Sriracha Stir-Fry & Day 2 Spring Rolls

               The last thing you probably want in this heat is a ridiculously spicy meal. Sorry to say folks, but that is just what this week’s post is going to bring you. So go ahead, turn up the AC, pour yourself a large glass of water, rock the tank top and let’s get cookin!

                This dish sort of came from 2 blogs, one- Stephanie Cooks and the other- So Tasty, So Yummy. It seems as though Stephanie adapted her recipe from STSY’s Katie, so I looked at both and took aspects of each, as well as modified with what I had in stock. I also upped the amount of some ingredients as I like my sauces, well, saucey!  Anyway, the dish was incredible! However, you really have to be a “heat-seeker” to agree with me. If you are like mi madre, and request your Thai dishes, “mild, mild, very mild,” then you should either leave out the Sriracha in the sauce completely or just do 1 TBSP. There is still Sriracha in the marinade though so even if you omit it from sauce, it will still be a touch hot. Just a warning friendsJ

                Now for the Day 2 Spring Rolls: OMIGOODNESS, if I could only computer-transport some to you right now! They were beyond great. Again though, since my original dish was very spicy, so were these little fried bundles. I had never used won ton wrappers before, so this was quite an adventure to tell you the truth. I figured that filling, rolling, sealing and frying these treats would be a walk in the park. Well let’s just say it was more like a sprint in the park! Haha, well maybe it wasn’t that bad, but luckily because I took a lot of photos, I think you’ll be fine. Which is good because if you make the first recipe, you just have to make the second! You’ll be thankful you did, I know it! Enjoy…..

Sriracha Stir-Fry & Day 2 Spring Rolls

Serves: 3-4

Adapted From:  Stephanie Cooks and So Tasty, So Yummy

OBJ: TCW be able to make some sort of stir-fry that mimics the flavor and heat of her favorite Thai dish: Pad Kee Mao

 Ingredients:
1 ½ -2 boneless chicken breasts, cut into pieces
Marinade for chicken:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1 tbsp Sriracha
Sauce:
2 tbsp  and 1 tsp cornstarch
8 tbsp water
2 tbsp Sriracha
2 tbsp soy sauce
1 tbsp fish sauce

2 tbsp oyster sauce
Stir Fry:
1 green and yellow zucchini, chopped

I  (7 ounce)can baby corn nuggets, drained
3 carrots, peeled and chopped
1/2 onion, chopped
2 tbsp cooking oil, divided
2-3 cloves garlic, chopped

½ package Thai stir- fry rice noodles, made to box directions except rinse under hot water at end

Procedures:
1. Toss ingredients for marinade in a bag. Add chicken- allow to marinade 30 minutes or longer- I did 2 hrs
2. Once ready to cook, combine the sauce ingredients in a small bowl and set aside
3.  In a wok or large skillet add 2 Tbsp oil and heat over high flame. Once hot, add the veggies and garlic

4.  Cover and cook 5 minutes, until heated through and softened. Remove veggies and garlic from the skillet to a plate/ bowl and cover
5. Add the other Tbsp of oil along with the chicken. Stir and cook until cooked through. Add the sauce mixture and turn up the heat, allowing the sauce to thicken, stir throughout this process. Once thick, add the veggies back to the skillet, toss together and heat for 1 -2 minutes. Serve over rice noodles or rice

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Day 2  Spring Rolls

 

Ingredients:

Won ton wrappers, about 12-15

Leftover stir fry mixture, without noodles or rice

1 Cup canola or vegetable oil

Store bought or leftover packets of Duck sauce

Salt

Procedures:

1. Finely chop your leftover stir- fry mix

2. Place 1 ½ tsp of mixture on one end of won ton wrapper, wet edges of wrapper with water, roll over once, fold edges toward each other, then continue to wrap up, seal & pinch edges with your fingers, repeat with remaining leftovers and wrappers

3. Heat oil in a deep skillet (enough to fill ¼ way up the sides of skillet), once hot (test with back of wooden spoon-if bubbles go right up spoon-you’re ready), add wontons to oil (don’t crowd the skillet though, about 5-6 is probably fine)fry one side of spring rolls until brown, then flip to fry other sides, about 1 minute for each side, remove to paper-towel lined plate, sprinkle with salt and serve with Duck sauce

Here is my how-to in pictures:....

The one I'm pointing to is the optimal appearance you are going for. You can see all my trials though, FYI- they all fry wonderfully and, as long as each opening is pinched and sealed, do not ooze!