Vegan Szechuan Broccoli-Carrot Stir-Fry

🥘 Ingredients

• broccoli
  1 lb
• carrots
  12 oz
• chili flakes
  2 tsp
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• garlic powder
  2 tsp
• microwaveable jasmine rice
  2 unit
• onion
  2 unit
• peanuts
  1 oz
• pepper
• rice wine vinegar
  5 tsp
• salt
• sugar
  2 tsp
• sweet soy glaze
  1/2 c
• szechuan paste
  2 tbsp
• water
  3/4 c

🍳 Cookware

• large pan
• small bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Trim, peel, and cut carrots 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 . Cut broccoli into bite-size pieces if necessary.

   carrots: 12 oz, onion: 2 unit, broccoli: 1 lb
2. 

   2

   Heat a large drizzle of cooking oil 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 .

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, in a small bowl , whisk together sweet soy glaze , half the szechuan paste , half the rice wine vinegar , water , and sugar (use 1 tsp sugar). (For 4 servings, use all the Szechuan paste, all the vinegar, 1 1/2 cups water, and 2 tsp sugar.)

   sweet soy glaze: 1/2 c, szechuan paste: 2 tbsp, rice wine vinegar: 5 tsp, water: 3/4 c, sugar: 2 tsp
4. 

   4

   Add Szechuan sauce (reserve bowl; no need to wipe out!) and garlic powder to pan with stir-fry. Cook, stirring, until everything is thoroughly coated in sauce, ⏱️ 2 minutes . In bowl used for sauce, mix cornstarch 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 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.

   garlic powder: 2 tsp, cornstarch: 2 tbsp, chili flakes: 2 tsp
5. 

   5

   Massage microwaveable jasmine rice 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.

   microwaveable jasmine rice: 2 unit
6. 

   6

   Divide rice and stir-fry between plates in separate sections. Sprinkle with peanuts and serve.

   peanuts: 1 oz