This stir fry serves 3-4 people and uses the Xinjiang spice blend. This dish is quick and easy to make even with the busiest of weeknights.
Ingredients
- 1 small or 1/2 large red onion, finely diced
- 8 oz snap peas, cut into thirds
- 1 yellow bell pepper, diced
- 2 stalks celery, diced
- 1 pound hamburger
- Soy sauce, to taste
- 3 Tbs oil
- 2 Tbs minced garlic
- 2 1/2 Tbs Xinjiang spice blend
- 3 cups instant rice
- Slivered green onions, optional
Directions
- Heat oil to medium heat
- Add onions to oil and sauté until translucent.
- Add snap peas, bell pepper cook 4 minutes. Start instant rice and let sit until stir fry is finished.
- Add ground beef and break apart. When the meat is about halfway done, add the Xinjiang spice blend & celery. Be sure to sprinkle the spice blend all over the meat mixture.
- Add soy sauce to taste and serve with the rice. Add green onions, if using
Optional
- This is also great with shrimp or thinly sliced steak
The Stir Fry
Servings: 4 people
Ingredients
- 1 small red onion finely diced
- 8 oz snap peas cut into thirds
- 1 yellow bell pepper diced
- 2 stalks celery diced
- 1 pound hamburger
- Soy sauce to taste
- 3 Tbsp oil vegetable or canola
- 2 Tbsp garlic minced
- 2 1/2 Tbsp Xinjiang spice blend
- 3 cups instant rice
- Slivered green onions optional
Instructions
- Using medium heat, heat oil in pan
- Add onions to oil and sauté until translucent.
- Add snap peas, bell pepper and cook 4 minutes. Start instant rice and let sit until stir fry is finished.
- Add ground beef and break apart. When the meat is about halfway done, add the Xinjiang spice blend & celery. Be sure to sprinkle the spice blend all over the meat mixture.
- Add soy sauce to taste and serve with the rice. Add green onions, if using
Notes
This is also great with shrimp or thinly sliced steak