Stir Fry Bowls With Spicy Peanut Sauce - Chef Fun Kitchen

Stir Fry Bowls With Spicy Peanut Sauce

This recipe started out out as a craving for lettuce wraps and ended up as Hoisin Stir Fry Bowls with highly spiced Peanut Sauce due to the fact IMHO it’s simply an entire lot easier to devour things out of bowls in place of lettuce leaves, or is that simply me?

Plus, the pleasant gentle-however-robust lettuce which might be perfect for lettuce wraps takes place to be a bit at the high priced facet and this is price range Bytes, now not No-price range Bytes. So, on the grounds that I’m all approximately bowl food, I made a lettuce wrap filling and simply spooned it over rice. however hiya, you could completely try this in lettuce leaves if that’s your jam.

Stir Fry Bowls With Spicy Peanut Sauce

As standard, I went halfsies with the beef and greens to reduce costs and sneak extra veggies into the meal. I used ground pork due to the fact there wasn’t tons of a ground meat selection at the store today, but you may genuinely swap it for ground bird or turkey. I used finely chopped mushrooms to mimic the feel of the ground meat, then brought shredded carrots and diced purple bell pepper for colour and crunch.

The aggregate was then covered in a healthy dose of hoisin sauce (a sweet and tangy sauce regularly described as an Asian BBQ sauce), with a touch greater soy sauce and toasted sesame oil for depth. The meal comes collectively quickly, has numerous shade and texture, and is absolutely filling. Mmm-mm, I’m lovin’ it!

Stir Fry Bowls With Spicy Peanut Sauce


  • 1/4 cup natural-style peanut butter
  • 1 Tbsp sriracha
  • 1 tsp soy sauce
  • 1 tsp grated fresh ginger
  • 1 tsp brown sugar
  • 3 Tbsp hot water


  • 1/2 Tbsp neutral cooking oil
  • 2 cloves garlic
  • 1 tsp grated fresh ginger
  • 1/2 lb ground pork, chicken or turkey
  • 8 oz button mushrooms
  • 1 large carrot
  • 1 red bell pepper
  • 1/3 cup hoisin sauce
  • 1 Tbsp soy sauce
  • 1 tsp toasted sesame oil


  • 4 cups cooked rice
  • 1/4 cup peanuts, chopped
  • 2-3 green onions, sliced


  1. Blend the highly spiced peanut sauce first to allow the flavors time to mixture. In a small bowl, integrate the peanut butter, sriracha, soy sauce, brown sugar, and grated sparkling ginger (use a small holed-cheese grater to grate approximately 1 tsp). Stir in a single tablespoon of warm water at a time until the sauce is thin sufficient to drizzle. Set the sauce apart.
  2. Mince the garlic and grate some other teaspoon of clean ginger. warmth the cooking oil in a large skillet over medium flame. add the garlic and ginger to the hot skillet and sauté for approximately one minute, or just till the garlic is softened. upload the pork and hold to sauté until the pork is cooked via and crumbled (about five minutes).
  3. While the beef is cooking, rinse the mushrooms then chop them into small portions. once the beef is cooked thru, upload the chopped mushrooms and keep to sauté till the mushrooms have wilted and released all their moisture (approximately five mins).
  4. While the mushrooms are cooking, peel the carrot then shred it using a large-holed cheese grater. Finely cube the purple bell pepper. once the mushrooms have cooked down, upload the shredded carrot, diced bell pepper, hoisin sauce, toasted sesame oil, and soy sauce to the skillet. Stir and cook dinner until the whole lot is coated in sauce and heated via. (the amount of soy sauce needed may range relying on the brand of hoisin sauce used. start with half of Tbsp and add extra to flavor).
  5. To build the bowls, start with one cup cooked rice, then upload 3/4-1 cup of the beef and vegetable aggregate. Sprinkle some sliced green onions on pinnacle, then drizzle 1-2 Tbsp of the spicy peanut sauce over the whole lot. finish with approximately 1 Tbsp of the chopped peanuts.

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