Real Recipes From Real Home Cooks ®

spicy sweet stir-fry

(2 ratings)
Blue Ribbon Recipe by
Lillian Patterson
Big Rapids, MI

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.

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 @kitchencrew
(2 ratings)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For spicy sweet stir-fry

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

How To Make spicy sweet stir-fry

  • Preparing the boil-in-bag rice.
    Prepare pouches of boil-in-a-bag rice in a saucepan according to the directions. Set pouches aside in the sink when done.
  • Sauteeing onions, peppers, cilantro, jalapenos, and garlic.
    Saute onions, peppers, cilantro, jalapenos, and garlic in olive oil until the onions are slightly charred around the edges but not burnt.
  • Browning beef with the veggies.
    Add the meat and stir until the meat is cooked to desired doneness.
  • Adding Schezwan sauce and a can of coconut milk.
    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.
  • Spicy Sweet Stir-Fry over rice.
    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).