THIS BLOG HAS MOVED. IT IS NOW AT SEARED.CA. CLICK HERE TO BE REDIRECTED.
I'm no Sugar Kane Kowalczyk, but I do like it hot. I'll throw jalapenos on anything, use garlic-chili sauce in almost every dish, and substitute cayenne pepper for the black ground variety. I try to tone it down a little when I'm cooking for other people, but I'd like to think that over time, they, too, will begin to like it hot.
My favourite spicy dish? Chicken Vegetable Stir-Fry. Let’s take a look at the numbers:
My favourite spicy dish? Chicken Vegetable Stir-Fry. Let’s take a look at the numbers:
10: minutes it takes to prepare
15: minutes it takes to cook
2-4: number of people it feeds
2-3: glasses of water you’ll need to cool your mouth
15: minutes it takes to cook
2-4: number of people it feeds
2-3: glasses of water you’ll need to cool your mouth
Want to give it a try? Here’s the recipe - feel free to add or remove ingredients as you go along and make it your own. After all, not everyone has the same taste. Not everyone likes it hot...
Chicken Vegetable Stir-Fry
1-2 Boneless skinless chicken breasts, cut in half lengthwise, then sliced into thin strips horizontally
4 mini heads of bok choy, chopped
3 scallions, chopped
1-2 cloves garlic, smashed then minced
2-3 large carrots, sliced (1/2 cm thick)
3 celery stalks, sliced (1/2 cm thick)
2 cups broccoli
½ cup pineapple tidbits
1/3 cup cashews (unsalted)
1 red pepper, cut into small squares
1 cup baby spinach, chopped
1 jalapeño, sliced (seed left in)
1 tsp reduced sodium soy sauce
3-4 tbsp garlic-chili sauce
(other great additions: sliced mushrooms, chopped tomatoes, chopped cabbage)
1-2 Boneless skinless chicken breasts, cut in half lengthwise, then sliced into thin strips horizontally
4 mini heads of bok choy, chopped
3 scallions, chopped
1-2 cloves garlic, smashed then minced
2-3 large carrots, sliced (1/2 cm thick)
3 celery stalks, sliced (1/2 cm thick)
2 cups broccoli
½ cup pineapple tidbits
1/3 cup cashews (unsalted)
1 red pepper, cut into small squares
1 cup baby spinach, chopped
1 jalapeño, sliced (seed left in)
1 tsp reduced sodium soy sauce
3-4 tbsp garlic-chili sauce
(other great additions: sliced mushrooms, chopped tomatoes, chopped cabbage)
Cook chicken in a medium-high heated wok until opaque, adding water when necessary. Add remaining ingredients; cook until slightly tender, with much of the juice remaining. Serve over steamed rice, Wun Tun noodles, or vermicelli rice noodles.
This dish goes great with a lighter beer (like Big Rock Grasshopper or Brahma beer), or a very clean white wine (like Mission Hill’s Pinot Gris).
This dish goes great with a lighter beer (like Big Rock Grasshopper or Brahma beer), or a very clean white wine (like Mission Hill’s Pinot Gris).
Are you a fan of spicy foods? If so, what’s your favourite spicy dish? If you want some more tasty treats and ideas, check out Wanderfood Wednesday on Wanderlust and Lipstick.
Follow us on Twitter: @searedfoodblog
1 comments:
This sounds fantastic. I love hot food.
Post a Comment