Szechwan Stir-Fry
This spicy veggie stir-fry features water chestnuts, snap peas, tomatoes, and an array of herbs and spices. Get the vegan stir-fry recipe!
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Cooking tools:
- Wok
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Can opener
- Colander
- Spatula
- Wooden spoon
- Saucepan
- Serving bowl
- Serving platter
- Rubber gloves
Ingredients
- ½ cup low-sodium vegetable broth
- 1 tablespoon hoisin sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons arrowroot powder
- 1 teaspoon pure cane sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon. reduced-sodium soy sauce
- 2 cups ¾-inch cubed eggplant
- 1 cup sliced leeks
- 1 fresh jalapeño chile, sliced (see tip in recipe intro)
- 2 cloves garlic, minced
- 2 cups broccoli rabe, cut into 2-inch pieces
- 1 cup cherry or grape tomatoes
- 1 8-oz. can sliced water chestnuts, rinsed and drained
- 2 cups hot cooked wheat berries
- Crushed red pepper
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