Szechuan Vegetable Stir-Fry

At the forefront of many of my culinary adventures recently, I've been trying to take an interest in recreating cultural food staples.  From Greek to Irish to Chinese, I'm becoming more and more fascinated with different styles of cooking as well as different flavors.  Some things I never thought I would try have now become some of my favorite snacks and meals.

Whenever I cook Chinese food, the first thing I think of is meat.  I'm always trying to recreate some of the typical chicken and beef dishes from the takeout menu,  I've never concerned myself with trying to figure out veggies and side dishes. 
 

So, last night, I did just that.

 

 

I took some vegetables from the fridge and attempted to do my very first stir fry using traditional Szechuan flavors.  These vegetable are a healthy and delicious way to complement any of your favorite Chinese meat dishes.  I served this with some delicious chicken and felt like I had saved $10 and tons of abbreviated chemicals from staying away from a take-out place. 
 

And, it finally gave me an opportunity to eat up some green vegetables since I've been severely overlooking these little gems in my diet. 
 

Deliciously sweet and tangy, with a hint of heat, these vegetable will make even the pickiest eaters chomp down their greens in a heartbeat!

 

 

Szechuan Vegetable Stir-Fry

2 tbsp. olive oil

1/2 white onion, sliced

1/2 lb.  green beans

1/2 lb. broccoli florets

1/2 lb. whole peas

1 cup Szechuan Sauce

 

 

In a wok or large skillet, saute onions in olive oil until fragrant and translucent over medium heat.  Add broccoli, peas and beans and turn heat down to low.  Continuously stir the vegetable to cook them for 3-5 minutes.
 

Add Szechuan sauce and heat bring to a low simmer, stirring occasionally for an additional 2-3 minutes.