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
Servings: 4 servings
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: 249kcal | Carbohydrates: 48g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 750mg | Potassium: 1070mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13036IU | Vitamin C: 202mg | Calcium: 292mg | Iron: 6mg