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Easy And Delicious Stir Fry Recipe

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Easy Teriyaki Shrimp Stir Fry with Vegetables Fed & Fit
Easy Teriyaki Shrimp Stir Fry with Vegetables Fed & Fit from fedandfit.com

Stir-fry is a quick and easy dish that is perfect for busy weeknights or lazy weekends. It's a versatile dish that can be made with a variety of ingredients, making it a great way to use up leftover veggies and meats. This recipe is simple, delicious, and can be customized to your liking. Plus, it only takes about 30 minutes to make!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 lb. boneless chicken breast or shrimp, cut into bite-sized pieces
  • 3 cups of mixed vegetables (such as bell peppers, onions, broccoli, carrots, and snap peas)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • Salt and pepper to taste

Equipment:

  • Wok or large skillet
  • Knife and cutting board
  • Measuring cups and spoons

Method:

  1. Heat the wok or skillet over high heat until it's hot.
  2. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
  3. Add the chicken or shrimp and cook until it's browned on all sides, about 3-4 minutes. Remove from the pan and set aside.
  4. Add the remaining tablespoon of oil to the pan and swirl to coat.
  5. Add the garlic and ginger and stir-fry for about 30 seconds.
  6. Add the vegetables and stir-fry for about 3-4 minutes, until they're crisp-tender.
  7. In a small bowl, whisk together the soy sauce, cornstarch, honey, and ¼ cup of water.
  8. Add the chicken or shrimp back to the pan and pour the sauce over everything. Stir-fry for about 1-2 minutes, until the sauce is thickened and everything is coated.
  9. Season with salt and pepper to taste.
  10. Serve over rice or noodles, if desired.

Notes:

You can use any combination of vegetables that you like in this recipe. Just make sure to cut them into bite-sized pieces so they cook evenly. You can also use beef or pork instead of chicken or shrimp.

Nutrition Info:

Calories: 350 | Fat: 15g | Carbohydrates: 24g | Fiber: 5g | Protein: 30g

Recipes FAQ:

Can I make this recipe ahead of time?

Yes, you can make the sauce and chop the vegetables and meat ahead of time. Just make sure to store everything separately in the fridge until you're ready to cook.

Can I freeze this recipe?

This recipe is not recommended for freezing, as the vegetables will become mushy when thawed and reheated.

Can I make this recipe vegetarian?

Yes, you can omit the chicken or shrimp and use tofu or tempeh instead. You can also add more vegetables, like mushrooms or zucchini, to bulk up the dish.

Recipe Tips:

  • Make sure your wok or skillet is hot before adding the oil and ingredients, as this will help prevent sticking.
  • Cut your vegetables and meat into bite-sized pieces so they cook evenly.
  • Use a whisk to mix the sauce ingredients together, as this will help prevent lumps.
  • Don't overcook the vegetables, as they should be crisp-tender for the best texture.
  • Feel free to adjust the amount of soy sauce and honey to your liking. You can also add a splash of rice vinegar or sesame oil for extra flavor.

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