Versatile Vegetable Stir-Fry, Chicken Optional

Vegetable & Chicken Stir-Fry

“Does anyone really need a recipe for stir-fry?” I asked myself. Most home cooks are already doing some variation on this anyway, my inner voice proclaimed. Seems kinda basic to post on a food blog, I worried.

But then, when faced with an overflowing fridge full of veggies and a bountiful trip to the farmer’s market, I decided to up my stir-fry game by learning how my favorite food bloggers do it. I found a few easy tricks that will change my wok ways forever, and I can’t wait to share them with you.

#1 – Anything goes. Pick the vegetables you like. Select your protein of choice (if any) but not too much. Let the veggies shine in this dish.

#2 – Cut everything into roughly similar sized pieces to promote even cooking. Add the heaviest/densest items to the pan first.

#3 – For the sauce, mix a few simple ingredients with a little cornstarch for thickening.

#4 – Use sriracha for some spicy goodness – as much or as little as you like. I’ve always messed around with different chilis and dried spices, but this is so much easier and dang delicious too!  

For me, numbers 3 & 4 provided the new news. In the past I mucked about imprecisely with soy sauce and sesame oil, a little this and that, until I ended up with a reasonably OK-tasting sauce. Nothing replicable, and nothing special to write home about.

But then I tried The Pioneer Woman’s recipe and will never look back again. Super simple, easy to increase the quantity, and flavorful to the last bite. Try it and see for yourself! Ree’s recipe appears below but do feel free to swap out the veggies you like. I used onions, carrots, celery, red and green peppers, kale, wax beans, and green peas. Also about 1 ½ boneless chicken breasts, cut into small dice.

Click on the photos to enlarge them and read the captions.

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Veggie Stir-Fry
Recipe source: The Pioneer Woman
 
INGREDIENTS:

• 1/2 cup Low Sodium Soy Sauce
• 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Sriracha (more or less to taste)
• 1 Tablespoon Minced Fresh Ginger
• 3 Tablespoons Peanut Oil
• 1 whole Yellow Onion, cut into large chunks
• 1 whole Red Bell Pepper, seeded and cut into large chunks
• 1 whole Yellow Bell Pepper, seeded and cut into large chunks
• 2 whole Garlic Cloves, minced
• 2 whole Medium Zucchini, cut into large wedges
• 1 can (15-ounce) Baby Corn, drained and halved crosswise
• 1 head Broccoli cut into florets
• Cooked Noodles or Rice, for serving
• Sesame Seeds, for serving

INSTRUCTIONS:

•  In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.
• Add the zucchini and stir it around, cooking it for 2 minutes more.
• Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce. 
• Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve over noodles or rice, with a sprinkling of sesame seeds.

Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.