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vegetarian stir fry

lkostura avatar
Recipe by
Lou Kostura
@lkostura
Belmont, CA

There are a lot of ingredients, and this one got away from me so fast I ended up with enough to feed an army, not just the wife and myself. One of these and one of those adds up to a big pile of food in a hurry. So much so I actually had to cook this in 2 part and combine at the end as everything would not fit in my wok at once, and a overloaded wok is not very efficient. Boy was I not efficient.

yield 8 serving(s)
prep time 45 Min
cook time 15 Min
method Stir-Fry

Ingredients For vegetarian stir fry

  • 1 lb
    extra firm tofu
  • 1
    japanese eggplant (roll cut)
  • 1
    zucchini (roll cut)
  • 1
    red bell pepper (coarse chopped)
  • 2
    leeks ( julianned )
  • 8
    king trumpet mushrooms ( sliced )
  • 1 lb
    rainbow baby carrots
  • 1 can
    bamboo shoots
  • 1 can
    water chestnuts
  • 1 can
    baby corn spears
  • 4 Tbsp
    peanut oil
  • 8 clove
    garlic (minced )
  • 2 Tbsp
    ginger, fresh minced
  • 15
    szechuan peppercorns
  • 1/2 lb
    snow peas
  • 1/2 lb
    bean sprouts, fresh
  • 1 bunch
    cilantro, fresh chopped
  • SAUCE
  • 4 Tbsp
    chinese black vinegar
  • 2 Tbsp
    oyster sauce
  • 2 Tbsp
    kung pao sauce
  • 2 Tbsp
    hoisin sauce
  • 2 Tbsp
    shaoxing wine
  • 2 Tbsp
    corn starch water mixture

How To Make vegetarian stir fry

  • 1
    prep all your veggies before you start cooking and have all your ingredients ready when you do. It cooks rather quickly.
  • 2
    heat wok to medium high temp, add peanut oil, half of the szechuan peppercorns, garlic and ginger. Stir til fragrant and not burned about 30 seconds will do.
  • 3
    add carrots, these will take the longest about 5 minutes then add leeks, bell pepper, mushrooms. stir fry another 5 minutes
  • 4
    add 1/2 of the sauce ingredients except the corn starch slurry, heat and mix thru then thicken with a little of the corn starch slurry. when thickened remove from wok
  • 5
    add rest of peanut oil to heated wok, add rest of szechuan peppercorns, garlic and ginger the same as in step 2
  • 6
    add zucchini and eggplant, cook 3-5 minutes, add snow peas, corn, bamboo shoots, chestnuts, tofu and stir til heated thru
  • 7
    add remaining sauce ingredients, heat thru, thicken with remaining corn starch slurry,
  • 8
    add chopped cilantro and bean sprouts, add first batch cooked, stir together
  • 9
    serve over rice, rice noodle, or as it is Enjoy
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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