PHRECIPE

Sweet Chili Asian Stir Fry

Prep Time: 25 minutes
Serves: 4

 Ingredients

  • 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 portabello 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

Directions:

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

  2. After the beans have warmed/cooked, add the peppers, mushrooms, and water chesnuts. Saute for another 3-4 minutes until the veggies are starting to get some browning and color.

  3. Thinly slice a half 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.

  4. 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.

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

  6. Remove from heat and adjust season if needed (although you shouldn't need much, if any, salt because of the added soy sauce).

  7. Serve over brown rice, and enjoy!

Source: www.dailygarnish.com

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