Soy Loco Stir Fry Tacos
Preparation Time: 15 minutes
Cook Time: 25 minutes
One of our favorite things about this Daniel Shemtob dish is that you can make it in 30 minutes, using just about any vegetables you have on hand. If you’re really short on time, you can bypass the stir fry sauce and substitute a store-bought favorite.
1 package CravOn Anytime Diced Fries
Shredded cheese and sour cream, if desired
Stir Fry Sauce
1/4 cup chicken broth
2 tsp rice wine vinegar
1/4 cup soy
2 tsp toasted sesame oil
3 Tbs garlic chili paste (Sambal Oleck)
3 Tbs hoisin
Preheat oven to 450°F. Place diced fries in oven for 20-25 minutes.
Meanwhile, heat stir fry sauce ingredients in a saucepan. Stir until blended and set aside. Cut any vegetables you wish into 1/4 inch cubes. Roughly 5 minutes before the fries are done, heat a sauté pan on high. Add oil and cut vegetables, cooking till done. Add the stir fry sauce back to cooked vegetables to taste.
Once crispy and golden, transfer the fries to a sauté pan, add 2 tablespoons of stir fry sauce and cook for an additional 30 seconds.
Your stir fry is ready to go! Heat up your taco shells in a pan; add fries and vegetable stir fry to your taco shell and top with cheese, sour cream or any other toppings you like.