x
Menu
MENU
MENU

Food | Recipes

15-Minute Sichuan Vegetable Stir Fry

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.

15-Minute Sichuan Vegetable Stir Fry


YIELDS3 servings
PREP TIME
COOK TIME
TOTAL TIME
herb graphic for recipe card
  • 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
tomato graphic for recipe card

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!)
Get more like thisSign up for our daily inspirational newsletter for exclusive content!

__
Photo: Debbie Tan

Join the Conversation

Join Peaceful Dumpling...

to win inspired prizes, beautiful surprises, plus exclusivecontent & invites to our events

Join Peaceful Dumpling...

to win inspired prizes, beautiful surprises, plus exclusivecontent & invites to our events