Hello and welcome to the Living Revolution 🙂
This month I want to share a complex recipe that is super easy to make. As far back as I can remember, I’ve always enjoyed Chinese take-out, and stir fry has always been a favorite dish of mine. The versatility and variety of this dish is hard to beat, and the cook is provided unique creative opportunities with this dish. You can put together any ingredients you can think of, as long as you cook them hot and fast!! While stir fry dishes almost always include meat, there are a wide variety of vegetarian and vegan options that make stir fry dishes a simple, quick and nutritious meal for anyone!
Because this dish can be tweaked in 1000 different ways, I’ll provide the ingredients list for the items I used in my version, and a few basic steps that you can follow to create a dish similar to this. I encourage you to create your own mixes and portion sizes to make a dish that best suits your taste preference :).
(alphabetized for your pleasure, and my sanity.)
baby corn, bamboo shoots, bean sprouts, brown rice, chicken breast, edamame, lime, purple cabbage, red/yellow/green pepper, sambal olek, sesame oil, sugar snap peas, sweet onion, sweet potato, teriyaki sauce, water chestnuts, yakisoba noodles.
Obviously, if you have access to a large wok and open fire, that would make the preparation of this dish totally legit, but if not, you can still pull it off with a large saute pan on an electric stove. I chose to do the veggies in two separate batches because of the volume of food I was preparing, so again, you could scale this down and do it all in one batch and it would work just fine. My first batch included purple cabbage, sweet potato, and all the peppers!
I added 2 tbsp sesame oil to a saute pan heated to medium high, then cooked and stirred these veggies for 5 minutes. I like the strips of sweet potato to be just barely cooked through, but you can do it however you like. Remove from pan, and set aside for later.
Next came baby corn, bamboo shoots, water chestnuts, sweet onion and sugar snap peas. Again, add 2 tbsp sesame oil to a hot pan, add veggies, cook and stir for 5 minutes. The corn, chestnuts and shoots were all canned, so already tender. I cooked this batch until it was just heated through, so the canned stuff doesn’t start to breakdown. Remove from pan and set aside for later.
I cooked the strips of chicken breast in 1 tbsp of sesame oil, 1 tbsp of teriyaki sauce and 1 tbsp of sambal olek. Cook and stir for 5 minutes. I like my chicken with crispy bits, so I probably “over-cooked” the meat, but I think the concentrated flavor bombs I scrape off the bottom of the pan are totally worth it! For vegetarian or vegan options, you can leave the chicken out and include protein sources like tempeh or seitan.
We always need leftovers at my house, so I decided to include both brown rice and yakisoba noodles in this version of stir fry. Rice and noodle options vary. I bought these noodles pre-made, then rinsed them in hot water before stir frying them for 2 minutes in 2 tbsp of sesame oil. I used whole grain brown rice, and I cooked 1 cup of rice in 2 1/2 cups of water and 1 tbsp butter for 25 minutes on medium low.
Finally, I combined all the ingredient on a large serving dish. After adding all the cooked ingredients, I garnished the dish with edamame and bean sprouts, which both add a bit of extra protein to this dish. I like to serve stir fry this way because I think it adds an aspect of communal dining that we don’t often experience in modern society. I like sitting with my kids, all sharing the same “plate”, enjoying delicious, nutritious food I prepared myself. And it looks so pretty, doesn’t it???
I hope you found this recipe helpful, and I hope it inspires you to try out some kind of stir fry dish as a way of incorporating healthy food in to your lifestyle. Have some unique and interesting stir-fry combos? Leave a comment here and let me know what you are working with! As always, thank you for reading my words and for participating in the Living Revolution! Until next time…