Spicy Sweet Stir fry
By
Lillian Patterson
@edwardnortonfan
1
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 and chop some vegetables and stir everything together.
Ingredients
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1-2 lbbeef, chicken, or pork, diced into cubes
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1 bottlespicy schezwan sauce
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1 can(s)coconut milk, 14 oz
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2 mediumonions, peeled and diced
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2 Tbspfresh cilantro, minced (i freeze bunches of fresh cilantro and mince as needed since i use it in almost everything)
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5 clovegarlic, minced
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2 largegreen peppers, seeded and chopped
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2jalapeno peppers, seeded and diced
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1 Tbspginger paste (or grated fresh ginger, if desired)
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2 pouchesboil-in-a bag rice
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1 dash(es)cayenne pepper
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1 Tbspcurry paste
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1 dash(es)paprika, sweet mild
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1 dash(es)salt, to taste
How to Make Spicy Sweet Stir fry
- Prepare pouches of boil-in-a bag rice in a saucepan according to directions. Set pouches aside in sink when done.
- Saute onions, peppers, cilantro, and garlic in olive oil until onions are slightly charred around the edges but not burnt.
- Add the meat and stir until meat is cooked to desired doneness.
- Pour in the bottle of schezwan sauce and the can of coconut milk and stir. Add ginger at this time. 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 cornstarch into a teaspoon of water and stir into sauce until sauce thickens.
- Turn off heat and add remaining spices. Stir to combine. Serve immediately. Leftovers keep well in refrigerator for up to one week (I personally think it tastes even better the second day).
