Steps to Make Award-winning Sweet n’ Spicy Szechuan Stir-Fry

Sweet n’ Spicy Szechuan Stir-Fry.

Sweet n’ Spicy Szechuan Stir-Fry

Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a special dish, sweet n’ spicy szechuan stir-fry. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Sweet n’ Spicy Szechuan Stir-Fry is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Sweet n’ Spicy Szechuan Stir-Fry is something which I've loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook sweet n’ spicy szechuan stir-fry using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sweet n’ Spicy Szechuan Stir-Fry:

{Make ready 1 of Thumb Ginger (or 1.5 tsp Ground Ginger).
{Take 2 of Scallions.
{Make ready 4 oz of Button Mushrooms.
{Take 1 of Red Bell Pepper.
{Make ready 1 of Yellow Onion.
{Get 1/2 oz of Peanuts.
{Take 1/2 cup of Bulgur Wheat.
{Get 3/4 oz of Mushroom Stock Concentrate.
{Make ready 1 tbsp of Szechuan Paste.
{Take 4 tbsp of Sweet Soy Glaze.
{Make ready 2 of Eggs.
{Get 1 1/4 cup of Water.
{Get 4 tsp of Vegetable Oil.
{Make ready 1 tsp of Sugar.

Instructions to make Sweet n’ Spicy Szechuan Stir-Fry:

Peel and mince ginger (if not using ground ginger). Trim and thinly sliced scallions, separating whites from greens. Trim and dice mushrooms. Halve, core, and dice bell pepper. Halve, peel, and thinly sliced onion..
Hit a drizzle of oil in a small pot. Add ginger and scallion white; cook, stirring occasionally until fragrant, 1 to 2 minutes..
Stir in bulgur, 1 cup water, mushroom stock, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12 to 15 minutes. Keep covered off heat until ready to serve..
While bulgur cooks, add peanuts to a large, dry pan over medium heat. Cook, shaking pan frequently until toasted in fragrant, 2 to 3 minutes. Transfer peanuts to a cutting board. Once cooled, roughly chop..
Heat a large drizzle of oil in pan used for peanuts over medium high heat. Add mushrooms, bell pepper, and onion. Cook, stirring, until slightly tender, 5 to 7 minutes..
Stir in sweet soy glaze, Szechuan paste, 1/4 cup of water, and 1 tsp sugar. Cook, stirring until sauce has thickened and veggies are coated, 1 to 2 minutes..
While veggies cook, heat a drizzle of oil in a medium pan over medium high heat. Crack eggs into pan and season with salt and pepper. Fry eggs to preference. Turn off heat..
Fluff bulgur with a fork. Divide bulgur between bowls and top each with veggie stirfry and Fried egg. Garnish with scallion greens and peanuts..
Serve and Enjoy!.

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