Spicy Stir Fry with Sambal Oelek & Vegetables
Serve up quick and easy spicy sambal oelek stir fry as a main dish or side dish for busy weeknight meals. An easy meal that delivers great flavor and lots of healthy veggies.
Servings 4 people
Calories 191kcal
Ingredients
Sauce
- ¼ cup soy sauce or tamari, coco aminos
- 1 tablespoon white miso
- ½-1 teaspoon sambal oelek adjust to preferred spiciness
- 1 teaspoon honey agave syrup or maple syrup
- 1 teaspoon sesame oil
- 2 limes juiced
Stir Fry
- 1 tablespoon grapeseed oil or other neutral oil
- 4-6 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 red onion cut into medium squares (about 1 cup)
- 2 cups snow peas trimmed
- 2 cups broccoli florets cut in small pieces
- 1 large carrots peeled and thinly sliced into rounds (about 1 cup)
- 2 cups Napa cabbage shredded
- 1 red bell pepper cut into squares
- 2 cups bean sprouts
Garnish
- 2 tablespoons peanuts chopped
- cilantro minced
- lime cut into wedges
Instructions
- Combine the soy sauce, sambal oelek, miso, honey, sesame oil, and lime juice in a small bowl and whisk to combine.
- Assemble all your cut veggies prior to beginning to cook.
- Heat a wok or large skillet. When hot, the oil will almost be smoking. First cook the garlic and ginger just long enough to release the flavor.
- Add the carrots and onion and cook, stirring constantly until crispy tender about 2-3 minutes.
- Next, add the snow peas and bell pepper strips, cook for 2 minutes stirring constantly.
- Then add the cabbage and bean sprouts and cook for 1-2 minutes.
- Last, add marinade and cook for one minutes.
- Serve up sprinkled with peanuts, chopped cilantro, and fresh lime wedges on the side.
Notes
Expert Tips for BEST Results:
Make sure you use a hot pan and cold oil for best results. The trick is to heat the pan on high heat until just before it begins to smoke, then add the oil.
Cook the ingredients in the order provided in the recipe. They are in the order of those that need to cook the longest. If swap out some of the veggies, keep in mind to cook firmer veggies such as carrots, broccoli, and cauliflower longer than less dense veggies. Super delicate vegetables such as bean sprouts should go last.
Cut the denser vegetables such as the carrots and broccoli into smaller and thinner pieces so they cook more quickly.
Veggies for stir fry should be cut in similar sizes so they all cook in about the same amount of time.
Add the sauce right at the end of the cooking time when most of the veggies are just about cooked.
Nutrition
Calories: 191kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1021mg | Potassium: 693mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4449IU | Vitamin C: 139mg | Calcium: 119mg | Iron: 3mg
