I know what you’re thinking: this can’t possibly be very good because it’s ‘just stir fry’. Guess again. This is seriously delish.
The original recipe called for the addition of chipotles in adobo sauce. Chipotles are one of the few ingredients that I just don’t love. It’s not because of their flavor exactly, but the fact that they can quickly overpower an entire dish. I didn’t want my stir fry to taste like chipotle peppers, so I substituted some Thai chile paste instead.
This stuff is h-o-t HOT. A little goes a loooong way, but it adds a depth of flavor that without, would leave this dish completely ordinary.
The icing on the cake? Serve this super simple (and extremely weeknight-dinner-friendly) meal atop plain old jasmine rice that you’ve jazzed up with coconut milk. Just cook the rice according to package directions in coconut milk instead of water. Simple, but makes a huge difference in flavor.
I like this slimmed down version with just peppers and onions, but of course you could go crazy and add your favorite stir fry veggies: baby corn, water chestnuts, broccoli.
I always have chicken on hand, but next time I’ll make this with beef because, well, who doesn’t love beef stir fry?
Definitely a winner. Can’t wait to make again soon!
*Recipe adapted from How Sweet It Is.