15-Minute Sichuan Vegetable Stir Fry

November 12, 2019
This delicious and hearty 15-minute stir fry is packed with spice and nutrients! This is one of my go-to meal prep recipes since it's so quick to make. Sichuan peppercorns add a spicy kick and a wonderful fragrance.
Sichuan Veggie Stir Fry

15-Minute Sichuan Vegetable Stir Fry

utensils YIELDS 3 servings
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  • 2 spoonfuls Sichuan Peppercorns
  • 1 tsp Oil
  • 1 cup Green beans
  • 2 stalks Celery
  • 1 Carrot
  • 1/2 head Broccoli
  • 1 Sweet Potato or Potato
  • 1/2 tsp Salt
  • 1 tsp Soy Sauce
  • 2 spoonfuls Sichuan Peppercorns
  • 1 tsp Oil
  • 1 cup Green beans
  • 2 stalks Celery
  • 1 Carrot
  • 1/2 head Broccoli
  • 1 Sweet Potato or Potato
  • 1/2 tsp Salt
  • 1 tsp Soy Sauce
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Directions

1. First, heat up some oil in a wok or pan over medium heat. Crush the peppercorns. Once it’s hot but not bubbling (2 minutes or so), add the peppercorns and soy sauce.
2. Wash, peel, and cut the vegetables.
3. Turn the heat up and fry the potato and carrot for 3-4 minutes. Add celery and broccoli, and finally green beans. Fry for 3-5 more minutes, or until the vegetables are cooked but still crisp. Add salt to taste – you may find that you won’t need any because of the soy sauce.
4. Serve with rice. You can refrigerate this for up to 3 days. Enjoy!

Also by Debbie: Vegan Malaysian Tofu With Mushroom Sauce
Your Guide To Meal Prep (2 Hours For A Week’s Worth Of Meals!)
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Photo: Debbie Tan


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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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