Name: Szechuan Veggie Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 cups broccoli florets; 2 bell peppers (red, yellow, or green), sliced; 1 cup carrots, julienned or thinly sliced; 1 cup snow peas or snap peas; 1 cup mushrooms (shiitake or button), sliced; 1/2 cup baby corn or water chestnuts (optional); 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 3 green onions, chopped; 2 tbsp neutral oil (or water for oil-free); 1/4 cup soy sauce or tamari; 2 tbsp rice vinegar; 1 1/2 tbsp maple syrup or brown sugar; 2 tbsp Szechuan chili paste or chili garlic sauce; 1 tsp toasted sesame oil (optional); 1 tbsp cornstarch; 1/3 cup water; 1 tsp crushed red pepper or ground Szechuan peppercorns

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Why You’ll Love This Recipe

This dish is perfect for lovers of spicy food and colorful veggies. It’s quick to prepare, customizable with your favorite vegetables, and completely vegan. The Szechuan sauce delivers that signature numbing heat from chili peppers balanced with tangy vinegar, savory soy, and a hint of sweetness. It’s an easy weeknight dinner that feels like takeout—without the extra oil or additives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Broccoli florets
Bell peppers (red, yellow, or green), sliced
Carrots, julienned or thinly sliced
Snow peas or snap peas
Mushrooms (shiitake or button), sliced
Baby corn or water chestnuts (optional)
Garlic, minced
Ginger, minced
Green onions, chopped
Neutral oil (or water for oil-free option)

For the Szechuan Sauce:

Soy sauce or tamari
Rice vinegar
Maple syrup or brown sugar
Szechuan chili paste or chili garlic sauce
Toasted sesame oil (optional for flavor)
Cornstarch
Water
Crushed red pepper or Szechuan peppercorns (for authentic heat)

Directions

Make the sauce: In a bowl, whisk together soy sauce, rice vinegar, maple syrup, chili paste, sesame oil (if using), cornstarch, water, and red pepper or Szechuan peppercorns. Set aside.
Cook the aromatics: Heat a large wok or skillet over medium-high heat. Add a splash of oil or water, then sauté garlic and ginger for 30 seconds until fragrant.
Stir fry the vegetables: Add broccoli, carrots, bell peppers, and mushrooms. Stir fry for 5–7 minutes until just tender but still crisp. Add snow peas and baby corn last, cooking for another 1–2 minutes.
Add the sauce: Pour the sauce into the pan and toss to coat. Cook for 2–3 minutes until the sauce thickens and evenly coats the vegetables.
Finish and serve: Stir in green onions and remove from heat. Serve hot over steamed rice or noodles.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add tofu, tempeh, or edamame for added protein.
Use bok choy, cabbage, or zucchini for variety.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
For a nutty twist, add crushed peanuts or a drizzle of peanut butter to the sauce.
Adjust the heat level by controlling the amount of chili paste or peppercorns.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, stir-fry over medium heat or microwave in 1-minute intervals, stirring between each round. Add a splash of water to loosen the sauce if needed. This dish is not recommended for freezing due to the water content of the vegetables.

FAQs

Is Szechuan Veggie Stir Fry very spicy?

It can be, depending on the amount of chili paste and peppercorns used. You can easily adjust the spice level to your preference.

What vegetables work best in this recipe?

Any stir-fry-friendly vegetables like broccoli, carrots, bell peppers, mushrooms, snow peas, and baby corn are great options.

Can I make this recipe oil-free?

Yes, sauté the aromatics and vegetables in water or vegetable broth instead of oil.

What is Szechuan peppercorn, and is it necessary?

Szechuan peppercorn adds a unique numbing heat typical of this cuisine. It enhances the dish but can be omitted or substituted with crushed red pepper if unavailable.

Can I use frozen vegetables?

Yes, though fresh vegetables provide a better texture. If using frozen, thaw and drain excess water before stir-frying.

What protein can I add to this dish?

Tofu, tempeh, edamame, or seitan are all great vegan protein additions.

Can I use pre-made Szechuan sauce?

Yes, but making your own allows for better control over spice, sweetness, and ingredients.

What’s the best way to serve this stir fry?

Serve it over rice, quinoa, or noodles for a complete meal.

Can I prep this ahead of time?

Yes, chop vegetables and prepare the sauce in advance. Store them separately until ready to cook.

How do I make it less salty?

Use low-sodium soy sauce or dilute with a bit of water to reduce saltiness.

Conclusion

Szechuan Veggie Stir Fry is a bold, satisfying, and quick meal that brings the excitement of spicy Asian flavors to your dinner table. With fresh vegetables and a homemade sauce, it’s a healthy and flavorful alternative to takeout that’s perfect for any night of the week. Customize it your way and enjoy the heat!

Szechuan Veggie Stir Fry

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Szechuan Veggie Stir Fry is a bold and fiery vegan dish packed with crisp-tender vegetables tossed in a spicy, garlicky, and slightly sweet sauce. With its signature numbing heat and vibrant flavors, it’s a quick, healthy, and satisfying alternative to takeout.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir Fry
Cuisine: Chinese, Asian-Inspired
Diet: Vegan

Instructions

In a bowl, whisk together soy sauce, rice vinegar, maple syrup, chili paste, sesame oil, cornstarch, water, and peppercorns or red pepper. Set aside.

Heat a large wok or skillet over medium-high heat. Add oil or water, then sauté garlic and ginger for 30 seconds until fragrant.
Add broccoli, carrots, bell peppers, and mushrooms. Stir fry for 5–7 minutes until crisp-tender.
Add snow peas and baby corn, cooking for another 1–2 minutes.
Pour the prepared sauce into the pan and toss to coat. Cook 2–3 minutes until the sauce thickens and clings to the vegetables.
Stir in green onions, remove from heat, and serve hot over rice or noodles.

Notes

Add tofu, tempeh, or edamame for more protein.
Use bok choy, zucchini, or cabbage for variety.
For gluten-free, substitute tamari or coconut aminos for soy sauce.
Top with crushed peanuts or a drizzle of peanut butter for a nutty twist.
Adjust spice level by adding more or less chili paste or Szechuan peppercorns.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 8g
Sodium: 720mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg