Sweet n’ Spicy Szechuan Stir-Fry
with Ginger Bulgur and Fried Egg
Sweet n’ Spicy Szechuan Stir-Fry
with Ginger Bulgur and Fried Egg
Cooking Instructions
- 1
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.
- 2
Hit a drizzle of oil in a small pot. Add ginger and scallion white; cook, stirring occasionally until fragrant, 1 to 2 minutes.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Fluff bulgur with a fork. Divide bulgur between bowls and top each with veggie stirfry and Fried egg. Garnish with scallion greens and peanuts.
- 9
Serve and Enjoy!
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