Szechuan Vegetable Stir Fry Recipe

Szechuan Vegetable Stir Fry
submitted by bahuja2001 at


Health IndexAverageCuisine
Main Ingredient


 Firm tofu8 Ounce, drained and cut into cubes
 Vegetable broth1 Cup (16 tbs), divided
 Orange juice1⁄2 Cup (8 tbs)
 Soy sauce1⁄3 Cup (5.33 tbs)
 Hot chili oil2 Teaspoon
 Fennel seeds1⁄2 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Cornstarch2 Tablespoon
 Vegetable oil3 Tablespoon
 Sliced green onions and tops1 Cup (16 tbs)
 Carrots3 Medium, diagonally sliced
 Garlic3 Clove (15 gm), minced
 Minced fresh ginger2 Teaspoon
 Button mushrooms1⁄4 Pound, sliced
 Red bell pepper1 Medium, cut into 1-inch squares
 Fresh snow peas1⁄4 Pound, trimmed and cut diagonally into halves
 Broccoli florets8 Ounce, steamed
 Peanuts1⁄2 Cup (8 tbs)
 Hot cooked rice6 Cup (96 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3133 Calories from Fat 922

% Daily Value*

Total Fat 107 g164%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5491.4 mg228.8%

Total Carbohydrates 461 g153.7%

Dietary Fiber 28.9 g115.6%

Sugars 37 g

Protein 92 g184.9%

Vitamin A 913.3% Vitamin C 924.4%

Calcium 90.4% Iron 191.9%

*Based on a 2000 Calorie diet


1. To marinate tofu, place in 8-inch round or square glass baking dish. Combine 1/2 cup vegetable broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes. Drain; reserve marinade.
2. Combine cornstarch and remaining 1/2 cup vegetable broth in medium bowl. Add reserved marinade; set aside.
3. Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes. Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.
4. Stir cornstarch mixture. Add to wok and cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.