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.
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
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
Instructions
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!
After the beans have warmed/cooked, add the peppers, mushrooms, and water chestnuts. The chestnuts give such a delicious CRUNCH.
Sauté for another 3-4 minutes until the veggies are starting to get some browning and color.
While it cooks, thinly slice half a head of Napa cabbage.
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.
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.
Once the cabbage has cooked down, drizzle the dressing over the stir-fry and stir to coat.
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!
This is one of those great recipes to make and enjoy, and then pack the leftovers for lunch the next day.
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.
And of course, eat stir-fry. Enjoy!
