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.
(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.
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.
RaineyOctober 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…
NicOctober 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. =)
AnaOctober 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?).
RaineyOctober 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.
NicOctober 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.
JOctober 3, 2005
wow! what a beautiful riot of colours…that not only looks and sounds vibrant and healthful, it must be totally delicious too!
chanitOctober 7, 2005
Looks great and healthy recipe ! thanks 🙂
byencApril 9, 2006
I am thinking of SiChuan style soup tomorrow, any recommendation?