegetables and cook until heated but veggies are still somewhat crispy (about 10 minutes). Serve over fried rice.

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