Sichuan Spicy Vegetable Stir-Fry

Sichuan Spicy Vegetable Stir-Fry is a vibrant and flavorful dish that combines a variety of fresh vegetables with the bold heat of Sichuan peppercorns and chili oil. Perfect for a late-night meal, this gluten-free stir-fry is satisfying and packed with nutrients.

Ingredients

• Bell pepper (red) - 1 medium, sliced
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Snap peas - 100 grams
• Zucchini - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Sichuan peppercorns - 1 teaspoon
• Red chili flakes - 1 teaspoon (adjust to taste)
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste

Steps

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the minced garlic, ginger, and Sichuan peppercorns, stirring for about 30 seconds until fragrant.
3. Add the sliced bell pepper, julienned carrot, and broccoli florets to the pan. Stir-fry for 3-4 minutes until they begin to soften.
4. Add the snap peas and zucchini to the pan, continuing to stir-fry for another 3-4 minutes until all vegetables are tender yet crisp.
5. Sprinkle in the red chili flakes and pour the gluten-free soy sauce and sesame oil over the vegetables. Toss well to combine and cook for an additional minute.
6. Season with salt to taste and remove from heat.
7. Garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and high in fiber, promoting digestive health.

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