Szechuan Mushroom And Soy Chunk Stir Fry Recipe

About this recipe

Szechuan Mushroom and Soy Chunk Stir-Fry is a bold and flavorful dinner that’s perfect for vegetarians seeking a protein-packed meal. This Chinese-inspired dish combines the umami richness of mushrooms, the wholesome protein of soy chunks, and a medley of fresh vegetables like bell peppers, carrots, and spring onions. Tossed in a spicy Szechuan sauce and served over fragrant jasmine rice, it’s a meal that hits all the right notes. The stir-fry is quick to prepare, making it ideal for busy evenings while still delivering on taste and nutrition. With 96g of protein per serving, this dish is perfect for those looking to maintain their fitness goals without compromising on flavor. The thickened sauce clings to every bite, while the vegetables add crunch and texture. Perfect for two, it’s a comforting yet energizing meal to enjoy after a long day or post-workout.

Ingredients

• 80 g Soya Chunks
• 180 g Button Mushroom
• 1 piece Yellow Bell Pepper
• 200 g Orange Carrot (Gajar)
• 200 G Spring Onion(200Gm)
• 100 g Garlic - Single Clove
• loose Ginger
• - Worcestershire Sauce
• - Dark Soy Sauce-90 GM
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 500 ml Oil (For Frying)
• - Rock Salt
• 50 g White Pepper Powder
• 250 g Jasmine Rice

Instructions

1. 1. Soak the soy chunks in warm water for 10 minutes, then squeeze out excess water and set aside.
2. 2. Clean and slice the mushrooms, bell peppers, carrots, and spring onions into thin strips.
3. 3. Mince the garlic and ginger finely to prepare for the stir-fry base.
4. 4. Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
5. 5. Add garlic and ginger to the hot oil, stirring frequently until fragrant, about 30 seconds.
6. 6. Toss in the mushrooms and soy chunks, stir-frying for 3-4 minutes until lightly browned.
7. 7. Add the carrots and bell peppers, cooking for another 2-3 minutes until they are just tender yet crisp.
8. 8. Pour in the Szechuan sauce and soy sauce, stirring to coat the ingredients evenly.
9. 9. Dissolve cornstarch in water to make a slurry, then pour it into the wok, stirring until the sauce thickens slightly.
10. 10. Season the stir-fry with rock salt and white pepper powder to taste, mixing well.
11. 11. Add the spring onions and toss gently for 1 minute, ensuring everything is coated with the sauce.
12. 12. Serve the stir-fry hot over a bed of cooked jasmine rice, garnished with extra spring onions if desired.