Sweet n’ Spicy Szechuan Stir-Fry
Sweet n’ Spicy Szechuan Stir-Fry

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sweet n’ spicy szechuan stir-fry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sweet n’ Spicy Szechuan Stir-Fry is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Sweet n’ Spicy Szechuan Stir-Fry is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook sweet n’ spicy szechuan stir-fry using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sweet n’ Spicy Szechuan Stir-Fry:
  1. Take 1 Thumb Ginger (or 1.5 tsp Ground Ginger)
  2. Prepare 2 Scallions
  3. Take 4 oz Button Mushrooms
  4. Take 1 Red Bell Pepper
  5. Take 1 Yellow Onion
  6. Get 1/2 oz Peanuts
  7. Take 1/2 cup Bulgur Wheat
  8. Take 3/4 oz Mushroom Stock Concentrate
  9. Get 1 tbsp Szechuan Paste
  10. Make ready 4 tbsp Sweet Soy Glaze
  11. Take 2 Eggs
  12. Make ready 1 1/4 cup Water
  13. Prepare 4 tsp Vegetable Oil
  14. Get 1 tsp Sugar
Instructions to make 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!

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