got this from a blogger, but my bad, i forgot where!
anyway...Sichuan-Style Sauce (from EatingWell magazine)
3 tbsp vegetable broth
1 tbsp tomato paste
2 tsp rice vinegar
1 tsp sugar
1 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp cornstarch
1/4 tsp crushed red pepper flakes
Whisk all ingredients together in a small bowl. Sauce can be stored in the fridge for one week. Makes 1/3 cup.Sichuan-Style Veggies
To add tofu to this, simply add cubed tofu and a bit more oil to your skillet and brown before adding the veggies
1 tbsp oil
2 cups broccoli florets
2 cups sugar snap peas
1 cup mushrooms, chopped
1 cup baby tomatoes, sliced in half
1 recipe Sichuan-Style Sauce (above)
Heat oil in a large skillet or wok. Add broccoli, peas and mushrooms and stir fry until broccoli is bright green, about 2 minutes. Add in Sichuan sauce and stir to coat veggies. Cover pan and cook everything for 1-2 minutes, until veggies are almost crisp-tender. Remove lid and stir in baby tomatoes. Cook for 30 seconds then serve.
Makes 4 servings.