October 22, 2012

Sweet Chili Stir Fry

After spending a lot of time in Sheboygan over the weekend, I was worried about finding time to use everything in my recent CSA box.  I needn't have worried because this recipe was the perfect use for my CSA carrots, broccoli, green peppers, and savoy cabbage.

A new goal of mine is to start using some of the random things I've picked up at Trader Joe's over the past few months, and one of those items was sweet chili sauce.  So I googled it and stopped at the first recipe link because it was from one of my favorite blogs, Daily Garnish.



I modified the recipe based on the contents of my CSA box, but in general followed Emily's recipe pretty closely.  Photographing the veggies is excellent motivation for me to have everything chopped prior to turning the stove on.  I have a terrible habit of chopping as I go, and I always fall behind.



One issue I commonly have when making stir fry is that I'm not sure how much longer to cook some veggies than others.  Following the time frames in Emily's recipe, I cooked the broccoli and carrots first for 3 minutes.

Then I added the peppers and water chestnuts, cooking for another 3 minutes before adding the cabbage.  I'm happy to say that the veggies were done perfectly!

After having this stir fry for lunch, Chris commented that we don't eat stir fry nearly as often as used to.  A couple years ago, we were making stir fry all the time because we weren't sure what else to do with our CSA veggies.  Thankfully we have now tried many recipes, so we have more options!



Sweet Chili Stir Fry
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients (serves 3-4)
  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1 small head of broccoli, cut into florets
  • 2 large carrots, julienne
  • 1 large green bell pepper
  • 8 oz can of water chestnuts, drained
  • 1 small head of cabbage, thinly sliced
  • 3 tablespoons sweet chili sauce (such as Trader Joe's)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
Instructions
  • Prepare brown rice according to package directions.
  • In a deep saute pan (or wok), heat olive oil or medium high heat. Add broccoli and carrots, cook for 3 minutes, stirring occasionally.
  • Add peppers and water chestnuts. Saute for another 3 minutes. Add cabbage and stir to combine. Cover with lid and steam for 3 minutes, stirring occasionally.
  • In a small bowl, whisk together the sweet chili sauce, soy sauce and sesame oil. Drizzle the dressing over the stir fry and stir to coat.
  • Remove from heat and salt if desired. Serve over brown rice.
Recipe adapted from Daily Garnish
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7 comments:

  1. You must be a patient cook, everything always looks so perfect when prepping and cooking!

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    1. During this particular stir fry yesterday, I was thankful that Chris had the cats outside because I left the gas burner on between each recipe step as I moved the saute pan to the front window for better lighting. Anyone watching the chaos would think I was crazy :)

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  2. I LOVE that trader joe's sweet chili sauce! I haven't had it in a while but it truly is perfect for dressing up all these veggies!

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  3. I have so many bottles of sauce and have no idea how to use them. I'll definitely use my TJ's chili sauce in a stir fry dish like this. What else do you do with yours?

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  4. We've only used the TJ's chili sauce once before and that was a dipping sauce for egg rolls, which we loved!

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  5. You vegetables really are nicely chopped (mine never look that good).

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  6. I love that this is all veggie with brown rice...your board reminded me of the book "girl with a pearl earring" LOL

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