Vegan Szechuan Broccoli-Carrot Stir-Fry
with Jasmine Rice & Peanuts
Vegan Szechuan Broccoli-Carrot Stir-Fry
Tender broccoli and carrots get a bold Szechuan-style kick in this vibrant vegan stir-fry, served over fragrant jasmine rice and finished with crunchy peanuts.
Ingredients
For 2 servings
- 8 ounce Broccoli
- 6 ounce Carrots
- 1 teaspoon Chili Flakes
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic Powder
- 1 unit Microwaveable Jasmine Rice
- 1 unit Onion
- ½ ounce Peanuts
- 5 teaspoon Rice Wine Vinegar
- 4 tablespoon Sweet Soy Glaze
- 2 tablespoon Szechuan Paste
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories520
Protein12g
Carbs93g
Fat11g
Tags:
VeganCalorie SmartFiber SmartQuickEasy Prep & CleanNew
⚠️Allergens:
🥜Peanuts🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For a peanut-free version, skip the peanuts and finish with toasted sunflower or pumpkin seeds for crunch. For soy-free or gluten-free needs, use a soy-free sweet glaze and make sure the Szechuan paste and vinegar are certified gluten-free.
What to serve with it
Serve with extra steamed greens or a crisp cucumber salad to balance the sweet, spicy glaze, plus lime wedges if you like a brighter finish. A light miso or sesame-style soup also works well as a simple starter.
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