Spicy Stirfry

Inspired by a recipe found in Food Network Magazine

• 3/4 lb meat, thinly sliced, or tofu of some variety, cubed
• 1 leek, sliced
• 1 smallish onion, sliced vertically
• 1 cup grated carrot
• 2 cups grated cabbage
• 5 green onions, finely chopped
• 1 pimento pepper, seeded and sliced
• 4 cloves garlic, crushed
• 1 tbsp grated ginger
• 1 tsp cornstarch
• 2 tbsp peanuts, finely chopped
• salt
• oil

Sauce

• 3/4 cup chicken [or veggie, mushroom, lobster, whatever] stock
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp brown sugar
• 2 tsp sweet chili sauce
• 1 tsp sesame oil
• 1 tsp palm sugar, grated if necessary (if unavailable, substitute brown)
• 1 tsp chili paste (sambal oelek)

Combine sauce ingredients in a bowl and set aside. Combine protein with 1 tsp cornstarch in another bowl.

In a large skillet or wok, heat some oil over medium-high heat. Add protein and cook, stirring often, until nicely browned. Remove and add to sauce.

Add a little more oil if necessary to the pan and start with the onions. When they're tender and turning brown on the edges, add green onions, garlic and ginger. Stir constantly to keep them from burning for about a minute. Add veggies in order of cooking time. (For this: pepper, leek, carrot, cabbage.) Cook until everything is happily crisp-tender and ready. If you need some liquid to keep things happily frying, add a tablespoon or two of the sauce.

Add sauce and protein. Stir frequently until thickened. It'll take a few minutes. Serve over rice. Garnish with chopped peanuts or sesame seeds.