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.
YIELDS
3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 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
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!
Your Guide To Meal Prep (2 Hours For A Week’s Worth Of Meals!)
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Photo: Debbie Tan
