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Sweet Cayenne Stir Fry Recipe

 Hello. C J here. It’s been ages since I did a food post here. If you’re new to the blog, hello! I wear a number of hats here but not all at once. Today I’m doing food. This recipe is currently the longest running recipe design project I still have after the completion of my cookbook Cooking With a Wolf – Food for the Busy Chef. The longest one I’ve done took 15 years to reverse engineer dragon soup by taste. This one has lasted around 8 years. Here is it, my recipe for sweet cayenne stir fry.

This recipe will be in the upcoming Quantum card game Expansion Food of the World, where I outline the five to ten most fundamental recipes in ten real world cuisine. I’ve already got the Spanish-Mexican  set done and I’m working here on Pan-Asian cuisine. All of the cards will feature hand drawn images of the food, crafting recipes in Quantum’s gems system, real world recipes and gameplay mechanics for use in the game. Find more recipes here under the Food label.

Ingredients
Two Cups Sticky Rice
Three Cups Water
One Batch of Fried Chicken (see Cooking With a Wolf for the recipe)
One Carrot
One Large Onion
One Quarter Cup Sugar
Two Tablespoons Soy Sauce
One Tablespoon Cayenne Pepper Sauce
One Tablespoon Corn Starch
Two Tablespoons Water

For the Stir Fry
Mix the sticky rice and water in a medium pot. Bring to a boil. Reduce to a simmer and cover for 20 minutes.

Trim the ends on the carrot and slice it in half long ways. Take both halves and slice them in half long ways again. Take the quarter carrots and slice them into 1-2mm half moons. Peel and finely dice the onion. The small pieces of vegetable will cook faster when they hit the oil.

In a small saucepan with the fan on heat the sugar, soy sauce, cayenne pepper sauce and one tablespoon of water. Stir until combined. Combine the corn starch with the rest of the water in a small bowl. Stir into the sauce and stir until the mixture becomes clear and thicker. Take off the heat.

Heat three tablespoons of canola oil in a chicken fryer over medium-high. Add the vegetables and stir fry for 3-5 minutes. Add the chicken bites and the sauce. Stir fry over medium-high for another two minutes.

Serve hot with the sticky rice.

C J Mcpherson


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