Stir fry is a staple recipe for me and is surprisingly simple to make. Need to get rid of some veggies in the fridge? Make stir fry. Craving a quick, easy and cheap dinner? Make stir fry. Want to get a little fancy in the kitchen and dress it up? Make stir fry. This recipe is customizable to your tastes, but I have included some of my favorite ingredients that I think no stir fry can go without. You can also switch up your base between rice or noodles.
Yield: 4-6 servings
Stir Fry Ingredients
2 cups cooked rice or noodles
2 tablespoons sesame oil
2-3 cloves garlic, minced or grated
1 tablespoon fresh grated ginger
1 bell pepper, sliced
2-3 carrots, cut into matchsticks
1 15 oz can of corn, drained and rinsed, or 1 can baby corn, drained and rinsed
1 10 oz bag frozen green peas
4 oz mushrooms, sliced
6 oz shredded white cabbage
3-4 eggs, lightly beaten
Sesame seeds, for garnish
Sliced scallions, for garnish
⅓-½ cup water
⅓ cup soy sauce
3-4 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon oyster sauce (optional)
Sriracha, to taste
1. In a large sauté pan (or a wok, if you have one), heat sesame oil over medium-high heat.
2. Add garlic and ginger and sauté until golden, about 3-5 minutes.
3. Add carrots and peppers, and cook until desired tenderness, about 7-8 minutes.
4. Add mushrooms, corn, peas and cabbage and cook until cabbage has condensed.
5. While the vegetables are cooking, whisk together the sauce ingredients. Set aside.
6. When the vegetables are nearly done, move them to one side of the pan. Pour the beaten eggs into the empty side of the pan and cook.
7. Stir together the vegetables and eggs, and slowly pour in the sauce.
8. Allow to simmer until the sauce has slightly thickened, about 5 minutes.
9. Stir in rice or noodles to soak up the sauce and serve. Top with additional Sriracha, sesame seeds and scallions if desired.
By Ally Cefalu, Contributing Writer