---
title: "Vegan Szechuan Broccoli-Carrot Stir-Fry"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-szechuan-broccoli-carrot-stir-fry-6655f66d8a4eed4f27b52fc7
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Sesame
  - Soy
  - Wheat
  - Peanuts
tags:
  - Vegan
  - Calorie Smart
  - Quick
  - Easy Prep & Clean
  - New
rating: 0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the tasty sauce and veggie combo, though some found it too sweet or bland; adjusting spice with chili flakes pleased most."
  - theme: Ease of prep
    text: "Quick and easy to make, with microwaveable rice saving time for some; others preferred cooking rice from scratch for better texture."
nutrition:
  calories: 520
  protein: 12
  fat: 11
  saturated fat: 2
  carbohydrates: 93
  sugar: 28
  fiber: 6
  sodium: 1390
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Veggie/vegan-szechuan-broccoli-carrot-stir-fry.avif"
---

Wash and dry all produce. Trim, peel, and cut @carrots{12%oz} on a diagonal into 1/4-inch-thick pieces (halve lengthwise first if carots are on the larger side). Halve, peel, and thinly slice @onion{2%unit}. Cut @broccoli{16%oz} into bite-size pieces if necessary.

Heat a large drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add carots; cook, stirring occasionally, until slightly sofened, ~{3%minutes}. Add onion and broccoli; season with @salt{} and @pepper{}. Cook, stirring ofen, until onion is translucnt and broccoli is tender, ~{5%minutes}.

Meanwhile, in a #small bowl{}, whisk together @sweet soy glaze{8%tbsp}, half the @szechuan paste{2%tbsp}, half the @rice wine vinegar{5%tsp}, @water{3/4%cup}, and @sugar{2%tsp} (use 1 tsp sugar). (For 4 servings, use all the Szechuan paste, all the vinegar, 1 1/2 cups water, and 2 tsp sugar.)

Add Szechuan sauce (reserve bowl; no need to wipe out!) and @garlic powder{2%tsp} to pan with stir-fry. Cook, stirring, until everything is thoroughly coated in sauce, ~{2%minutes}. In bowl used for sauce, mix @cornstarch{2%tbsp} with 1 tbsp water (2 tbsp for 4 servings) until dissolved. Stir cornstarch mixture into stir-fry until fully incorporated; simmer until sauce thickens, ~{60%seconds}. Remove pan from heat. Stir in @chili flakes{2%tsp} to taste (we used 1/8 tsp; 1/4 tsp for 4). Taste and season with salt and pepper if desired. TIP: If sauce is too thick, stir in a splash of water.

Massage @microwaveable jasmine rice{2%unit} in package to break up grains. Partially open package; microwave until warmed through, ~{2%minutes}. (Careful when handling and opening the pouch!) Transfer rice to a #medium bowl{} and fluff with a fork.

Divide rice and stir-fry between plates in separate sections. Sprinkle with @peanuts{1%oz} and serve.