Expand Your Dinner Options with this Asian Stir-Fry Dish
If you are a busy working mom and entrepreneur like me, we know that sometimes time is tight and resources are low in the kitchen. When this is the case, its options we seek.
Asian style stir fry is always a tasty and versatile option. You can serve it over a bed of rice or noodles and you can add in your vegetables of choice (or what you have in the fridge or pantry).
The sauce and seasoning of the meat (if using) is the key to any successful stir-fry. Below please find my version of the “base” sauce. Double it as necessary, I’m not one for measuring but this serves my family of 5 nicely. I usually add meat or chicken, onions, red peppers, broccoli, carrots, zucchini, snow peas and water chestnuts. Mushrooms and tofu would be a great addition as well.
Another key ingredient to making this a quick and easy meal is to plan ahead. For example, if you are using onions in a dish on Monday and you know you’re making stir fry on Wednesday, cut up extra onions and keep them reserved in the fridge.
Here’s one of my recipes, what’s your favorite Asian Stir-fry recipe?
- 2 lb chicken or beef, sliced thin
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 red pepper, sliced
- 1 small package of snow peas
- 1 can water chestnuts
- Carrots, julienned
- 1 cup chicken or beef broth
- 2 Tablespoons of Hoisin sauce (or a spicy BBQ sauce works well too)
- ¼ cup of soy sauce
- 1 ½ tsp grated fresh ginger or 1 tsp of dried ground ginger
- 1 Tablespoon of cornstarch
- Olive, sesame or peanut oil
- S&P to taste
- 1 can Water chestnuts, sliced
- Cooked rice or Asian noodles
- Sprinkle meat (chicken or beef, whatever you are using) with salt and pepper and set aside.
- Mix all of the sauce ingredients in a large measuring cup or bowl and set aside.
- Heat 2 tablespoons of oil over medium-high heat in Wok or large non-stick pan, add meat and brown on both sides.
- Remove meat from pan and set aside. (Meat will not be cooked through yet).
- Add more oil if necessary to the pan, then add the vegetables and stir fry about 1 minute – just until the snow peas bright green and the onion begins to soften.
- Return meat to pan. Add in water chestnuts, then pour in the sauce, stir to coat. Cover and cook for about 5 minutes.
- Remove cover and cook for another 3-5 minutes or until chicken is cooked through and sauce has thicken.
- Serve over white rice or Asian Noodles
Servings: 4 – 5
How do you make your dinner quick & easy? Let me know your thoughts.
Betty Hakes is a working mom and entrepreneur. Her passion is to bring families back around the dinner table and to help business succeed locally and in the online space.
Picture: courtesy of desertculinary