This is it!
The perfect little sauce you’ve been waiting for.
I love Asian flavors and I’ve been experimenting with different recipes for several years now.
The recipe that I’m about to share (or some version of it) has been my go-to for quite a while.
Stir fry is called fast-food at my house and it’s a great way to get a lot of variety into your diet.
It’s also great for a quick, tasty lunch so consider scaling this recipe to ensure enough for leftovers.
Everything will come together pretty quickly so it’s a good idea to get all of your ingredients prepped ahead of time.
1) Start by making the sauce.
I don’t usually cook the sauce until I bring all of the ingredients together.
Be mindful that the sauce will need to simmer in order to thicken.
2) Prep your veggies.
Prepare all of the veggies that you’ll be using and place them on a tray to add in according to cooking time.
When selecting vegetables, think color!
Different colors bring different nutrients to the table.
Here are some examples:
Orange/red could be carrot, butternut squash, sweet potato, sweet bell pepper or cherry tomatoes…
Green could be broccoli, asparagus, green beans, okra, snow peas, scallions…
Pale or white could be onion, cabbage, cauliflower, fennel, turnip, daikon, bok choy, …
You get the idea.
Select at least one from each color category to ensure max nutrients and eye-pleasing deliciousness.
Try busting out of your usual veggie rotation and get some new veggies or varieties in there.
Our ancestors used to eat over one hundred different varieties of vegetables according to season and availability. It’s estimated that most of us just circle around the same fifteen or so.
Also use the stir fry opportunity to get some leafy greens into your mix. Leafy greens (such as kale, spinach, Swiss chard and collard greens..) pack a ton of nutrition and won’t alter the flavor of your dish.
Remember to add the leafy green towards the end since they cook down pretty quickly.
3) Prepare your protein.
If you’re using cooked shrimp, cooked legumes, delicate fish or nuts such as cashews, they will just need to be tossed in at the end and warmed through.
If using tempeh, you may want to marinate it and sear it before bringing everything together.
If using poultry, meat or sturdier fish, you’ll also want to precook it and set it aside.
4) Bring it all together.
Start sautéing your veggies according to their cooking time.
I like my veggies al-dente and a little crunchy so the cooking time is pretty short. You may need to use a little broth or water throughout the process to keep everything flowing.
Once your veggies are about 3 minutes from being done, add in the sauce, your leafy greens and your protein and bring to a simmer to thicken the sauce and warm through.
Serve on warmed plates or flat bowls and consider garnishing with something like chopped coriander, lime wedges, chopped peanuts or toasted sesame seeds.
I hope you have fun.
Share this with someone that’s in need of inspiration.