Spicy Szechuan Vegetable Stir-Fry
85% authentic · Szechuan (Chinese)
A fiery and flavorful Szechuan-style stir-fry with a complex balance of spicy, numbing, and savory notes, featuring chili bean paste and Szechuan peppercorns.
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Ingredients
- Assorted vegetables (e.g., broccoli, bell peppers, zucchini, bamboo shoots, water chestnuts)4 cups
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Dried red chilies, whole or chopped2-4
- Szechuan peppercorns, toasted and ground1 tsp
- Doubanjiang (spicy chili bean paste)1 tbsp
- Soy sauce2 tbsp
- Chinkiang vinegar (or black vinegar)1 tbsp
- Sugar1 tsp
- Cornstarch1 tsp
- Vegetable oil2 tbsp
- Water3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
In a small bowl, whisk together soy sauce, Chinkiang vinegar, sugar, cornstarch, and water. Set aside.
- 2
Heat vegetable oil in a wok or large skillet over high heat.
- 3
Add dried red chilies and Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
- 4
Add garlic and ginger, stir-fry for another 30 seconds.
- 5
Add doubanjiang and stir-fry for 1 minute until the oil turns red.
- 6
Add all assorted vegetables and stir-fry for 3-5 minutes until crisp-tender.
- 7
Pour the prepared sauce over the vegetables. Stir until the sauce thickens and coats everything.
- 8
Season with salt and black pepper if needed. Serve immediately.
