Creating a vibrant and flavourful Sriracha Vegetable Stir-Fry is a delightful way to enjoy a variety of vegetables, all while adding a spicy kick with the iconic Uni-Eagle Sriracha. This dish is not just a testament to the versatility of vegetables in the culinary world but also showcases the bold and dynamic flavours that Sriracha can bring to a simple stir-fry. Whether you’re a fan of spicy food, looking for a quick and healthy meal, or simply wanting to add a burst of flavour to your dinner table, this recipe is designed to please palates and spark joy in cooking.
Sriracha Vegetable Stir-Fry: A Symphony of Spices and Colors
Ingredients:
- Vegetables: 1 cup of sliced bell peppers (mix of colors), 1 cup of broccoli florets, 1 cup of sliced carrots, 1 cup of snap peas, and 1 cup of sliced mushrooms. Feel free to add or substitute with your favorite veggies.
- Protein (Optional): Tofu (cubed and pressed), chicken, or shrimp can be a great addition to this stir-fry. Approximately 1 cup, depending on your preference.
- For the Stir-Fry Sauce:
- 2 tablespoons of Uni-Eagle Sriracha (adjust according to your spice tolerance)
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce (optional)
- 1 tablespoon of honey or maple syrup (for a touch of sweetness)
- 1 teaspoon of sesame oil
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 2 tablespoons of water to adjust consistency
- For Serving:
- Cooked rice or noodles
- Sesame seeds and sliced green onions for garnish
Instructions:
- Preparation:
- Start by washing all your vegetables thoroughly and cutting them into bite-sized pieces. This ensures that they cook evenly and are easier to eat.
- If you’re including protein, prepare it by cutting into bite-sized pieces. For tofu, press to remove excess water for better texture.
- Making the Sauce:
- In a bowl, whisk together the Sriracha, soy sauce, oyster sauce, honey or maple syrup, sesame oil, minced garlic, grated ginger, and water. Taste and adjust the seasoning, adding more Sriracha if you like it spicier.
- Cooking the Stir-Fry:
- Heat a large pan or wok over medium-high heat. Add a splash of oil, then add your protein choice (if using) and cook until browned and cooked through. Remove and set aside.
- In the same pan, add a bit more oil if needed, and then add the harder vegetables first (carrots, broccoli). Stir-fry for a few minutes until they start to soften.
- Add the rest of the vegetables (bell peppers, snap peas, mushrooms) and stir-fry for an additional 3-4 minutes. You want the veggies to be vibrant and tender-crisp.
- Return the protein to the pan (if using), and pour the sauce over the vegetables. Stir well to combine and cook for another 2 minutes, allowing the sauce to thicken slightly and coat everything nicely.
- Serving:
- Serve the stir-fry hot over a bed of freshly cooked rice or noodles. Garnish with sesame seeds and sliced green onions for an extra pop of flavor and texture.
This Sriracha Vegetable Stir-Fry, with its spicy, savoury, and slightly sweet flavours, brings out the best in each vegetable while the Uni-Eagle Sriracha adds that perfect heat that makes each bite moreish. It’s a celebration of simple ingredients coming together to create something truly special. So, next time you’re pondering over what to make for dinner, remember that this colourful, healthy, and utterly delicious stir-fry is just a few chops and stirs away. Enjoy your culinary adventure with the bold flavours of Sriracha!
