Spicy Veggie Stir-Fry
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Thin Spaghetti2 tbsps
Sherry2 tbsps
Brown Sugar (packed)2 tbsps
Cornstarch2 tbsps
Sriracha (more or less to taste)1 tbsp
Ginger (minced fresh)3 tbsps
Peanut Oil2 cloves
Garlic (minced)2 medium
Zucchini (cut into large wedges)Directions:
1
For the noodles: Bring a pot of water to a boil
2
Cook the spaghetti in the boiling water according to the package instructions
3
Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss
4
For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl
5
Set aside
6
Heat the peanut oil in a large skillet over medium-high heat
7
Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes
8
Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously
9
Add the zucchini and stir it around, cooking it for 2 minutes more
10
Add the baby corn and broccoli and cook for a couple of minutes
11
While the veggies are still firm, pour in the sauce
12
Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more
13
If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce
14
Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions