Dive into the scorching heat of our Spicy Ghost Pepper Veggie Stir-Fry, featuring a hint of Extreme Ghost Pepper Mash. This dish brings together a medley of colorful vegetables and a spicy sauce that showcases the fierce flavor of one of the hottest peppers on the planet—Bhut Jolokia. This stir-fry is perfect for those who want to explore extreme spice levels while enjoying a hearty, plant-based meal.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper (any color), julienned
- 1 zucchini, sliced into half-moons
- 1 carrot, julienned
- 1 head of broccoli, cut into florets
- 1/8 teaspoon Extreme Ghost Pepper Mash
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- Juice of 1 lime
- Salt to taste
- Optional garnishes: Sesame seeds, sliced green onions
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the onion and garlic, sautéing until they begin to soften.
- Add the bell pepper, zucchini, carrot, and broccoli to the skillet. Stir-fry for about 5-7 minutes, or until vegetables are tender-crisp.
- In a small bowl, whisk together the Extreme Ghost Pepper Mash, soy sauce, sesame oil, honey, and lime juice. This will be your stir-fry sauce.
- Pour the sauce over the vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Season with salt to taste and adjust the heat by adding more Ghost Pepper Mash if desired, but handle with caution.
- Serve hot, garnished with sesame seeds and sliced green onions if using.
Yield: Makes 4-6 servings.
