Sichuan-Style Vegetable Stir-Fry with Chili and Peppercorns
A vibrant medley of broccoli, carrots, and mushrooms stir-fried with Sichuan peppercorns and chili for a numbing-spicy vegetable dish. This asian-inspired vegetarian ready in about 25 minutes pairs broccoli, carrots, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups broccoli
- 1 cup carrots
- 4 oz mushrooms
- 1 tsp Sichuan peppercorns
- 2 fresh red chili
- 3 cloves garlic
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 tsp salt
Instructions
- Step 1: Cut 2 cups broccoli florets and 1 cup sliced carrots into uniform 1-inch pieces; trim 4 oz mushrooms.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat; add 3 minced garlic cloves and 2 finely chopped fresh red chilies, stir-frying for 1 minute until fragrant.
- Step 3: Add broccoli, carrots, and mushrooms; stir-fry for 6 minutes until crisp-tender.
- Step 4: Stir in 2 tbsp soy sauce, 1 tsp toasted Sichuan peppercorns, and 1/4 tsp salt; cook for 2 more minutes.
- Step 5: Finish with 1 tsp sesame oil and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Vegetable Stir-Fry with Chili and Peppercorns take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sichuan-Style Vegetable Stir-Fry with Chili and Peppercorns?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli from drying out.
Can I substitute ingredients in Sichuan-Style Vegetable Stir-Fry with Chili and Peppercorns?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sichuan-Style Vegetable Stir-Fry with Chili and Peppercorns for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sichuan-Style Vegetable Stir-Fry with Chili and Peppercorns?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
