Simple Stir-fry Recipe

Ingredients:

For the stir-fry:

  • 1 tablespoon neutral oil (canola, vegetable, peanut)
  • 1 pound protein of choice: chicken breast, shrimp, tofu, thinly sliced beef, etc. (cut into bite-sized pieces)
  • Salt and pepper
  • 2-3 cups mixed vegetables: broccoli, carrots, bell peppers, snap peas, mushrooms, baby corn, etc.

Aromatics:

  • 1-inch piece of ginger (minced), 3 cloves garlic (minced)

For the sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar (or white wine vinegar)
  • 1 tablespoon honey (or brown sugar)
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Optional garnishes:

  • Sesame seeds
  • Chopped green onions
  • Crushed red pepper flakes

Instructions

Prep work:

  • Cut your protein into bite-sized pieces and season with salt and pepper.
  • Chop your vegetables into roughly similar sizes.
  • Whisk together the sauce ingredients in a small bowl.

Cook the protein:

  • Heat a large skillet or wok over medium-high heat. Add the oil.
  • Cook the protein until browned and cooked through. Remove the protein from the pan and set aside.

Cook the vegetables:

  • Add a little more oil to the pan if needed.
  • Stir-fry the vegetables, starting with the ones that take the longest to cook (like carrots, broccoli) and adding quicker-cooking ones later. You want them crisp-tender, not mushy.
    Add the aromatics (ginger and garlic) and cook for 30 seconds, until fragrant.

Combine and thicken the sauce:

  • Return the protein to the pan.
  • Give the sauce a stir and pour it over the protein and vegetables. Bring to a simmer. The cornstarch will thicken the sauce as it cooks. Simmer for 1-2 minutes until the sauce coats everything.

Serve and enjoy:

  • Serve immediately over rice or noodles.
  • Garnish with sesame seeds, green onions, and red pepper flakes if desired.

Tips:

  • Be flexible: Use whatever vegetables and protein you have on hand. Even frozen veggie mixes work!
  • Don’t overcrowd the pan: Cook the vegetables in batches if necessary for better browning.
  • Adjust the sauce: Taste and adjust the sweetness, saltiness, and spiciness to your liking.

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