The Gourmet Collection Spicy Stir Fry Blend
Perfect for lovers of spicy food
An incredible mix inspired by Asian flavors, and containing lower salt content than other spice blends, The Gourmet Collection Spicy Stir Fry Blend goes with everything.
TASTING NOTES FROM THE CURATOR
A blend that includes red bell peppers, hot chili peppers, and just the right amount of coriander, mustard, and garlic, it’s naturally spicy but doesn’t burn or linger. You’ll want to sprinkle on it all of your food!
PREPARATION AND PAIRINGS
If you like spicy food, you will love putting this on everything—from mashed potatoes, to sandwiches, to meat marinades, it goes with anything you want to put a bit of kick to! And yes, it is absolutely perfect for Szechuan Spicy Stir Fry.
- Make your Szechuan sauce by whisking together soy sauce, brown sugar, cornstarch, chili garlic sauce or Sriracha, rice vinegar and The Gourmet Collection Spicy Stir Fry Blend. Set aside.
- Sauté thinly sliced flank steak in a pan with vegetable oil on high heat. Cook until cooked through, then transfer to a clean plate, and set aside.
- Add more vegetable oil to the pan, and sauté thinly sliced onions and red bell peppers. Cook until a little crispy. Add in minced garlic, and sauté for about a minute more.
- Reduce heat and add the steak and Szechuan sauce to the pan, and toss with the vegetables until the sauce thickens.
- Remove from heat. Serve immediately, over rice or noodles.
A SICHUAN STORY
Sichuan, or Szechuan cuisine is a style of cooking from the Sichuan province in China. It’s characterized by big, bold flavors from the generous use of garlic and chili peppers, making many of their dishes spicy and pungent. The uniqueness of Sichuan peppers also lends heat and complexity to their flavors. Some common techniques in Sichuan cooking include stir frying, steaming, and braising, to name a few. Many dishes from Sichuan gastronomy are popular and well-known the world over, like chili oil wantons, hot and sour soup, Kung Pao chicken, mapo tofu, and spicy stir fry.
Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer.