Veg Stir Fried in Hot Szechuan Sauce

Sarika Chauhan's picture

Jul. 19, 2013

Veg Stir Fried in Hot Szechuan Sauce is a kind of recipe which can be simply made with the vegetables and then tossed with the Szechuan sauce. This main dish is a delicacy for vegetarians who love Chinese.


Sesame oil 1 Teaspoon
Peanut oil 2 Tablespoon
Garlic 3 Clove (15 gm) , minced
Ginger 10 Gram
Onion 1 , sliced
Broccoli 1/2 Cup (8 tbs) , blanched
Asparagus 1/2 Cup (8 tbs) , blanched
Baby corn 1/2 Cup (8 tbs) , sliced
Mushroom 1/2 Cup (8 tbs) , sliced
For sauce
Vegetable broth/Water 1/2 Cup (8 tbs)
Cornstarch 2 Tablespoon
Sugar 1/2 Teaspoon
Low sodium soy sauce 1/2 Teaspoon
Red chili sauce 1/2 Teaspoon
Szechuan sauce 2 Tablespoon
Vinegar 1/2 Teaspoon
Pepper powder 1 Pinch
Salt To Taste



1. In a medium bowl, stir together vegetable stock, corn starch, sugar, soy sauce, red chili sauce, schezwan sauce, vinegar, pepper and salt. Set aside.


2. Heat the wok on high, and pour in the peanut oil. Add in the garlic, ginger, and onion. Stir-fry for about 30 seconds, or until fragrant.

3. Add in broccoli, asparagus, baby corn and mushroom, cook for 2 – 3 minutes.

4. Stir the prepared sauce and pour into the wok, cook until the sauce thickens.


5. Garnish the vegetables with some sesame oil and serve hot with steamed rice or noodles.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 162Calories from Fat 85

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 448 mg18.67%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet