Lightened-Up Szechuan Stir Fry

Think of your favorite Asian takeout.. but without the guilt. This Lightened-Up Szechuan Stir Fry does the trick! It did not disappoint our taste buds. In fact, hubby said This Lightened-Up Szechuan Stir Fry tasted just like our favorite carry-out! AND he didn’t even notice I snuck in eggplant which he pretends he hates.

Lightened-Up Szechuan Stir Fry

Lightened-Up Szechuan Stir Fry

This Lightened-Up Szechuan Stir Fry is mock-Asian takeout at its best. Hope you enjoy all the bright colors and spicy sweet gingery goodness of this sauce.
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Course Main Course
Cuisine Chinese


  • 1 1/2 tablespoons sesame oil
  • 2 cloves garlic , minced
  • 2 tablespoons minced ginger
  • 1 large onion (white or red) , sliced thin
  • 3 Chinese eggplant , cut in 1/2 inch strips
  • 1 zucchini , cut in 1/2 inch strips
  • 1 bunch asparagus , chopped in bite-size pieces with rooty ends removed
  • 8 ounces mushrooms , sliced
  • 2 red bell peppers , sliced thin
  • 1 cup snow peas
  • 1 can baby corn , rinsed and drained

For Sauce

  • 1/3 cup soy sauce (can mix half regular, half low-sodium)
  • 1 tablespoon corn starch
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons chili sauce (I used sriracha since, I always have that on hand)
  • 1/2-1 1/2 teaspoons red pepper flakes , per preferred spiciness factor

To Serve

  • 2 1/2 cups dry brown rice , prepared according to package instructions
  • Protein of choice, grilled or sauteed (I chose to saute 2 bricks of drained, sliced tofu)
  • 1/2 bunch green onions , chopped


  • Heat sesame oil in large wok or pot over medium heat. Saute garlic, ginger and onion for 3 minutes.
  • Add in eggplant and zucchini. Saute until beginning to soften, 3-5 minutes.
  • Meanwhile, whisk sauce ingredients together until combined.
  • Add remaining vegetables along with sauce.
  • Be sure to start slow on the red pepper flakes and adjust based on your spice level. We went with 1 teaspoon and I'd say it was a medium heat level.
  • Bring sauce to boil. Let bubble, stirring vegetables often, for 5 minutes.
  • Remove from heat. Add your favorite protein and serve overtop cooked brown rice, sprinkled with green onion.
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