I love meat, chicken and seafood, but since our family is vegetarian for the 40 days of lent, I have been pushing the veggie envelope to try and make sure we’re getting great tasting meals. Since we all LOVE Schezwan anything, this stir fry was a no brainer. The key of course is my delicious Schezwan paste which you can find the recipe for here. You can switch up the veggies, add meat, chicken or seafood and totally make it your own.
Remember whenever you prep your meals always have everything ready ahead of time, but more so with Chinese cuisine that is cooked quickly on a high heat. Slice and dice all your veggies and get all your marinades and sauces ready before you hit the wok!
- 8 oz Chowmein noodles cooked, cooled and mixed with a little oil
- Peppers - 1 each green, red and orange sliced
- 4- 5 mushrooms
- 1 Chinese celery stick cut
- 4-5 broccoli crowns, precooked
- 1/2 cup bean sprouts
- Julienne of carrots
- 1 tsp each ginger and garlic paste
- 2 shallots sliced
- 4 tsps Schezwan paste
- 2 tsps light soya sauce
- In a hot wok, heat some oil and add the shallots
- Add 1 tsps each of ginger and garlic paste and cook till the raw taste is gone
- Add all the veggies starting with the ones that need a longer cooking time - peppers, mushrooms, celery, bean sprouts, carrots and broccoli and saute till cooked.
- Make a well in the middle and add 4 tsps of Schezwan paste
- Mix well with the veggies
- Add the precooked noodles and mix
- Season with 2 tsps of light soya sauce