Sweet Chili Vegetable Stir Fry

Contributed By: John in Bibs

This recipe made 10 servings

Directions:

1. Chop the peppers and broccoli into bite size pieces.
2. In a large skillet, add ½ cup of soy sauce along with all of the vegetables.  Cover and cook, stirring occasionally until hot clear through.
3. Add 1 bottle of Chili Sauce, and cook for a few more minutes. 
4. Spread the mixture onto your parchment or silicone lined trays.  Add dividers to make 10 total portions.
5. Pre-freeze until solid. 
6. Freeze dry.
7. Store in one serving portions in mylar bags for long-term storage. (I added my stir fry to a Ziplock and stored it with my Chicken Fried Rice).

Rehydration:

Add 1 cup of boiling water, stir, cover and let sit for 2 minutes.  Stir and let sit for an additional 2 minutes.  This is one serving.  Serve with rice or your side of choice.

Notes:

There are many ways to use this stir fry.  Of course you can serve it over rice or noodles.  But you can also use it in your morning scrambled eggs, roll it into a tortilla, or stir into your soups to add some nutrition.

Nutritional Value Per 1 serving

Calories: 142  Protein: 5 g   Fat: 0 g   Carbohydrates: 31 g   Sugar: 13 g   Fiber: 5 g

Cycle times & rehydration for reference only. Your results may vary.