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Szechuan Stir-Fry with Mixed Vegetables
Created by: Howcan Team
Ingredients
- 1 lb of chicken breast, thinly sliced
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 1/2 cup of sliced carrots
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1/4 cup of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of Szechuan peppercorns
- 1 teaspoon of red pepper flakes
- 2 green onions, chopped
- Cooked rice for serving
Instructions
- In a small bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of Szechuan peppercorns, and 1 teaspoon of red pepper flakes. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry for 3-4 minutes until cooked through. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
- Add the sliced red and green bell peppers, broccoli, snap peas, and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the wok. Pour the sauce mixture over the chicken and vegetables. Stir-fry for an additional 2-3 minutes until everything is heated through and well coated with the sauce.
- Remove from heat and stir in the chopped green onions.
- Serve the Szechuan stir-fry with mixed vegetables over cooked rice. Enjoy!
The history of Szechuan Stir-Fry with mixed vegetables dates back to the Szechuan province in China, known for its bold and spicy flavors. This dish has evolved over centuries, with chefs adding a variety of fresh, colorful mixed vegetables to enhance both the flavor and nutritional value. The combination of Szechuan peppercorns, chili peppers, and a medley of vegetables creates a harmonious balance of heat and crunch. Today, this dish can be found in Szechuan restaurants worldwide, with some of the best versions originating from the bustling kitchens of Chengdu, the provincial capital. The key to a perfect Szechuan Stir-Fry with mixed vegetables lies in the precise balance of Szechuan spices and the freshness of the vegetables. It's important to get the heat level just right to allow the flavors to shine through. While the traditional method involves stir-frying the ingredients in a wok, some chefs also employ alternative techniques such as grilling or roasting to add a unique twist to this classic dish.
25 min
4
350 calories
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