Stir Fry
Bite-sized protein and vegetables in a homemade stir fry sauce, served over rice. Swap any protein you want.
EasyPrep: 15 minCook: 15 minServes 4Stovetop
Ingredients
- ●1-1.5 lbs protein of choice (chicken, steak, or shrimp), cut into bite-sized pieces
- ●2-3 Cup mixed vegetables (onions, peppers, mushrooms, broccoli, snow peas, carrots — whatever you have)
- ●1 tbsp toasted sesame oil
- ●1 tbsp olive oil
- ●3 tbsp soy sauce
- ●1 tbsp honey
- ●2 cloves garlic, minced
- ●1 tsp Worcestershire sauce
- ●Crushed red pepper flakes to taste
- ●1 tbsp cornstarch mixed with 2 tbsp water
- ●Rice for serving
- ●Olive oil for cooking
Assembly
- 1.Start your rice in a rice cooker.
- 2.Cut your protein into bite-sized pieces. Cook in a hot pan with a little oil until done. Remove and set aside.
- 3.In the same pan, cook your vegetables over high heat. You want them to have some char but still be crisp — don't overcook them.
- 4.While vegetables cook, mix the sauce: sesame oil, olive oil, soy sauce, honey, garlic, Worcestershire, and red pepper flakes. In a separate small dish, mix the cornstarch with water.
- 5.Add the protein back to the pan with the vegetables.
- 6.Pour the sauce over everything and toss to coat.
- 7.Add the cornstarch mixture and stir — the sauce will thicken and become glossy within a minute.
- 8.Serve over rice.
Photo coming soon
The Story
“Stir fry is one of the most flexible meals you can make — chicken, steak, shrimp, whatever you have. The key is cooking the protein first, removing it, then cooking the vegetables in the same pan, and combining everything at the end with the sauce. The sauce is a simple mix of sesame oil, olive oil, soy sauce, garlic, honey, Worcestershire, crushed red pepper, and cornstarch to thicken it. That cornstarch is what gives it that glossy, clingy quality you get at restaurants. Serve over rice and you're set.”