Recipe of Award-winning Sweet n’ Spicy Szechuan Stir-Fry
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Favorite Sweet n’ Spicy Szechuan Stir-Fry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sweet n’ Spicy Szechuan Stir-Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet n’ Spicy Szechuan Stir-Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sweet n’ Spicy Szechuan Stir-Fry is 2 People. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sweet n’ Spicy Szechuan Stir-Fry estimated approx 35min.
To get started with this recipe, we must first prepare a few ingredients. You can cook Sweet n’ Spicy Szechuan Stir-Fry using 14 ingredients and 9 steps. Here is how you can achieve it.
with Ginger Bulgur and Fried Egg
Ingredients and spices that need to be Prepare to make Sweet n’ Spicy Szechuan Stir-Fry:
- 1 Thumb Ginger (or 1.5 tsp Ground Ginger)
- 2 Scallions
- 4 oz Button Mushrooms
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1/2 oz Peanuts
- 1/2 cup Bulgur Wheat
- 3/4 oz Mushroom Stock Concentrate
- 1 tbsp Szechuan Paste
- 4 tbsp Sweet Soy Glaze
- 2 Eggs
- 1 1/4 cup Water
- 4 tsp Vegetable Oil
- 1 tsp Sugar
Instructions to make Sweet n’ Spicy Szechuan Stir-Fry
- Peel and mince ginger (if not using ground ginger). Trim and thinly sliced scallions, separating whites from greens. Trim and dice mushrooms. Halve, core, and dice bell pepper. Halve, peel, and thinly sliced onion.
- Hit a drizzle of oil in a small pot. Add ginger and scallion white; cook, stirring occasionally until fragrant, 1 to 2 minutes.
- Stir in bulgur, 1 cup water, mushroom stock, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12 to 15 minutes. Keep covered off heat until ready to serve.
- While bulgur cooks, add peanuts to a large, dry pan over medium heat. Cook, shaking pan frequently until toasted in fragrant, 2 to 3 minutes. Transfer peanuts to a cutting board. Once cooled, roughly chop.
- Heat a large drizzle of oil in pan used for peanuts over medium high heat. Add mushrooms, bell pepper, and onion. Cook, stirring, until slightly tender, 5 to 7 minutes.
- Stir in sweet soy glaze, Szechuan paste, 1/4 cup of water, and 1 tsp sugar. Cook, stirring until sauce has thickened and veggies are coated, 1 to 2 minutes.
- While veggies cook, heat a drizzle of oil in a medium pan over medium high heat. Crack eggs into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.
- Fluff bulgur with a fork. Divide bulgur between bowls and top each with veggie stirfry and Fried egg. Garnish with scallion greens and peanuts.
- Serve and Enjoy!
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