Description
You’ll love this fresh and delicious, quick and easy stir-fry recipe that is ready to go in about 20 minutes!
Ingredients
For Stir Fry:
- 2–3 cups veggies of your choice. (Pictured above is broccoli slaw and yellow onions. I often also use broccoli, scallions, carrots, onions, peppers, spinach, squash, tomatoes, zucchini and/or various other veggies. Just about anything works.)
- 1/2 lb. of pasta or 1 1/2 cups rice (whatever is enough to make 3–4 cups of finished pasta/rice)
- 1 1/2 cups protein (beef, chicken, pork, shrimp, seafood, tofu, etc.)
- 2 tbsp. olive oil
For Sauce:
- 2–3 Tbsp. soy sauce (to taste)
- 1 Tbsp. brown sugar (more if you want a sweeter stir fry)
- 1 Tbsp. rice vinegar
- 2 cloves garlic, minced
- 1/2 tsp. sesame oil
- 1 tsp. sriracha (optional – add more/less to taste)
- freshly ground black pepper, toasted sesame seeds, and/or chili flakes (optional)
Instructions
- Prepare noodles or rice according to directions.
- In a small saucepan, add in each of the sauce ingredients and whisk together. Cook over medium heat, stirring occasionally, until the brown sugar is dissolved. Do not burn.
- Meanwhile, stir-fry your protein (meat, tofu, etc.) in a large skillet or wok with olive oil over medium-high heat until cooked. Remove protein from skillet and set aside.
- Add veggies to skillet, and stir to coat in the remaining oil. (Add 1/2 Tbsp. oil if need be.) Stir-fry the veggies in the skillet over medium-high heat for 3-4 minutes. Then add in the (drained) noodles or rice, along with the cooked protein. Pour sauce evenly over stir fry and stir to coat. Cook an additional 1-2 minutes. Add sesame oil and sriracha (optional). Then garnish with sesame seeds and freshly ground black pepper, and serve!
Notes
Recipe adapted from Kohler Unlimited.
Yum, yum, yum! I made this for my lunch today with the same ingredients as you…shrimp, broccoli slaw and onions. It was delicious. I really liked the sauce, much better than greasy take-out! Thanks.
Made this for dinner tonight – so good! I used your ingredients and added some bell pepper. This recipe is a keeper!
Love your blog! As a poor college student, I make stir fry all the time! I love this sauce recipe though; can’t wait to try it!
I just made this…didn’t have any rice vinegar, but it came out delicious! Great recipe I will definitely use again and again!
This was just what I needed to find when I had a handful of different leftover veggies! I added about 1/8 teaspoon of red pepper flakes and didn’t feel it was very spicy (maybe just a bit warm) for anyone who is curious.
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This was delicious. Thanks!
★★★★★
I’ve made this twice now with sliced mushrooms, zucchini, bok choy, and tofu. First with rice noodles then with leftover rice from the day before. Its soo easy that I’m starting to really love stir frys! They’re a great way for getting your veggies and for using fridge leftovers. Delicious!
★★★★★