Are you ready to transform your ordinary weeknight dinner into a sizzling culinary adventure? This Hot and Spicy Stir Fry is not just a meal—it's a flavor explosion that will transport your senses straight to the bustling street markets of Asia! With a perfect balance of crisp vegetables, aromatic spices, and a kick of heat that'll make your taste buds dance, this recipe is about to become your new go-to dish for when you crave something quick, delicious, and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
Instructions
- Prepare all ingredients by washing and chopping mixed vegetables into bite-sized pieces. Bell peppers should be sliced, broccoli cut into small florets, and carrots julienned for even cooking.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat. Allow the oil to become hot but not smoking.
- Add minced garlic and ginger to the hot oil, stirring quickly to prevent burning. Sauté for about 30 seconds until fragrant, releasing their aromatic flavors.
- Add the mixed vegetables to the wok, starting with carrots as they take longest to cook. Stir-fry vegetables continuously, tossing them in the pan to ensure even cooking and prevent sticking.
- Cook vegetables for approximately 4-5 minutes, maintaining high heat. Vegetables should remain crisp and retain their vibrant colors.
- Pour in soy sauce, chili paste, and sesame oil. Quickly toss to coat all vegetables evenly, ensuring the spicy sauce is distributed throughout the dish.
- Continue cooking for an additional 2-3 minutes until vegetables are tender-crisp and sauce is slightly thickened.
- Remove from heat and transfer to a serving platter. Serve immediately while hot, optionally garnishing with sesame seeds or green onions.
Tips
- Prep is Key: Chop all your vegetables before you start cooking. Stir-frying happens fast, so having everything ready ensures perfect timing.
- High Heat is Your Friend: Use a wok or large skillet and keep the heat high. This ensures your vegetables stay crisp and develop that delicious slight char.
- Don't Overcrowd the Pan: Cook in batches if needed. Overcrowding leads to steaming instead of stir-frying, which can make your vegetables soggy.
- Timing Matters: Add harder vegetables like carrots first, and more delicate ones like bell peppers later to ensure even cooking.
- Fresh Ingredients Make a Difference: Use fresh garlic and ginger for the most vibrant flavor. Pre-minced versions just can't compare!
- Customize Your Heat: Adjust the chili paste to your spice tolerance. Start with less and add more if you want an extra kick.
- Serve Immediately: Stir-fries are best enjoyed hot and fresh, right out of the wok. The longer they sit, the more they lose their crisp texture.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 10g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
