SWEET & SPICY SRIRACHA

INGREDIENTS

1 pkg ulivit West Coast BBQ Bites (37g)

1 TBSP cornstarch or arrowroot powder plus extra as needed 

2 TBSP frying oil 

1-2 TBSP sliced green onion 

1-2 tsp toasted sesame seeds 

SAUCE 

1/2 cup water 

2 Tbsp Soy free substitute Seasoning Sauce – Coconut Aminos

2 Tbsp cup granulated sugar 

1 TBSP sweet chili sauce 

2-3 cloves garlic (peeled and minced) 

1-3 TBSP Sriracha 

1 TBSP cornstarch 

1 TBSP water 

1 tsp toasted sesame seeds 

DIRECTIONS:

1. Soak. Add ulivit West Coast BBQ bites, spice package and 1 cup hot water to a bowl. Stir, until all the bites are fully saturated. Let soak for 3 minutes.

2. Sizzle. Heat 1-2 tbsp oil on non stick pan over med-high heat. Add bites and water and cook until water is absorbed and bites are golden and a litle crunchy about 6-8 minutes.

3. Toss in the cornstarch and gently stir until bites are all covered and no powdery spots remain. Remove the bites from the pan and set aside.

4. Measure out water, coconut aminos, sugar, sriracha, and garlic in a small sauce pan and bring to a boil. Start with 1 TBSP Sriracha then add extra as desired at the end after taste-testing the spice level. You can always add more at the end if desired. 

5. In a small bowl, mix 1 TBSP cornstarch with 1 TBSP water together at a 1 to 1 ratio. Pour the cornstarch mixture into the bubbling sauce and whisk well. 

6. Reduce heat as needed and continue to cook another minute or two until the sauce thickens, whisking constantly to prevent sticking. Remove from heat and set aside.

7. Serve. Add West Coast BBQ Bites to sauce and coat thoroughly. Garnish with toasted sesame seeds and sliced green onion. Serve with your choice of grains and veggies. Dig In!  

DIRECTIONS 

Sauce  

1. In a bowl, combine all the sauce ingredients and whisk together. Set aside.

Stir-Fry  

1. Soak. Add ulivit Cowgirl Steak bites and 1 cup hot water to a bowl. Stir, until all the bites are fully saturated. Let soak for 3 minutes.

2. Sizzle. Heat 1-2 tbsp oil on non stick pan over med-high heat. Add bites and water and cook until water is absorbed and bites are golden and a litle crunchy about 6-8 minutes.

3. Toss in the cornstarch and gently stir until bites are all covered. Season with salt and pepper. Remove the bites from the pan.

4. In the same pan, add 1 tsp oil, fry the onions, ginger and garlic for 1 to 2 minutes. Add the sauce and bring to a boil. Add the ulivit bites and cook, stirring to warm through, and coat thoroughly with the sauce for 1 – 2 minutes.

5. Dig in! Serve with rice and broccoli &/or pineapple.

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Inspired by Jenn Laughlin - Peas and Crayons