Who needs take-out and all the sodium and MSG when you can whip up your own delicious version of Chinese stir-fry in about 30 minutes? It actually took me 36 minutes, but who’s counting? Of course, if I’m posting it, it was a HIT! Enough of the gabbing. Ready for the recipe? OK, here goes!
12 inch skillet or wok
2 lbs of chicken or (flank) steak or tofu, cubed
1/2 bag of frozen peppers and onions (stir-fry blend)
1 bag of frozen broccoli florets
1 TBSP of minced garlic
1 TBSP Ginger flavored soy sauce
2 TBSP honey
2 TBSP of olive or sesame oil
1/2 bottle of stir-fry sauce
2 bags of “boil-in-a-bag” rice (white or brown)
Red pepper flakes
1. Boil your rice according to instructions.
2. Take a TBSP of oil and sauté your meat. Once its done, remove. Add remaining TBSP of oil and sauté your veggies. Even frozen, they don’t take that long to cook, so turn the heat down to medium and while this is going, let’s prep your stir-fry sauce…
3. In a bowl, pour half a bottle of stir-fry sauce (the whole bottle if you’re doubling the recipe). Add your soy sauce, honey and garlic. Stir and mix well.
4. Finally, add your meat to your veggies in the skillet/wok and pour your delicious stir fry mixture over everything. Stir and serve over rice.
A nice touch AND if you have the time, add egg rolls or spring rolls as a side. Three out of the five us are not fans of mushrooms, so we leave them out – but on the rare occasions that my kids are not eating this and we also want to kick it up a notch, we add the red pepper flakes, along with mushrooms.
This recipe is 4 adult servings, with no leftovers.
Even in the kitchen…Keep it Smart & Sassy (KISS),