Check out this quick, easy recipe for stir fry and with endless variations. Nice way to get in lots of veggies!
- Chicken, beef, shrimp, or tofu
- Veggies of your choice, chopped into bite-size pieces
- Glaze, marinade, or sauce of your choice
- 1T toasted sesame oil
- Brown rice, rice noodles, or whole wheat pasta
Heat sesame oil in a wok or stir fry pan. Toss in protein (I used chicken and then added tofu sprinkled with nutritional yeast) with any long-time-to-cook veggies (like onions or peppers). When cooked all the way through, toss in other veggies (last night I used zucchini, broccoli, & snap peas, but in the past I have loved eggplant, cherry tomatoes, red & green peppers, mushrooms, bamboo shoots, water chestnuts…pretty much whatever you have on hand). Add sauce and stir.
When fully heated, serve over cooked brown rice. Could add low-sodium soy sauce to taste.
Could cut up all the veggies ahead of time and store in baggies in fridge- then could make a tiny, fresh batch of stir fry very quickly and easily each night.
This is also the gist behind shishkabobs that we skewer up and cook over an open campfire, brushing on this same amazing garlic hoison glaze while rotating & roasting.
What are your favorite stir fry recipes, ideas, tips, or tricks? Anyone have a good homemade sauce recipe?