spicy sweet stir-fry

Name: Spicy Sweet Stir-Fry
Prep time: 10 min
Cook time: 10 min
Cuisine: Asian
Ingredients: 1-2 pound(s) beef, chicken, or pork, diced into cubes; 1 bottle(s) spicy Schezwan sauce (11.5 oz); 1 can(s) coconut milk (14 oz); 2 medium onions, peeled and diced; 2 tablespoon(s) fresh cilantro, minced (I freeze bunches of fresh cilantro and mince as needed since I use it in almost everything); 5 clove(s) garlic, minced; 2 large green peppers, seeded and chopped; 2 - jalapeno peppers, seeded and diced; 1 tablespoon(s) ginger paste (or grated fresh ginger, if desired); 2 pouches - boil-in-a bag rice; 1 dash(es) cayenne pepper; 1 tablespoon(s) curry paste; 1 dash(es) paprika, sweet mild; 1 dash(es) salt, to taste

(2 RATINGS)

348 Pinches 7 Photos

Lillian Patterson

Big Rapids, MI

Updated on Dec 26, 2022

This is my go-to recipe when I need to feed a lot of people, or when I need to make myself some food that will last for lunches at work throughout the week. It's so versatile. It can be made with chicken, beef, pork, or even vegetarian with tofu or other vegetables. It's also easy because all I have to do is open a bottle and a can, chop some vegetables, and stir everything together.

Rate

Blue Ribbon Recipe

A stir-fry that's packed with delicious flavors. The spicy Schezwan sauce pairs well with the creamy coconut milk. We opted for beef, but pork or chicken will work. Adding the sauce to the meat and veggies as they saute means they soak up the flavors of the sauce. This spicy sweet stir-fry is a simple meal.

— The Test Kitchen

prep time 10 Min

cook time 10 Min

method Stove Top

yield

Ingredients

1-2 pound beef, chicken, or pork, diced into cubes
1 bottle spicy Schezwan sauce (11.5 oz)
1 can coconut milk (14 oz)
2 medium onions, peeled and diced
2 tablespoons fresh cilantro, minced (I freeze bunches of fresh cilantro and mince as needed since I use it in almost everything)
5 cloves garlic, minced
2 large green peppers, seeded and chopped
2 - jalapeno peppers, seeded and diced
1 tablespoon ginger paste (or grated fresh ginger, if desired)
2 pouches - boil-in-a bag rice
1 dash cayenne pepper
1 tablespoon curry paste
1 dash paprika, sweet mild
1 dash salt, to taste

How To Make spicy sweet stir-fry

Step 1

Prepare pouches of boil-in-a-bag rice in a saucepan according to the directions. Set pouches aside in the sink when done.

Step 2

Saute onions, peppers, cilantro, jalapenos, and garlic in olive oil until the onions are slightly charred around the edges but not burnt.
Step 3

Add the meat and stir until the meat is cooked to desired doneness.
Step 4

Pour in the bottle of Schezwan sauce and the can of coconut milk and stir. Add ginger at this time. The mixture should start to thicken immediately. I don't mind if it's a little soupy, but if you want it a little thicker, dissolve 1 teaspoon of corn starch into a teaspoon of water and stir into sauce until sauce thickens.
Step 5

Turn off the heat and add the remaining spices. Stir to combine. Serve immediately over rice. Leftovers keep in the refrigerator for up to one week (I personally think it tastes even better the second day).
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