Tristen Webb Looking for a fun dish to use some of those extra vegetables you have in the fridge? There are so many different ways that you can make this stir fry, so be sure to try them all!
Ingredients:
Serves 4-6
- Whole Grains 1 cup dry (choose one)
- Brown rice
- Noodles
- Quinoa
- Barley
- Protein 1 pound (choose one)
- Chicken breasts or thighs
- Sirloin or flank steak
- Extra firm tofu, drained and cut into 1-inch cubes
- Vegetables 2 to 3 cups, sliced or chopped
- Onion
- Carrot
- Broccoli
- Snap Peas
- Yellow Squash
- Sauce: mix all ingredients together in a small bowl (choose one below)
- Spicy Soy Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon jalaneño, minced
- 1 teaspoon ground ginger
- Teriyaki Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Spicy Soy Sauce
Instructions:
- Wash hands with soap and warm water.
- Cook the grains according to the package instructions.
- If using chicken or steak, trim it and cut into cubes or thin slices. Season with salt and pepper to taste.
- In a large pan, heat 1 tablespoon of oil on medium high. If using chicken or steak, add it now and cook until golden brown and cooked through. Transfer to a plate.
- If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before adding in step 6.
- Add the harder veggies (like onion, fresh carrots, and fresh broccoli) first. As they begin to soften, add softer veggies (like squash) and tofu, if using, Cook for 3-5 more minutes or until veggies are tender.
- Prepare the sauce in a separate, small bowl.
- Add the sauce and meat to the vegetables. Over medium heat, cook until the sauce has thickened enough to coat the spatula.