In my years as a rebellious youth, I referred to stir fry as “fried salad”. Technically, I was not wrong. But, “salad” was a curse word for me because I hated all things healthy. Now that I am older and wiser, I do dabble in the art of cooking with vegetables more often.
I set out to create the most colorful stir fry possible. I did not use every vegetable in the produce section. I am not that crazy. I am also on a quarantine budget. However, I did try to make sure as many colors were represented as I could. I also decided to serve it on top of rice with a drizzle of spicy mayo. Here is the recipe for the delicious result.
Recipe:
- 1 lb ground beef
- 1/4 head green cabbage- shredded
- 1/4 head red cabbage- shredded
- 1/2 yellow bell pepper- thinly sliced
- 1/2 red bell pepper- thinly sliced
- 6 green onions- thinly sliced with the white and green parts separated
- 4 cloves garlic- minced
- 2 medium carrots- shredded
- 1/2 cup peas
- 1 8 oz can water chestnuts- chopped
- 2 TBSP sesame oil
- 1/4 cup soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 1 TBSP hoisin sauce
Spicy Mayo:
- 1 1/2 teaspoons chili garlic sauce
- 2 TBSP sriracha sauce
- 1 TBSP rice wine vinegar
- 1 1/2 teaspoons sesame oil
- 1/2 cup mayo
Instructions:
1. Spray a large skillet with cooking spray and heat over medium heat. Brown the ground beef. Drain the ground beef and set aside.
2. Heat 2 TBSP in the large skillet and add the cabbage, peppers, white parts of the green onion, and 3/4 of the shredded carrots. Stir fry until all of the veggies are tender.
3. Mix together the soy sauce, vinegar, and hoisin sauce. Pour the mixture into the skillet with the stir fried vegetables. Add the ground beef, water chestnuts, peas, and remaining carrots. Cook until all the way heated through. Sprinkle the green parts of the green onions on top.
4. In a small bowl, mix together the mayo, sriracha sauce, chili garlic sauce, sesame oil, and vinegar.
To serve: fill a bowl with freshly cooked rice, top with stir fry, then drizzle the spicy mayo over everything.
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