Sweet & Spicy Szechuan Veggie Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• bulgur wheat
  ½ cup
• button mushrooms
  6 oz
• cooking oil
  1 tbsp
• eggs
  2 unit
• ginger
  1 unit
• mushroom stock concentrate
  1 unit
• onion
  1 unit
• peanuts
  ¼ cup
• salt
  1 tsp
• scallions
  2 unit
• sugar
  1 tsp
• sweet soy glaze
  3 tbsp
• szechuan paste
  1 tbsp
• water
  1 c, ¼ cup

🍳 Cookware

• small pot
• large pan
• medium pan

1. 

   1

   Wash and dry all produce. Halve, peel, and very thinly slice onion . Peel and mince or grate ginger . Trim and thinly slice scallions , separating whites from greens. Trim and quarter button mushrooms . Halve, core, and dice bell pepper into 1-inch pieces.

   onion: 1 unit, ginger: 1 unit, scallions: 2 unit, button mushrooms: 6 oz, bell pepper: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot . Add ginger and scallion whites; cook, stirring occasionally, until fragrant, ⏱️ 2 minutes . Stir in bulgur wheat , water , mushroom stock concentrate , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, bulgur wheat: ½ cup, water: 1 c, mushroom stock concentrate: 1 unit, salt: 1 tsp
3. 

   3

   While bulgur cooks, add peanuts to a large pan over medium heat. Cook, shaking pan frequently, until toasted and fragrant, ⏱️ 3 minutes . Transfer peanuts to a cutting board. Once cooled, roughly chop.

   peanuts: ¼ cup
4. 

   4

   Heat a large drizzle of cooking oil in the same pan over medium-high heat. Add mushrooms, bell pepper, and onion. Cook, stirring, until slightly tender, ⏱️ 7 minutes . Stir in sweet soy glaze , half the szechuan paste , water , and sugar . Cook, stirring, until sauce has thickened and veggies are coated, ⏱️ 2 minutes .

   sweet soy glaze: 3 tbsp, szechuan paste: 1 tbsp, water: ¼ cup, sugar: 1 tsp
5. 

   5

   While veggies cook, heat a drizzle of cooking oil in a medium pan , preferably nonstick, over medium-high heat. Crack eggs into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.

   eggs: 2 unit
6. 

   6

   Fluff bulgur with a fork. Divide bulgur between bowls; top each with veggie stir-fry and a fried egg. Garnish with scallion greens and peanuts. Serve.