Dinner comes together super fast with some precut Asian Veggies. You can cook up some rice or noodles to serve it. I leave a note on the fridge for the first person home to start the rice in the rice cooker. Stir Fry for just a few minutes and choose a healthy bottled Stir Fry Sauce or whip up your own with a bit of Soy Sauce, Sesame Oil, Garlic, Ginger and a bit of Honey or Brown Sugar. Sprinkle on some Cilantro and Sesame seeds and you have a healthy, fast Asian Stir Fry for a weeknight meal. You can toss in some precooked Chicken or Tofu, Cashews or Hot Peppers to personalize it just the way you like. My kind of weeknight meal.
Asian Stir Fry
Prep
Cook
Total
Yield 4-6
Use a variety of vegetables and protein for a quick, healthy dinner
Ingredients
- 2 cups Tofu chunks or Chicken (Sliced Thin)
- 2 stalks Celery
- 3 Carrots
- 6 Mushrooms
- 1 large Zucchini
- 1 Onion
- 1 small head Broccoli
- 1 Red or Yellow Peppers
- 1 cup Snow or Snap Peas
- 2 cups Cabbage or Greens
- 1/2 cup Teriyaki Sauce or Soy Sauce/Rice Wine/Honey/Sesame mixture
- Cashews or Seeds
- Cilantro
- Chopped Green Onions
Instructions
- Chop all the Vegetables into same size chunks
- Heat a bit of Sesame Oil in a wok or large skillet until very hot
- Add the Chicken or Tofu and stir fry until browned, 5-7 minutes, remove and set aside
- Add a bit more Oil and stir fry the hard vegetables 2-3 minutes (carrots, onions, zucchini, peppers)
- Add the remaining vegetables and protein, stir fry over medium high heat a few more minutes
- Toss in the sauce and heat through
- Serve with nuts, green onions and herbs for garnish
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