Vegetarian Stir Fry

Lou Kostura

By
@lkostura

There are a lot of ingredients, and this one got away from me so fast I ended up with enough to feed an army, not just the wife and myself. One of these and one of those adds up to a big pile of food in a hurry. So much so I actually had to cook this in 2 part and combine at the end as everything would not fit in my wok at once, and a overloaded wok is not very efficient. Boy was I not efficient.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
45 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

1 lb
extra firm tofu
1
japanese eggplant (roll cut)
1
zucchini (roll cut)
1
red bell pepper (coarse chopped)
2
leeks ( julianned )
8
king trumpet mushrooms ( sliced )
1 lb
rainbow baby carrots
1 can(s)
bamboo shoots
1 can(s)
water chestnuts
1 can(s)
baby corn spears
4 Tbsp
peanut oil
8 clove
garlic (minced )
2 Tbsp
ginger, fresh minced
15
szechuan peppercorns
1/2 lb
snow peas
1/2 lb
bean sprouts, fresh
1 bunch
cilantro, fresh chopped

SAUCE

4 Tbsp
chinese black vinegar
2 Tbsp
oyster sauce
2 Tbsp
kung pao sauce
2 Tbsp
hoisin sauce
2 Tbsp
shaoxing wine
2 Tbsp
corn starch water mixture

Step-By-Step

Step 1 Direction Photo

1prep all your veggies before you start cooking and have all your ingredients ready when you do. It cooks rather quickly.

Step 2 Direction Photo

2heat wok to medium high temp, add peanut oil, half of the szechuan peppercorns, garlic and ginger. Stir til fragrant and not burned about 30 seconds will do.

Step 3 Direction Photo

3add carrots, these will take the longest about 5 minutes then add leeks, bell pepper, mushrooms. stir fry another 5 minutes

4add 1/2 of the sauce ingredients except the corn starch slurry, heat and mix thru then thicken with a little of the corn starch slurry. when thickened remove from wok

5add rest of peanut oil to heated wok, add rest of szechuan peppercorns, garlic and ginger the same as in step 2

6add zucchini and eggplant, cook 3-5 minutes, add snow peas, corn, bamboo shoots, chestnuts, tofu and stir til heated thru

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7add remaining sauce ingredients, heat thru, thicken with remaining corn starch slurry,

8add chopped cilantro and bean sprouts, add first batch cooked, stir together

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9serve over rice, rice noodle, or as it is

Enjoy

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian
Other Tag: Healthy