Szechuan Stir-Fry

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  • 1 cup snow peas
  • 1 cup broccoli florets
  • 1 tablespoon peanut oil
  • 1 slice fresh ginger (1/3-inch thick)
  • 1 cup sliced fresh mushrooms
  • 1 carrot, peeled and shredded
  • 1 celery rib, cut into 1-inch shreds
  • 2 tablespoons TABASCO® brand Soy Sauce
  • 1/4 cup chicken or vegetable broth
  • 2 teaspoons cornstarch
  • 1/2 teaspoon pepper


Bring salted water to a boil in a large kettle. Add snow peas and cook 5 seconds; remove with a slotted spoon to a colander and rinse with cold water.

Add broccoli to boiling water and cook until florets turn bright green, about 2 to 3 minutes. Drain in colander and rinse with cold water. Dry snow peas and broccoli on paper towels.

Heat oil in a wok or large skillet over medium-high heat until hot but not smoking. Add ginger and cook until brown, 1 to 2 minutes; discard ginger. Add snow peas, broccoli, mushrooms, carrot, and celery. Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.

Whisk together TABASCO® Soy Sauce, chicken broth, cornstarch, and pepper in a small bowl. Add to wok and bring to a boil while stirring. Stir-fry until sauce thickens and coats vegetables, 1 to 2 minutes.

Makes 4 to 6 servings.

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