Ingredients
-
1 1/2
-
2/3
-
1/4
-
2
-
2
-
1/4
-
2
-
1/3
-
3
-
1
-
-
-
-
-
Directions
Szechuan Vegetable Stir-Fry, From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors., This was a good stir fry but we did not find it overly spicy for our tastes. Thanks for the recipe., From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors.
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Steps
|
1
Done
|
In Medium Covered Saucepan, Bring Water to a Boil. Add Rice, Reduce Heat and Simmer Until All of Water Is Absorbed and Rice Is Tender, About 20 Minutes. |
|
2
Done
|
Meanwhile, in Small Bowl, Stir Together Hoisin Sauce, Sherry, Honey, Red Pepper Flakes, and 1/2 Cup Water; Set Aside. |
|
3
Done
|
in Large Nonstick Skillet, Heat Sesame Oil Over Medium Heat. Add Scallions, Garlic and Ginger, and Cook Until Softened, About 2 Minutes. Stir in Bell Pepper and Carrots, and Saute Until Vegetables Are Crisp-Tender, About 2 Minutes. |
|
4
Done
|
Add Snow Peas, Baby Corn and Water Chestnuts, and Cook, Stirring Frequently, Until Snow Peas Are Crisp-Tender, About 2 Minutes. |
|
5
Done
|
Add Hoisin Mixture and Tofu, Bring to a Boil and Cook Until Tofu Is Hot, About 1 Minute. Stir in Cornstarch Mixture, Bring to a Boil and Boil Until Sauce Is Lightly Thickened, About 1 Minute. Serve Stir-Fry on Top of Jasmine Rice. |
