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Szechuan Style Stir Fry

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Slow cooker Vegetarian


  • 1 lb Tofu, cubed
  • 1/2 lb Snow peas
  • 1/3 c Teriyaki sauce
  • 3 tb Szechuan spicy stirfry sauce
  • 2 ts Cornstarch
  • 1 Onion, chopped
  • 3 c Chopped bok choy
  • 23 tb Cooking oil
  • 1 c Broccoli florets
  • 1 Red bell pepper
  • 1 7oz can straw mushrooms
  • 1 14oz can baby corn


Combine teriyaki, stirfry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stirfry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stirfry 2 minutes. Remove from w Stirfry 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. Shared by Richard Darsie (made meatless) Source: Better Homes and Gardens (May 1991)
From Gemini's MASSIVE MealMaster collection at