Even if all you’ve got in your house is the most basic ingredients, that doesn’t mean you can’t whip up a great meal. For example, this stir fry uses ingredients that you probably have lying around if you ever make Asian-inspired food. This recipe is pretty easy and doesn’t take very long. Here’s how to make it.
You’ll Need:
- Whatever stir fry veggies you like, they can also be frozen (peas and carrots, bok choi, broccoli, etc.)
- A protein
- Garlic and ginger
- Chicken stock
- Soy sauce (preferably reduced-sodium, to give you more control of how salty the dish will be)
- Sesame Oil
- Salt and pepper to taste
Start by heating some oil in a pan and grating in your fresh garlic and ginger. Let them toast until fragrant, about a minute. If you’re using onions or mushrooms, fry these up at the same time. This is also the time to add and fry up your protein. (Unless it is egg, then add it at the end or cook in a separate pan.)
Next, pour in chicken stock to about half an inch above the bottom of the pan. If you need to steam any of your veggies, throw them in now and cover, let simmer until the veggies are steamed. If not, throw in all your veggies (for example if using frozen), and bring the stock to a boil. Let the stock cook and mix until it’s a bit thicker and coats the vegetables.
Now, pour in your soy and mix, tasting as you go. Be careful, if you’re using powdered stock and full-sodium soy sauce you can easily end up with a VERY salty dish.
Finally, add sesame oil and any other flavors you like, then add salt and pepper to taste. Garnish with green onions and sesame seeds, serve over rice.
