Sweet Spicy Stir Fry Food

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

SWEET & SPICY THAI STIR-FRY

Steps:

• Slice the green peppers into 1/2" wide long strips.
• Dice all other peppers down to about 1/2" square.
• Slice ends from snow peas, otherwise leave them whole.
• Dice red onion or shallots smaller than the coloured peppers.
• Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.
• In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well).
• Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce.
• Stirfry at medium heat until the sauce has thickened slightly and the vegetables are well cooked.
• In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta).
• Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts.
• Stir fry for about 5 to 7 minutes on medium heat, until noodles are hot and sprouts have wilted.
• Serve veggies, wok's contents over the noodle.

SWEET-AND-SPICY CHICKEN STIR-FRY

Steps:

• Cook and stir chicken in hot oil in large skillet on high heat 3 min.
• Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
• Stir in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Serve chicken mixture over rice.

SWEET & SPICY PORK STIR-FRY

Steps:

• Mix first 6 ingredients until blended. Set aside.
• Heat half the oil in wok or large skillet over high heat. Add pork; stir-fry 3 to 4 min. or until evenly browned. Remove pork from wok; cover to keep warm.
• Add remaining oil to wok along with the peppers and onions; stir-fry 3 to 4 min. or until crisp-tender. Add garlic; stir-fry 1 min.
• Stir cornstarch mixture; add to ingredients in wok. Bring to boil, stirring constantly. Add pork and pineapple; stir-fry 1 to 2 min. or until pork is done and pineapple is heated through.

SWEET AND SPICY CHICKEN STIR FRY

Steps:

• Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
• In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
• Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
• Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
• Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.
• Serve with rice and garnish with green onions.

SWEET AND SPICY SHRIMP STIR-FRY

Steps:

• In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
• Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
• Cook rice according to package instructions.
• Return wok to heat and add shrimp. Saute for two minutes or until heated through.
• Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SWEET AND SPICY THAI SHRIMP STIR FRY

Steps:

• Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.