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Smokey Wok Szechuan Vegetable Stir Fry
Crisp vibrant vegetables wok-tossed on high flame with fiery Szechuan pepper sauce and toasted sesame.
Prep Time15 mins
Cook Time8 mins
Servings3 servings
💡SAP CHEF SECRET TIP
"Preheat carbon steel wok until smoking hot before adding oil! High heat creates "Wok Hei" (breath of the wok) that keeps veggies crisp instead of soggy."
🛒Ingredients
- ▪2 cups Mixed Veggies (Broccoli florets, Red/Yellow Peppers, Baby Corn, Snap Peas)
- ▪1 cup Firm Tofu or Paneer cubes
- ▪2 tbsp Neutral High-Smoke Point Oil (Peanut or Canola)
- ▪1.5 tbsp Finely Minced Garlic & 1 tbsp Ginger
- ▪2 tbsp Homemade Szechuan Chilli Sauce
- ▪1 tbsp Dark Soy Sauce & 1 tsp Rice Vinegar
- ▪1 tsp Toasted Sesame Oil & Spring Onion Greens
👨🍳Step-by-Step Instructions
1Blanch Veggies Briefly
Blanch broccoli and baby corn in boiling salted water for 60 seconds, then shock in ice water to lock bright green color.
2Superheat Wok
Heat wok on maximum burner flame until light smoke rises. Swirl oil along wok sides.
3Flash Fry Aromatics & Veggies
Toss garlic, ginger, and spring onions for 10 seconds. Drop in veggies and tofu, stir-frying constantly for 2 minutes.
4Sauce Glaze
Swirl Szechuan sauce, soy sauce, and vinegar down the hot wok edge. Toss rapidly so sauce glazes veggies. Finish with toasted sesame oil.
🔥Pro Execution Notes
- Pour sauces down the outer hot metal rim of the wok rather than directly onto veggies — this caramelizes the soy sauce instantly!
- Dry all blanched vegetables completely before wok frying to preserve high temperature.