Burn and Stir Fry Recipe

Here is a quick and easy way to make a stir fry hotter than you can find at most restaurants. The recipe can vary any way that you like, using various veggies and meats. I will use chicken in this one. The heat can come from fresh peppers or a powder. I have a collection of powders, which are much easier to work with in a quick recipe like this.

*1/4 cup canola oil
*1/4 cup soy sauce
*1 teaspoon pepper powder (habanero, Thai, cayenne, red pepper)
*1 lb chicken
*1 green bell pepper
*1 broccoli crown, chopped
*4 white onion slices
*6 white cabbage slices
*10 baby carrots, sliced in thirds
*1 package bean sprouts

Slice the chicken, bell pepper. onion, cabbage and carrots in long, thin slices. Set aside. Heat oil on medium-high in a wok, electric skillet or large frying pan. Add to oil. Fry until white on both sides. Add all the veggies and fry uncovered for 5 minutes, stirring frequently. Add soy sauce, reduce heat to medium-low and cover. Cook for 10-15 minutes or until cabbage has cooked down but not mushy. Increase heat and add pepper powder. Stir frequently for another 2-3 minutes or until sauce is absorbed/cooked off. Immediately remove from wok and serve with a side of white rice. Feeds 3-4 people.