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
- 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
- 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
- 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.