Sweet Chili Asian Stir-Fry.

I love stir-fry.  It’s easy, it’s fast, and it only dirties one dish.  My kind of cooking!  It’s also a great way to pack as many vegetables as possible into one meal. 

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This recipe is just a starting off point – you can add plenty more if you like. Broccoli, baby corn, bean sprouts, eggplant – they would all be good.  I like this stir-fry because it can be eaten on it’s own, served over rice, piping hot, or straight out of the refrigerator. 

Sweet Chili Asian Stir Fry

by Emily Malone

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

  • 1lb green beans (fresh or frozen)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 large Portobello mushroom, sliced
  • 1/2 large head Napa cabbage, thinly sliced
  • 1 8oz can water chestnuts, drained
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons liquid aminos (or soy sauce)
  • 2 tablespoons sesame oil


Add a bit of sesame oil to a deep sauté pan (or wok), and heat over a medium/high flame. Add green beans and sauté for 3-4 minutes, stirring occasionally. I actually use Trader Joe’s frozen haricot vert – you would never believe they were frozen if I didn’t tell you!

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After the beans have warmed/cooked, add the peppers, mushrooms, and water chestnuts.  The chestnuts give such a delicious CRUNCH.

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Sauté for another 3-4 minutes until the veggies are starting to get some browning and color. 

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While it cooks, thinly slice half a head of Napa cabbage.

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It will look like a LOT of cabbage, but it cooks down to almost nothing. Add the cabbage to the pan and stir to combine with the veggies.

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Cover with a lid and steam for 3-4 minutes, stirring occasionally as the cabbage cooks.  In a small bowl, whisk together the chili sauce, soy sauce, and sesame oil. I get my chili sauce at Trader Joe’s, but you can find it in the Asian aisle of any grocery store.

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Once the cabbage has cooked down, drizzle the dressing over the stir-fry and stir to coat.

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Remove from heat and adjust season if needed (although you shouldn’t need much, if any, salt because of the added soy sauce).  Serve over brown rice, and enjoy!

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This is one of those great recipes to make and enjoy, and then pack the leftovers for lunch the next day. 

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I am glad that we have some of this in our fridge right now, as we are bracing for the worst snow storm to hit in Seattle in something like forty years!  I am planning to stay in sweatpants all day long and cuddle with my family.

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And of course, eat stir-fry.  Enjoy!

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