Good morning here me will give you a recipe sweet n’ spicy szechuan stir-fry which is delicious The way preparing it is very very easy. You just need to be careful to get results from sweet n’ spicy szechuan stir-fry which has aroma and taste that can evoke our tastes.

So that the result of sweet n’ spicy szechuan stir-fry, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare sweet n’ spicy szechuan stir-fry delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings used for prepare

1. Prepare 1 Thumb Ginger (or 1.5 tsp Ground Ginger)
2. Use 2 Scallions
3. Take 4 oz Button Mushrooms
4. Take 1 Red Bell Pepper
5. Prepare 1 Yellow Onion
6. Take 1/2 oz Peanuts
7. Prepare 1/2 cup Bulgur Wheat
8. Prepare 3/4 oz Mushroom Stock Concentrate
9. Use 1 tbsp Szechuan Paste
10. Use 4 tbsp Sweet Soy Glaze
11. Use 2 Eggs
12. Prepare 1 1/4 cup Water
13. Prepare 4 tsp Vegetable Oil
14. Prepare 1 tsp Sugar

Heat a wok or large skillet over medium-high heat. This has a sweet/spicy flavor that is delicious. I didn't have any chili sauce, so I just left that out. I did have just a few carrots, so I cooked those with the broccoli and added them in as well.

Steps to cook Sweet n’ Spicy Szechuan Stir-Fry:

1. 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.
2. Hit a drizzle of oil in a small pot. Add ginger and scallion white; cook, stirring occasionally until fragrant, 1 to 2 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Fluff bulgur with a fork. Divide bulgur between bowls and top each with veggie stirfry and Fried egg. Garnish with scallion greens and peanuts.
9. Serve and Enjoy!
10. Done and ready to serve!

This is the first stir fry recipe that I have made that my husband did not add extra soy sauce to his plate. The Best Sweet And Spicy Stir Fry Sauces Recipes on Yummly Spicy Stir-fry Sauce, Keto Spicy Stir Fry Sauce, Easy Sweet And Spicy Stir-fry Sauce. Peanut Stir Fry Sauce Fresh with sarah Fegley. Peanut Stir Fry Sauce Fresh with sarah Fegley.

me, the simple preparation of Sweet n’ Spicy Szechuan Stir-Fry above can help you prepare dishes that are delicious for family/friends Good luck!