Asian Stir Fry
by Heather Earl
Dinner comes together super fast with some precut Asian Veggies. You can cook up some rice or noodles to serve it. I leave a note on the fridge for the first person home to start the rice in the rice cooker. Stir Fry for just a few minutes and choose a healthy bottled Stir Fry Sauce or whip up your own with a bit of Soy Sauce, Sesame Oil, Garlic, Ginger and a bit of Honey or Brown Sugar. Sprinkle on some Cilantro and Sesame seeds and you have a healthy, fast Asian Stir Fry for a weeknight meal. You can toss in some precooked Chicken or Tofu, Cashews or Hot Peppers to personalize it just the way you like. My kind of weeknight meal.
STIR FRY INGREDIENT PREP
- GRILL CHICKEN OR TOFU: Cool, label and fridge it
- CUP UP VEGETABLES: Carrots, Celery, Mushrooms, Cabbage, Green Onions, White Onions, Snow or Snap Peas, Red Peppers, Zucchini, Broccoli. BAG AND LABEL
TO PREPARE: Heat a sizzle of Sesame Oil in a Wok or large pan until hot. Stir Fry quickly hard veggies (Carrots, Celery, Onions, Red Peppers) for a minute or two then add softer veggies and fry over very high heat stirring constantly for just a minute or two more. Add Protein and/or Cashews, heat through and then add the Sauce. Serve over Rice with Sesame Seeds and Chopped Cilantro