Stir Fry

My mom was recently in town, and we went to a super fun Asian restaurant (I say Asian because they really didn't subscribe to a particular region, like Thai, Chinese, or Vietnamese...).  We enjoyed some super fun dishes, and she was asking me how to prepare a stir fry at home.  Well, here we go!  It's less of a recipe and more of a method.  Sometimes, I'll add in a spoonful of peanut butter to the same sauce recipe, and it's kind of a Thai thing.  Whatever, it usually ends up tasting great!

This recipe is literally a "whatever you have in your refrigerator that maybe going south" type of recipe.  Sometimes I'll have it in our "plan" to make this, but usually I'll get in a little over my head with the produce buying, and this is a great way to utilize said surplus.  It's also super fast, doesn't require much thinking or planning (PERFECT when you are thinking about the brain all day...ugh), and is a hearty and healthy one pot wonder.

I didn't happen to have fresh ginger (I thought I bought some, but it fell out of my cart or something...fail), but I would highly recommend buying some for your stir fry night.  You don't have to buy a big hunk at the grocery store; just break off however much you need (get about an inch; it will cost you literally $0.07.)  Then remove the outer skin with a sharp knife, or better yet a vegetable peeler and grate on a microplane.  Easy!

Stir Fry
Veggies (red peppers, shredded carrot, a bag you get from the grocery store, whatever), about 3 cups
Protein (shrimp, chicken, beef, tofu, you name it)
Extras (peanuts, water chestnuts, edamame, bean sprouts)

For the sauce:
3 Tbsp reduced sodium soy sauce
1 Tbsp rice wine vinegar
1 Tbsp cornstarch
Squeeze of honey
2 tsp lime juice
1-2 cloves garlic, minced
Grated ginger
Crushed red pepper flakes, salt and pepper to taste (easy on the salt)

For serving:
Brown rice
Whole wheat pasta
Udon noodles
Cilantro

To make the sauce, combine all ingredients in a tupperware or mason jar.  Shake vigorously.  In a LARGE skillet or wok, stir fry veggies on high heat, adding oil or chicken stock as needed to keep from burning and sticking.  When almost crisp-tender (we're not going for limp vegetables here), add in protein (thinly sliced if beef or chicken) and cook while moving everything in the pan frequently.  When cooked through, stir in sauce and cook until thickened.  Serve over prepared brown rice, whole wheat spaghetti, udon noodles, or whatever you'd like!