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.