Easy Stir Fry

prep time:: 20 min
total time:: 45 min

Parent’s magazine recipe for easy stir fry.

ingredients

1 lb. of protein - beef, shrimp, chicken, pork, or tofu.
5-6 cups of vegetables - broccoli (3 c. ), carrots (1 1/2 cups sliced), green onion (1 c.sliced), edamame (1 1/2 c.), snow peas (2 c.), cauliflower (3 c.), bok choy (3 c. sliced), peppers (1 c. sliced). Try a mix of two or three.
Sauces:
Curry sauce: 1/4 c. coconut milk, 2 Tbsp chicken broth or water, 1 Tbsp. green hot sauce, 1 tsp. lime juice, 1 tsp. soy sauce, 1 tsp. sugar, 1/2 tsp. curry powder.
Sweet and Sour sauce: 1/4 c. duck sauce, 2 Tbsp. chicken broth or water, 1 tbsp. cider vinegar, 1 tbsp. ketchup.
Hoisin-Ginger sauce – 1/4 cup chicken broth or water, 2 tbsp. hoisin sauce, 1/2 tsp. sugar, 1 tsp. soy sauce, 1/2 tsp. sesame oil, 2 tsp. grated fresh ginger, 1 green onion, sliced.
Garlic-Soy – 2 tbsp. chicken broth or water, 2 tbsp. soy sauce, 1 tbsp. ketchup, 1 tbsp. cider vinegar, 1/2 tsp. sugar, 2 garlic cloves minced, 1 tsp. grated fresh ginger.

directions

Marinate 1 lb. of meat in a bowl with 1 tbsp. soy sauce and 2 tsp. cornstarch. Set aside. Microwave veggies for a few minutes until tender. In a small jar or container with a tight fitting lid, combine sauce ingredients and shake. In a large wok or skillet, heat 1 tbsp. vegetable oil over high heat. Add marinated protein and cook stirring frequently, 3 to 4 minutes. Stir in 2 minced garlic cloves and 1 tsp. grated fresh ginger; cook 30 seconds more. Stir in vegetables and heat through. Shake sauce in jar and pour into skillet. Stir and cook 1 to 2 minutes, until boiling and slightly thick.