Hot Sauce Stir Fry

fajitatx

The longer I live in Texas, the more I feel closer to my heritage, at least from a food perspective. Having grown up in Michigan, the idea of Guacamole was some green type stuff that came out of a tub. Fresh avocados were a rarity and cost an arm and a leg (they are available more often now in Michigan, but still about 2-3 times the cost of what they are here in Texas, which makes sense since we are closer to Mexico and CA, the main producers of such).

But I digress, I was never much into hot sauce growing up. These days, I put it on all kinds of food. Eggs are my favorite food to put it on, in terms of as a sauce put onto a dish that has been completed.

But for a while now, I do a mock-stir fry (no wok, but I use a hot pan and some canola oil). I do a mix of teriyaki sauce with my favorite hot sauce, Cholula.

I put in something like 9-10oz of raw chicken or if I am feeling like beef, 6-9oz, I don't like the way pork comes out, but whatever floats your boat.

About 2 TBS of teriyaki sauce is added to the meat. Then I pour on probably about a good 1 - 1.5 TBS of Cholula hot sauce (their Chipotle version is really killer). Then brown up the meat, once it looks mostly done, remove it and weigh it.

Then add in vegetables. This could be cabbage, or bok choy, peppers, mushrooms, celery, broccoli, asparagus, green beans or whatever. I have been measuring it all in grams lately, so probably something like 200-300g of vegetable goes in, then I put the meat back on top, add a little bit of Cholula and teriyaki sauce (maybe tsp of each, your choice), then keep it stirring until you the vegetables are to your liking.

The two flavors mix really well and I have found that spicy food really does help to curb the appetite a little.