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Sichuan Stir-Fried Vegetables

Winter 2014
201401014.jpg
food and drink

BY: Janice Poon

This stir-fry is spicy-sweet but can be varied simply by changing the flavouring sauce, to emulate other Asian dishes such as Thai style Green Curry or Indonesian-style Warm Gado Gado Salad (variations below). Any vegetables can be substituted as long as they are cut into bite-size pieces. Those that cook more slowly (such as carrots) should be cut in thinner pieces and added to the wok first. Vegetables that cook quickly (such as napa cabbage or snow peas) should be cut in larger pieces and added to the wok last.

SEASONING SAUCE

¼ tsp (1 mL) cornstarch
4 tsp (20 mL) red chili bean paste
2 tsp (10 mL) hoisin sauce
2 tsp (10 mL) chopped sweet pickles
½ cup (125 mL) strong chicken stock

VEGETABLES

2 tbsp (30 mL) vegetable oil
1 small onion, cut in eight wedges
½ summer squash, sliced into half-rounds,
½ inch (1 cm) thick
8 to 10 small mushrooms, cut in half
2 cups (500 mL) sugar peas
1 red bell pepper, cut into strips,
½ inch x 3 inches (1 cm x 8 cm)
Salt to taste

GARNISH
1 whole green onion, chopped

1 In a small bowl, prepare seasoning sauce by combining cornstarch and chili bean paste and stir to fully blend. Add hoisin, pickles and stock. Mix thoroughly and set aside.

2 Heat oil in a large wok or large skillet over high heat until very hot. Add onions and stir constantly with cooking spatula for 30 seconds. Add squash and continue, stirring, for another minute. Add mushrooms and sugar peas and continue stirring for another minute. Add bell peppers and continue stirring for another 2 minutes or until the mushrooms soften and start to release their juices.

3 Push vegetables up the sides of the wok, away from the bottom. Pour the seasoning sauce mixture into the cleared area at the bottom of the wok and bring to a boil, stirring constantly. Cook until sauce thickens, about 30 seconds. Push vegetables back to the centre of the wok and stir to coat thoroughly with sauce. Salt to taste. Remove from heat.

4 Transfer to serving dish, sprinkle green onions over top and serve.

Serves 4 as a side dish or 2 when served with steamed rice as a main dish

THAI GREEN CURRY VARIATION

SEASONING SAUCE
1 tbsp (15 mL) Thai green curry paste
2 tsp (10 mL) fish sauce
1 tbsp (15 mL) lime juice
1 tsp (5 mL) sugar
⅔ cup (150 mL) unsweetened coconut milk

GARNISH
½ cup (125 mL) bamboo shoots, julienned and blanched
4 to 8 coriander sprigs

1 Mix seasoning sauce in a bowl by combining Thai green curry paste, fish sauce, lime juice, sugar and coconut milk. Set aside.

2 Prepare and stir-fry vegetables as in Sichuan Stir-Fried Vegetables (recipe above). Pour Thai seasoning mixture into the wok and bring to a boil, stirring constantly. Lower heat, stir in vegetables and simmer until sauce reduces slightly (about 2 minutes). It will seem a bit thin but will thicken as it cools. Sprinkle garnish over top and serve.

Serves 4 as a side dish, or 2 when served over rice noodles as a main dish


WARM GADO GADO SALAD VARIATION

SEASONING SAUCE

¼ cup (60 mL) finely chopped peanuts
4 tsp (20 mL) peanut butter
1 clove garlic, crushed
⅛ tsp (0.5 mL) smoked hot paprika
1 tbsp (15 mL) coconut oil
2 tsp (10 mL) soy sauce
1 tbsp (15 mL) rice wine
¼ cup (60 mL) water

GARNISH

1 cup (250 mL) bean sprouts, blanched
1 hard-boiled egg, grated
¼ cup (60 mL) roasted cashew nuts

1 Mix seasoning sauce in a bowl by combining peanuts, peanut butter, garlic, hot paprika, coconut oil, soy sauce, rice wine and water. Set aside.

2 Prepare and stir-fry vegetables as in Sichuan Stir-Fried Vegetables (recipe above). Pour Indonesian seasoning mixture into the wok and bring to boil, stirring constantly until sauce reduces (about 1 minute). Lower heat, stir in vegetables to coat thoroughly. Place on platter, encircle with bean sprouts, and top with grated egg and cashews.

Serves 4 as a side dish or starter, or serves 2 as a main dish

What to Serve

LCBO#:921478
$10.50  
201401014.jpg
food and drink

Sichuan Stir-Fried Vegetables

Winter 2014

BY: Janice Poon

This stir-fry is spicy-sweet but can be varied simply by changing the flavouring sauce, to emulate other Asian dishes such as Thai style Green Curry or Indonesian-style Warm Gado Gado Salad (variations below). Any vegetables can be substituted as long as they are cut into bite-size pieces. Those that cook more slowly (such as carrots) should be cut in thinner pieces and added to the wok first. Vegetables that cook quickly (such as napa cabbage or snow peas) should be cut in larger pieces and added to the wok last.

SEASONING SAUCE

¼ tsp (1 mL) cornstarch
4 tsp (20 mL) red chili bean paste
2 tsp (10 mL) hoisin sauce
2 tsp (10 mL) chopped sweet pickles
½ cup (125 mL) strong chicken stock

VEGETABLES

2 tbsp (30 mL) vegetable oil
1 small onion, cut in eight wedges
½ summer squash, sliced into half-rounds,
½ inch (1 cm) thick
8 to 10 small mushrooms, cut in half
2 cups (500 mL) sugar peas
1 red bell pepper, cut into strips,
½ inch x 3 inches (1 cm x 8 cm)
Salt to taste

GARNISH
1 whole green onion, chopped

1 In a small bowl, prepare seasoning sauce by combining cornstarch and chili bean paste and stir to fully blend. Add hoisin, pickles and stock. Mix thoroughly and set aside.

2 Heat oil in a large wok or large skillet over high heat until very hot. Add onions and stir constantly with cooking spatula for 30 seconds. Add squash and continue, stirring, for another minute. Add mushrooms and sugar peas and continue stirring for another minute. Add bell peppers and continue stirring for another 2 minutes or until the mushrooms soften and start to release their juices.

3 Push vegetables up the sides of the wok, away from the bottom. Pour the seasoning sauce mixture into the cleared area at the bottom of the wok and bring to a boil, stirring constantly. Cook until sauce thickens, about 30 seconds. Push vegetables back to the centre of the wok and stir to coat thoroughly with sauce. Salt to taste. Remove from heat.

4 Transfer to serving dish, sprinkle green onions over top and serve.

Serves 4 as a side dish or 2 when served with steamed rice as a main dish

THAI GREEN CURRY VARIATION

SEASONING SAUCE
1 tbsp (15 mL) Thai green curry paste
2 tsp (10 mL) fish sauce
1 tbsp (15 mL) lime juice
1 tsp (5 mL) sugar
⅔ cup (150 mL) unsweetened coconut milk

GARNISH
½ cup (125 mL) bamboo shoots, julienned and blanched
4 to 8 coriander sprigs

1 Mix seasoning sauce in a bowl by combining Thai green curry paste, fish sauce, lime juice, sugar and coconut milk. Set aside.

2 Prepare and stir-fry vegetables as in Sichuan Stir-Fried Vegetables (recipe above). Pour Thai seasoning mixture into the wok and bring to a boil, stirring constantly. Lower heat, stir in vegetables and simmer until sauce reduces slightly (about 2 minutes). It will seem a bit thin but will thicken as it cools. Sprinkle garnish over top and serve.

Serves 4 as a side dish, or 2 when served over rice noodles as a main dish


WARM GADO GADO SALAD VARIATION

SEASONING SAUCE

¼ cup (60 mL) finely chopped peanuts
4 tsp (20 mL) peanut butter
1 clove garlic, crushed
⅛ tsp (0.5 mL) smoked hot paprika
1 tbsp (15 mL) coconut oil
2 tsp (10 mL) soy sauce
1 tbsp (15 mL) rice wine
¼ cup (60 mL) water

GARNISH

1 cup (250 mL) bean sprouts, blanched
1 hard-boiled egg, grated
¼ cup (60 mL) roasted cashew nuts

1 Mix seasoning sauce in a bowl by combining peanuts, peanut butter, garlic, hot paprika, coconut oil, soy sauce, rice wine and water. Set aside.

2 Prepare and stir-fry vegetables as in Sichuan Stir-Fried Vegetables (recipe above). Pour Indonesian seasoning mixture into the wok and bring to boil, stirring constantly until sauce reduces (about 1 minute). Lower heat, stir in vegetables to coat thoroughly. Place on platter, encircle with bean sprouts, and top with grated egg and cashews.

Serves 4 as a side dish or starter, or serves 2 as a main dish

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