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Sichuan-Style Veggies

If for no other reason than to prove that I do, in fact, eat things other than cake, I decided to mention these veggies. Actually, the better reason for mentioning them is the sauce.

An issue of EatingWell from February of this year had a great article about stir frying. They offered two easy to make sauces and six dishes that could all be prepared in a matter of minutes. I chose to go for the sichuan sauce, which was a quick to put together and tasted excellent. In it I stir fried some broccoli, snap peas and mushrooms, tossed in some sugar tomatoes and served on a bed of romaine lettuce and red onions. I don’t think you can see the peas or mushrooms in the photo, but that’s what happens when you toss your salad before taking a photo of it.

The salad was okay as far as salads go, but the sauce was excellent. I will definately be using it again in the future, but next time I think I’ll add some chicken or tofu to the veggies and leave out the salad.

Sichuan-Style Sauce

(from EatingWell magazine)

3 tbsp vegetable broth

1 tbsp tomato paste

2 tsp rice vinegar

1 tsp sugar

1 tsp soy sauce

1/2 tsp sesame oil

1/4 tsp cornstarch

1/4 tsp crushed red pepper flakes

Whisk all ingredients together in a small bowl. Sauce can be stored in the fridge for one week.
Makes 1/3 cup.

Sichuan-Style Veggies

To add tofu or chicken to this, simply add cubed meat/tofu and a bit more oil to your skillet and brown before adding the veggies

1 tbsp oil

2 cups broccoli florets

2 cups sugar snap peas

1 cup mushrooms, chopped

1 cup baby tomatoes, sliced in half

1 recipe Sichuan-Style Sauce (above)

Heat oil in a large skillet or wok.
Add broccoli, peas and mushrooms and stir fry until broccoli is bright green, about 2 minutes. Add in Sichuan sauce and stir to coat veggies. Cover pan and cook everything for 1-2 minutes, until veggies are almost crisp-tender. Remove lid and stir in baby tomatoes. Cook for 30 seconds then serve.
Makes 4 servings.

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  • Rainey
    October 1, 2005

    Ooooo! That sounds good. I’ve never made a Sichuan-style sauce before. I think I’ll try this in the coming week for lunch. A shriimp or two wouldn’t seem out of place there either…

  • Nic
    October 1, 2005

    I agree that shrimp would be a good touch, Rainey.
    I never thought that a Sichuan sauce would be so easy! Not to mention better than take-out. =)

  • Ana
    October 2, 2005

    This salad looks really tasty. I’ll give it a try. I’m always looking for new ways of making veggies (aren’t we all?).

  • Rainey
    October 2, 2005


    I just added this to my recipe database. Can I ask a couple questions? How do you come by 3 Tbs. of vegetable broth? And do you recommend seasoned or unseasoned rice vinegar? Unseasoned seems intuitive but the flavor of seasoned is so much more balanced. Thanks in advance.

  • Nic
    October 2, 2005

    Rainey – In this case, I used store bought vegetable broth. I only used 3 tbsp and put the rest, covered, in the fridge for use the next day. If I make vegetable broth, I will try to freeze some in an ice cube tray, that was I can defrost one or two cubes when I only need a little. I also used unseasoned rice vinegar, which I had on hand. If I had both seasoned and unseasoned, I would try it two ways to see which I liked best. I believe that the recipe will work equally well with both types.

  • J
    October 3, 2005

    wow! what a beautiful riot of colours…that not only looks and sounds vibrant and healthful, it must be totally delicious too!

  • chanit
    October 7, 2005

    Looks great and healthy recipe ! thanks 🙂

  • byenc
    April 9, 2006

    Very colorful!
    I am thinking of SiChuan style soup tomorrow, any recommendation?

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