Sichuan Vegetable Stir Fry

  • prep time15 min
  • total time 20 min
  • serves 2 - 4
Anna Olson
Anna Olson

This combination of vegetables offers wonderful texture, held together by a spicy, garlic-y sauce.

You might also like these Quick and Easy Stir-Fry Recipes.

940 Ratings
Directions for: Sichuan Vegetable Stir Fry



¼ cup soy sauce

¼ cup water

1 Tbsp sugar

2 tsp sesame oil

2 tsp cornstarch

2 clove garlic, minced

2 tsp ginger, finely minced

1 tsp Dijon or Chinese mustard

chili flakes or chili sauce (such as Sambal Oelek or Sriracha), to taste


2 Tbsp vegetable oil

1 carrot, peeled and thinly sliced

½ sweet onion, diced

1 stalks celery, thinly sliced

¼ lb(s) cremini mushrooms, sliced

2 cup coarsely shredded kale or Napa cabbage

2 cup broccoli or broccoflower

2 cup baby bok choy

1 cup eggplant, diced

cooked rice, for serving



1. For the sauce, whisk all of the ingredients together and set aside.


1. Before cooking, have all of the vegetables chopped and on-hand. Heat a large sauté pan on high heat and add the oil. Add the carrot, onion, celery, mushrooms and kale (or cabbage) at once and constantly toss for 2 minutes. Add the broccoli (or broccoflower), bok choy and eggplant, toss for a minute, then add the sauce and stir quickly until the sauce turns shiny and the vegetables just soften, 1-2 minutes. Serve immediately over rice.

Source and Credits

Courtesy of Anna Olson.

See more: Vegetables, Vegan, Asian, Stir-Fry, Main, Dinner, Side

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