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 it 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 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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  • 1 1/2 Tbsp sesame oil
  • 2 cloves garlic , minced
  • 2 Tbsp 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 oz 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 Tbsp corn starch
  • 2 Tbsp brown sugar
  • 2 Tbsp rice wine vinegar
  • 1 1/2 Tbsp chili sauce (I used sriracha since I always have that on hand)
  • 1/2-1 1/2 tsp 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 tsp 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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