Packed with texture and flavor and comes together in record time. If you can't bring this stir fry together in less than 15 minutes, your next grocery bill is on me.
This is a dish I commonly make to meal prep my husband's work lunches. It comes together in a matter of minutes. It's healthy, satiating, and is a great way to use up leftovers. I usually use a 9.5 oz bag of fresh stir fry veggies and chuck the yucky sauce that comes with it, but you could use frozen stir fry kit or clean out your fridge using whatever you have on hand. It's so versatile. I use leftover rotisserie chicken to save time and reduce waste in my kitchen. When doing this, it's imperative to add the chicken at the end. All you want to do is heat it up, not dry it out since it's already cooked.
The key to an awesome stir fry sauce is corn starch. That is going to act as your thickening agent and will render a sauce that is syrupy and silky rather than watery. Additionally, a touch of sugar helps too as it will caramelize and add to the mouthfeel. Lastly, using bone broth is great because it is packed with collagen which helps to make a sauce super silky smooth. My go to for bone broth is Kettle and Fire and you can use the code 'PEARTREECOOKERY' to get 20% off your order.
What makes this stir fry so special is the addition of fermented black soybean chili crisp from Guiz. Also called douchi, fermented black soybeans add a commanding umaminess (is that a word?) to the dish that really complements the spice from the chili. It rounds out the flavor profile as we have sweet from the sugar, acid from the vinegar, bitter from the veg (depending on what you use), and salty.
SPECIAL EQIPMENT:
electric pressure cooker or rice cooker (I use this one)
INGREDIENTS:
1 c long grain brown rice, rinsed
1 c water
1/4 tsp salt
1/4 c low sodium soy sauce
1/4 c Kettle and Fire chicken bone broth or water
2 tsp garlic paste
2 tsp ginger paste
1 tsp Guiz Fermented Black Bean Chili Crisp
2 tsp red wine vinegar
1.5 tsp brown sugar
1/2 tbsp cornstarch
9.5 oz bag of fresh stir fry vegetables (throw away the sauce packet)
1/8 c water
1.5 c chopped rotisserie chicken
For garnish
cilantro
2 green onions, sliced
everything bagel seasoning
drizzle of sesame oil
lime wedge
(optional) fried egg
(optional) sliced avocado
In an electric pressure cooker, add rice, salt, and 1 c water. Set to high pressure for 20 minutes. In a measuring cup, combine soy sauce bone broth, garlic paste, ginger paste, chili crisp, vinegar, sugar, and cornstarch. Bring together with a fork or mini whisk and set aside. Heat a sauté pan over medium heat. Drizzle some cooking oil on the pan and add the vegetables, stirring continuously, about 2 minutes. Add 1/8 c water to the pan and cover immediately to keep steam inside. Move the pan back and forth over the heat frequently to keep food from sticking. After about 2-3 minutes of steaming, remove lid and add the sauce. Reduce heat immediately to low and stir continuously until thick and syrupy. Add chicken to the pan and stir to combine. Fluff rice before serving. Serve over rice and garnish with cilantro, green onions, a lime wedge, a sprinkle of everything bagel seasoning, a light drizzle of sesame oil, and an egg.
Prep time = 7 min | Cook time = 20 minutes with rice or 8 minutes without rice | Serves 4
Tips:
What I love most about this dish is the versatility. Try swapping the protein for tuna, salmon, pork or tofu. Add some brightness by swapping the red wine vinegar with lime juice. Add some avocado for garnish for some healthy fats. A drizzle of siracha or a chopped serrano chili adds some more heat. The possibilities are endlessssss.
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