Saturday, February 21, 2015

20-Minute Spicy Sriracha Sausage and Zucchini Stir Fry

When you don't want to go out but also want to eat something delicious, I suggest pulling up your lovely Pinterest feed and seeming meals you have pinned and taking a chance.  That is exactly what we did the other night for dinner.  I wanted something spicy but did not want to go out.  I felt bored wit the food I had so I took a chance and looked at pins from pinterest.  Eureka!  I found this recipe from Baker By Nature and had to give it a try.  I made a few adjustments with the help of my sister and the final product was amazing.  We are making this again soon!

20-Minute Spicy Sriracha Sausage and Zucchini Stir Fry
modified from Baker By Nature

(1) 8 oz. package pad thai noodles or the like
2 Tbsp olive oil
1 tablespoon butter
3 links of spicy sausage
2 medium zucchinis, cut in half vertically, then cut into thin half moon shapes
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 large eggs, lightly beaten
1 Tbsp brown sugar
2 1/2 Tablespoons soy sauce
2 Tablespoons Sriracha hot sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
1/2 cup fresh cilantro (or more if you are like me)
3 green onions, sliced thinly
1. Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4-5 minutes).

2. While waiting for the water to boil, prepare the spicy Sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, Sriracha, ginger, and sesame oil.

3. In a large skillet melt 1 tablespoon of butter over medium heat. Add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside. Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add sausage and cook for 2 minutes on each side, or just until firm and bright pink. Remove with a slotted spoon and transfer to a clean plate; set aside. Add zucchini to the pan, increase heat to high, and remaining oil; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.

4 Add drained noodles to the skillet along with the cooked egg, sausage, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once!

This dish is nice if paired with a very chilled white wine. I highly suggest Fess Parker Chardonnay. Of course, I am partial to California wines. (Also, the Fess Parker Frontier Red is quite good and carried at BevMo. But let's not get me started on wines or else we will be here all month!)

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