Print

Stir Fry Many Ways

Prep

Cook

Total

This recipe is very lax. Use any veg you have on hand and vary the seasonings according to your taste. Choose Thai or Japanese flavors.

Ingredients

Instructions

  1. Chop your choice of Veg and keep them separate on a cutting board
  2. Prepare the protein by stir frying in a glaze of hot oil until browned and chicken is cooked, set aside
  3. Make the sauce of your choice
  4. For Thai: blitz the Garlic, Ginger, Lemongrass, Lime Leaves, Basil, Sugar, Cilantro and Chili (if using) in a food processor until fine, adding a bit of Veg Broth if needed to make a paste
  5. For Japanese: mix Broth, Soy, Vinegar, Mirin, Sesame Oil and Orange Juice and shake well
  6. For Thai: heat a glaze of neutral oil in the wok until hot and stir fry the spice paste a few minutes
  7. For Japanese: heat a glaze of Sesame Oil and stir fry the Garlic and Ginger a few minutes
  8. Add the hard veggies and stir fry a few minutes, then adding the softer veggies, stir fry a few more minutes and then add the protein, bamboo shoots and water chestnuts if you like
  9. Cook until the veggies are tender crisp, adding a bit more broth if needed but don't make it soggy
  10. Add the protein and stir till hearted through
  11. Top with sliced Green Onions and serve over steamed rice or noodles

Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/918/