Hi gang! You all figured out after my post the other day that I love spicy hot food and stir fry. Occasionally, I will make my own stir fry sauce. Here is one of my favorite recipes! This is very easy to make and doesn't take a lot of time.
You need:
1 Cup Soy sauce
1/2 C Brown Sugar
1/2 TBSP Cayenne Pepper
2 cloves of garlic
Directions: Chop the garlic up finely. Then, mix everything together in a bowl (a small bowl is fine.) There is enough here to mix with one serving of stir fry veggies. You can adjust the cayenne pepper based on how spicy you want your sauce to be!
Once it's all mixed up, pour the sauce over your veggies, fry them up and eat!
Enjoy!
Wednesday, January 28, 2015
Monday, January 26, 2015
Vegan {Super Spicy} Stir Fry
Hi all! For those of you who know me in person, you know that I love spicy food. In this case, I am not talking about food that is just flavorful, though. I am talking about spicy hot - food that feels like it is burning your tongue out when you eat it because it is so spicy hot! I. Love. Spicy hot! Another not so secret: I love stir fry's. This one is one of my faves! It's Yuuuumy.
You need:
1 large russet potato
1 large carrot
A head of broccoli
1 to 1.5 C rice (you can pick what kind of rice you want to use - brown or white)
1/2 a bottle of House of Tsang Szechuan Sauce (vegan!!!!)
Directions:
Put the rice and water in a pan and cook it while slicing the veggies. While the rice is cooking, cut the veggies up. (I cut the potato into slices, then cut the slices into slivers. Peel carrot, then either peel it into thing slices or chop it up. Chop broccoli.) Once the rice is done, put it aside (or put it on a plate) and fill up a pan or wok with the veggies. Pour the sauce over the veggies and cook until tender. (Variation: You may cook the veggies with an oil, then pour the sauce over them. I like to cook the veggies with the sauce, because it gives them a nice flavor.)
Serves: 2 (But truth be told, I usually save this and eat it for two to three meals all by myself!)
Enjoy!
You need:
1 large russet potato
1 large carrot
A head of broccoli
1 to 1.5 C rice (you can pick what kind of rice you want to use - brown or white)
1/2 a bottle of House of Tsang Szechuan Sauce (vegan!!!!)
Directions:
Put the rice and water in a pan and cook it while slicing the veggies. While the rice is cooking, cut the veggies up. (I cut the potato into slices, then cut the slices into slivers. Peel carrot, then either peel it into thing slices or chop it up. Chop broccoli.) Once the rice is done, put it aside (or put it on a plate) and fill up a pan or wok with the veggies. Pour the sauce over the veggies and cook until tender. (Variation: You may cook the veggies with an oil, then pour the sauce over them. I like to cook the veggies with the sauce, because it gives them a nice flavor.)
Serves: 2 (But truth be told, I usually save this and eat it for two to three meals all by myself!)
Enjoy!
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