Skip to main content
Sweet & Spicy Szechuan Veggie Stir-Fry
Sweet & Spicy Szechuan Veggie Stir-Fry

Sweet & Spicy Szechuan Veggie Stir-Fry

with Ginger Bulgur & a Fried Egg

Recipe Development Team
Recipe Development TeamPublished on March 31, 2021
3.8
(1.1K)

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.

Tags:
Lightning Prep
Veggie
Spicy
Allergens:
Peanuts
Wheat
Soy
Sesame
Eggs

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

2 unit

Scallions

4 ounce

Button Mushrooms

1 unit

Bell Pepper

1 unit

Yellow Onion

½ ounce

Peanuts

(Contains: Peanuts)

½ cup

Bulgur Wheat

(Contains: Wheat)

2 unit

Mushroom Stock Concentrate

2 tablespoon

Szechuan Paste

(Contains: Wheat, Soy, Sesame)

4 tablespoon

Sweet Soy Glaze

(Contains: Wheat, Soy)

2 unit

Eggs

(Contains: Eggs)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Sugar

Salt

Pepper

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.

Utensils

Small pot
Large Pan
Medium Pan

Instructions

Prep
1

• 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
2

• 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
3

• 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
4

• 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
5

• 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.

Serve
6

• 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.

This week's must-try HelloFresh recipes

Cranberry Dijon Pork Filet

Cranberry Dijon Pork Filet

with Mashed Potatoes & Roasted Brussels Sprouts
Firecracker Meatballs

Firecracker Meatballs

with Roasted Carrots & Jasmine Rice
Fuego Chicken Fajita Tacos

Fuego Chicken Fajita Tacos

with Dark Meat Chicken, Spicy Guac & Smoky Red Pepper Crema
Sweet & Spicy Cashew Pork Tacos

Sweet & Spicy Cashew Pork Tacos

with Gochujang Sauce & Tangy Slaw
Creamy Zucchini & Tomato Orzotto

Creamy Zucchini & Tomato Orzotto

with Toasted Panko & Lemony Arugula Salad
Zaʼatar-Roasted Zucchini & Pepper Sandos

Zaʼatar-Roasted Zucchini & Pepper Sandos

with Griddled Onion, Purple Sweet Potato Wedges & Harissa Mayo
Spicy Salmon Hand Rolls

Spicy Salmon Hand Rolls

with Sesame Mushrooms, Carrots, Cucumber & Crispy Fried Onions
Warm Buttered Shrimp Rolls

Warm Buttered Shrimp Rolls

with Creamy Lemon Slaw & Seasoned Potato Wedges
Kickin’ Cajun Ranch Steak Salad

Kickin’ Cajun Ranch Steak Salad

with Kale, Grape Tomatoes & Pickled Shallot
Parmesan-Crusted Trout

Parmesan-Crusted Trout

with Scallion Mashed Sweet Potatoes & Green Beans Amandine
Creamy Mushroom Chowder with Couscous

Creamy Mushroom Chowder with Couscous

plus Spinach, Croutons & Lemon
Mushroom & Caramelized Onion Pasta Bake

Mushroom & Caramelized Onion Pasta Bake

with White Cheddar & Crispy Parmesan Panko
Apricot Balsamic Glazed Pork Filet

Apricot Balsamic Glazed Pork Filet

with Ginger Garlic Rice & Sesame Green Beans
Vegan Curried Roasted Chickpea Bowls

Vegan Curried Roasted Chickpea Bowls

with Carrots, Spiced Basmati & Red Pepper Chutney
Harvest Chicken, Spinach & Feta Salad

Harvest Chicken, Spinach & Feta Salad

with Pear, Pecans & Creamy Balsamic Dressing
Firecracker Turkey Meatloaves

Firecracker Turkey Meatloaves

with Soy-Ginger Glaze, Zucchini & Broccoli
Spanakopita Spinach Salad with Couscous

Spanakopita Spinach Salad with Couscous

plus Marinated Tomatoes, Roasted Carrots & Pistachios
Creamy Chicken Sausage & Kale Cavatappi

Creamy Chicken Sausage & Kale Cavatappi

with Garlic, Lemon & Parmesan
Chipotle Cranberry Pork Meatloaves

Chipotle Cranberry Pork Meatloaves

with Roasted Brussels Sprouts, Sweet Potato Mash & Gravy
Sweet Thai Chili Salmon

Sweet Thai Chili Salmon

with Carrots, Zucchini & Scallions