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Sweet & Spicy Szechuan Veggie Stir-Fry
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Sweet & Spicy Szechuan Veggie Stir-Fry

Sweet & Spicy Szechuan Veggie Stir-Fry

with Ginger Bulgur & a Fried Egg

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.

Lightning Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 thumb


2 unit


4 ounce

Button Mushrooms

1 unit

Bell Pepper

1 unit

Yellow Onion

½ ounce


(Contains Peanuts)

½ cup

Bulgur Wheat

(Contains Wheat)

2 unit

Mushroom Stock Concentrate

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat)

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

2 unit


(Contains Eggs)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon





Nutrition Values

/ per serving
Calories570 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate82 g
Sugar27 g
Dietary Fiber9 g
Protein19 g
Cholesterol185 mg
Sodium2370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Medium Pan



• 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.

Cook Bulgur

• 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.

Toast Peanuts

• 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.

Make Stir-Fry

• 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.

Cook Eggs

• 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.