My Ultimate Zesty Szechuan Sauce is added to Stir Fried Veggies and Thin Rice Noodles. EASY and Fun to Make! A flavor-packed meal you can confidently prepare at home
A little spicy… a little sweet = the perfect balance!
It’s Fun to Make a Stir- Fry at Home!
- Make a very flavorful Stir-Fry Sauce! A great one will make a difference!
- Stay away from ones loaded with preservatives!
- My opinion, stay away from commercial ones with sugar at first or second ingredient.
- This one is a complete mess! Chang’s Home Menu Kung Pao Sauce. Over 40 ingredients: Salty, starchy and contains Natural Flavors (which are chemical natural flavorings.)
- You can choose vegetables you love, or have on hand.
- The recipe cooks quickly… nice! Ok – you have to do some prepping/chopping, but that is part of the fun.
- Be creative with garnishes – add herbs, sesame seeds and toasted nuts.
- Add your favorite quick cook proteins: Shrimp, Chicken, Tofu or Tempeh. (I cook these first, remove from the wok, then add at the end with the sauce.)
- Your Stir-Fry will be fresh and delicious, and reheats well for the next day.
Szechuan Peppercorns are delicious – please add them!
The add a a distinct citrusy
aroma and a spicy kick, elevating dishes with their
unique complex flavor profile.
Just whisk all ingredients together.
Asparagus, Three Colors of Bell Peppers, Thick Scallions and Baby Bok Choy
Feel free to use the veggies you adore!
– To be added to the stir-fry at the last step.
Or, use any al dente cooked noodle you like.
Rice noodles are always a great gluten free choice!
The Method:
- Make the Szechuan Stir-Fry Sauce. Add the cornstarch if you like a thicker, clingy sauce. ALL the flavors for the dish are IN this Sauce!
- Cut your vegetables.
- Stir-fry vegetables with Sesame Seeds until crisp tender.
- Add Szechuan Stir-Fry Sauce, mix in, add Vermicelli Rice Noodles
- Plate and enjoy!
Serve the dish on individual plates or bowls
The Ultimate Szechuan Stir-Fry Sauce ~ with Veggies and Rice Vermicelli
My Ultimate Zesty Szechuan Sauce is added to Stir Fried Veggies and Thin Rice Noodles. EASY and Fun to Make! A flavor-packed meal you can confidently prepare at home
Equipment
- 1 wok
Ingredients
Szechuan Stir-Fry Sauce:
- 1/2 cup Szechuan Stir-Fry Sauce, see recipe, will use half of full recipe
- 1 1/2 teaspoons cornstarch, mixed with 2 teaspoons water
Stir-Fry Vegetables & Noodles:
- 3 1/2 ounces Instant Rice Vermicelli Noodles, 2 cakes from package, I use Mama brand
- 1 teaspoon neutral oil, such as safflower oil, expeller pressed
- 1 teaspoon roasted peanut oil, I us non GMO
- 1 1/4 pounds asparagus, trimmed, peeled lower half if thick; 3 1/2 cups sliced 2" on diagonal
- 2 cups peppers (multi colored), sliced lengthwise 1/2" thick
- 2 teaspoons sesame seeds
- 1 small bunch baby bok choy, rinsed, core removed; about 2 cups
- 1 cup thick scallions, cleaned, sliced 34" on diagonal
Instructions
Stir-Fry Vegetables & Noodles:
- Soak the rice noodles, drain well, set aside. These Thin Vermicelli Rice Noodles soak in boiling water for 2 minutes, then drain. IF using another noodle – cook al dente.
- Prepare vegetables. Add neutral oil and peanut oil to a wok. Raise heat to medium-high. Add asparagus and stir fry one minute. Add peppers and sesame seeds, stir-fry two minutes.
- Whisk 1/2 cup Szechuan Stir Fry-Sauce with 1 12 teaspoons cornstarch, set aside. Add bok choy and scallions – stir fry until they are tender crisp, about 2 minutes. Vegetables will be tender crisp before adding the stir-fry sauce.
- Add the blended Szechuan Stir Fry-Sauce to the wok, toss all well.Add Rice Vermicelli Noodles and give another toss. T
Notes
Taste for seasonings, add more chili oil or chili flakes if desired.
Basil or Thai basil makes a nice garnish. I used a Copco vintage cast iron enameled pan for this recipe. Considered a paella pan, yet has sloped sides similar to a wok. SEE RECIPE: The Ultimate Szechuan Stir-Fry Sauce This recipe may not be reproduced without the consent of its author, Karen Sheer.
Basil or Thai basil makes a nice garnish. I used a Copco vintage cast iron enameled pan for this recipe. Considered a paella pan, yet has sloped sides similar to a wok. SEE RECIPE: The Ultimate Szechuan Stir-Fry Sauce This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 249kcalCarbohydrates: 48gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 750mgPotassium: 1070mgFiber: 8gSugar: 17gVitamin A: 13036IUVitamin C: 202mgCalcium: 292mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
The Ultimate Szechuan Stir-Fry Sauce
Your go-to make ahead Zesty Szechuan Sauce to use in any Stir-Fry! Doubles as a dipping sauce and even a marinade
Equipment
- 1 medium bowl
- 1 whisk
Ingredients
- 1/2 cup low sodium soy sauce , I use tamari, gluten free
- 2 tablespoon coconut palm sugar , or sugar of your choice
- 1 tablespoon rice vinegar
- 2 tablespoon roasted peanut oil , I use non GMO
- 1 tablespoon fresh ginger, peeled, finely grated
- 1 tablespoon garlic , peeled, finely grated
- 1/2 teaspoon Szechuan Peppercorns*, (don't skip this!) See toasting below
- 2 teaspoons chili oil*
- 1/2 teaspoon chili flakes*, I use Szechuan chili flakes
Instructions
- Whisk all ingredients together. Add to a stir-fry at the end.
- For a Thicker Sauce that clings: Whisk 2 tablespoons of cornstarch with 3 tablespoons filtered water. Whisk into the sauce. Will thicken as it heats and sizzles in the stir-fry in under 2 minutes.
- Consider doubling the recipe! Will stay fresh in a glass container with a good seal for up to 3 weeks.
Notes
*Szechuan Peppercorns – are delightful when toasted. Gently toast the peppercorns in a dry skillet, then add to a spice grinder. Can gently toast ground too.
*Chili Oil: Purchase or see my: Quick-n-Easy Chili Oil
*Chili Flakes: I use these Szechuan Chili Flakes SEE RECIPE: The Ultimate Szechuan Stir-Fry Sauce ~ with Veggies with Rice Vermicelli This recipe may not be reproduced without the consent of its author, Karen Sheer.
*Chili Oil: Purchase or see my: Quick-n-Easy Chili Oil
*Chili Flakes: I use these Szechuan Chili Flakes SEE RECIPE: The Ultimate Szechuan Stir-Fry Sauce ~ with Veggies with Rice Vermicelli This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 24kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 291mgPotassium: 35mgFiber: 0.1gSugar: 1gVitamin A: 19IUVitamin C: 0.2mgCalcium: 4mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
