Confession #1: Veggies bore me.
I'm a huge fan of Asian food, but of course with Panda Express no longer an option, I must make take it upon myself to find alternatives!
Spice rating for this recipe is about 5 out of 10.
Sweet n' Sour Stir Fry
Prep Time: 15 minutes
Cook Time: 15 Minutes
Cooking Stuffs:
Rice Noodles
White Sticky Rice
3 large Carrots, rinsed&chopped
2 Celery stalks, rinsed&chopped
2 kale stalks, rinsed&chopped
1 can kidney beans, drained&rinsed
1 can black beans, drained&rinsed
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
1 teaspoon hot sauce
1/8 teaspoon powdered cumin
1/8 teaspoon powdered ginger
2 teaspoons cornstarch mixed with 4 teaspoons water
In a rice cooker, start approximately 4-6 cups of rice, estimating 1 cup of rice per person eating (I always make extra for breakfast the following morning.). In a saucepan, start your sauce ingredients except for the cornstarch. Let the vinegar, brown sugar, ketchup, soy sauce, hot sauce and spices mixture warm on low for approximately 5-6 minutes, before adding the cornstarch. Mixing it with water in a small cup before pouring it in, will prevent lumps (ick). While the sauce is warming, start prepping your vegetables for your stir fry. In a skillet, mix the carrots, celery, kale, and beans, cover and allow to cook until tender. When the sauce it fairly heated up, drop the rice noodles in, and turn the heat up slowly to allow them to cook in a timely manner. Rice noodles cook especially quickly, so watch closely to make sure they don't get overly done. When your stir fry and sauce are done, remove both from heat immediately.
Use your rice as a base, with a large scoop of veggie stir fry and the rice noodle sauce to top!
Enjoy!
<3thehappyinsomniac
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