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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Szechuan-Style Stir Fry

Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)

  • 1 lb. tofu, cubed
  • 1/2 lb. snow peas
  • 1/3 c. teriyaki sauce
  • 3 T. Szechuan spicy stir-fry sauce
  • 2 tsp. cornstarch
  • 1 onion, chopped
  • 3 c. chopped bok choy
  • 2-3 T. cooking oil
  • 1 c. broccoli florets
  • 1 red bell pepper
  • 1 7-oz. can straw mushrooms
  • 1 14-oz. can baby corn
Combine teriyaki, stir-fry sauce and cornstarch; set aside.
Cut bell pepper in strips.
Cut snow peas and baby corn in half.
In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes.
Add broccoli & bell pepper; stir-fry 2 minutes.
Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary.
Stir sauce mixture and add to tofu; cook until bubbly.
Add all vegetables; heat through.
Serve over hot rice.