Sunday, 6 July 2014


This weekend i actually had two days off work and I was excited to get into the kitchen and just lose myself in my cooking. As a treat to myself I went all out and made a little Asian meal for us what with it being my favourite cuisine. This sweet chili stir fry I dished up really hit the spot. My stir frys normally have a light and fresh sauce such as on my Speedy Stir Fry but this was my weekend off and time to indulge. The sweet chili sauce on this stir fry is beautifully thick, sticky but also just on the right side of healthy to not feel to guilty. Just!

You may of realised by now that sweet chili sauce is the key ingredient to this stir fry but you don't have to run out and buy some from the shop. If you have made some of my Sweet Chili Dipping Sauce for your Homemade Pizzas its a perfect way to use up any leftovers you may have. You can of course make a fresh batch if you like or if your pressed for time then a shop bought sweet chili sauce will work too.

The recipe below uses frozen Edamame beans which may be an unfamiliar ingredient to you to but you can find them in Asian supermarkets as well as larger UK supermarkets. They come in the pods so you will have to cook 200g worth in the pods to the packet instructions and peeling them before adding them in to the stir fry. If you can't find Edamame beans then mangetout or sugar snap peas will work just as well.

I'm keeping it veggie today too but you can of course use meat in your stir fry if you like. Fry your choice up in a bit of olive oil prior to starting the recipe below and then add it in with the veg and sauce two minutes before the end just to warm through again.

If you fancy an Asian treat this week then why not give this stir fry a go:


1 Chopped Pepper (Colour Is Your Choice)
1 Large Peeled And Diced Carrot
1 Tbsp Grated Ginger
2 Grated Garlic Cloves
150g Chopped Baby Sweetcorn
200g Chopped Chestnut Mushrooms
200g Edamame Beans (Cooked and Peeled)
4 Tbsp Sweet Chili Sauce
2 Tbsp Dark Soy Sauce
200ml Vegetable Stock
1 Tbsp Plain Flour
Salt And Pepper To Season
  1. Lightly oil a wok or frying pan and place on your hob until warm. Add in the peppers and carrots and fry for around 4 minutes until the carrots are just beginning to become tender.
  2. Add the ginger, garlic, corn, mushrooms and Edamame and fry for a further 5 minutes
  3. Whilst everything is frying, whisk the chili sauce, soy sauce, stock and flour together in a bowl until there are no lumps of flour and the sauce has thickened slightly. 
  4. Once the veg has finished frying, add the sauce, season, toss everything together and fry for another 2-3 minutes.

Serve with some egg noodles. Cook to packet instructions and then toss them through the stir fry just before serving with a smidge of the water you used to boil them in to coat the noodles in that delicious sauce and stop them going gloopy.

I've got the prefect side dish to go with your stir fry - keep an eye out for it on the blog shortly

Grab those chopsticks out and get stuck in!


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