Sweet & Spicy Szechuan Veggie Stir-Fry
with Ginger Bulgur & a Fried Egg
- Eggs
- Sesame
- Soy
- Wheat
- Peanuts
Forget takeout: the path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, mushroom, bell pepper, and onion are coated in tantalizing szechuan sauce and peanuts are transformed into the perfect crunchy topping thanks to a sugary coating. Everything comes together over a bed of bulgar wheat mixed with warm, sizzly ginger—in 30 minutes, no less! Top that with a fried egg and you’ve got a symphony of flavors and textures that are so delicious, you might just lick the plate.
Ingredients
2 unit
Eggs
(Contains: Eggs)
1 unit
Onion
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
2 unit
Mushroom Stock Concentrate
2 unit
Scallions
1 unit
Bell Pepper
½ cup
Bulgur Wheat
(Contains: Wheat)
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
4 ounce
Button Mushrooms
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms. Halve, core, and dice bell pepper into 1-inch pieces. Halve, peel, and thinly slice onion.
• Heat a drizzle of oil in a small pot. Add ginger and scallion whites; cook, stirring occasionally, until fragrant, 1-2 minutes. • Stir in bulgur, 1 cup water (2 cups for 4 servings), stock concentrates, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.
• While bulgur cooks, add peanuts to a large, dry pan over medium heat. Cook, shaking pan frequently, until toasted and fragrant, 2-3 minutes. • Transfer peanuts to a cutting board. Once cooled, roughly chop.
• Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add mushrooms, bell pepper, and onion. Cook, stirring, until slightly tender, 5-7 minutes. • Stir in sweet soy glaze, half the Szechuan paste, ¼ cup water, and 1 tsp sugar. (For 4 servings, use all the Szechuan paste, 1⁄3 cup water, and 2 tsp sugar.) Cook, stirring, until sauce has thickened and veggies are coated, 1-2 minutes.
• While veggies cook, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.
• Fluff bulgur with a fork. • Divide bulgur between bowls; top each with veggie stir-fry and a fried egg. Garnish with scallion greens and peanuts. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, sweet-spicy taste; some found it too salty or overpowering.
- Ease of prep: Quick and simple to make, though chopping veggies took longer than expected for some.
- Suggestions: Consider using less sauce, adding more veggies, or swapping bulgur for rice 🍚.
- Portions: Several found it filling; others wanted more veggies or protein to make it more substantial.
- Spice level: Most enjoyed the heat, but a few found it too spicy; adjust Szechuan paste to taste.
Reviews from our home cooks
Absolutely DELICIOUS! This was my first time trying bulgur, and it was really good. I do think the prep time is a little unrealistic though. It takes far more than 5 minutes to chop up so many veggies.
Good. Great flavors with the fresh veggies, and the Szechuan paste gave it a nice kick. Thought the egg would add to the dish but it got kind of lost.
Yum! I'm a total meat-o-saurus so I was a little worried about a veggie meal. But it was soooo good and filing! Wow- so tasty.
Awesome mixture of flavors and textures. Easy prep and the egg really topped it off perfect. I had to add a little extra sriracha. Definitely a do-over!
Delicious! Didn't need very much of the Szechuan paste but the taste and seasoning was great.
I love ginger, and spices and I loved a change of pace w/an fried egg on my grains...Love the ease of preparing too!
I really enjoyed this. My husband said the bulgur had the consistency of steel cut oats... I don't know if that was a bad thing, but I got the impression he found it strange. It was a win for me though!
I would never have cooked this until Hello Fresh made it an option. Wasn't sure if I'd like bulgur wheat but this dish was delicious!
Added snap peas to the veggies and used 3/4 of the base instead of 1/2. DELICIOUS.
Good but I had to halve the soy sauce glaze and do less szechuan sauce so it wasn't too salty
