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Mix and Match Stir-Fry

Two bowls with rice and a variety of stir-fried vegetables.
Prep time: 5 minutes
Cook time: 20 minutes
Makes: 4 Servings
Nutrition Facts: View label

Ingredients

(See Notes for ingredient ideas)
 
¾ cup sauce
4 teaspoons vegetable oil, divided
1 pound uncooked protein or 12 ounces cooked (about 2 cups), cut bite-sized
3 cups vegetables, fresh, frozen or canned, cut bite-sized
4 servings cooked grains, ready to serve

Directions

  1. Wash hands with soap and water. Gather ingredients and cooking tools.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a medium bowl, mix together the sauce ingredients and set aside.
  4. Add 2 teaspoons oil to a large skillet over medium-high heat. Add the uncooked protein and stir until cooked, about 5 to 7 minutes, and then set aside in a bowl. If starting with cooked or canned protein, have it ready.
  5. Add 2 more teaspoons oil to the skillet. Add the vegetables and stir to cook, starting with harder vegetables such as broccoli and carrots. (If needed, add 1 to 2 Tablespoons water to keep the vegetables from sticking to the pan.) After the vegetables have begun to soften, add the faster-cooking vegetables such as cabbage and corn. Cook until all are nearly done.
  6. Stir the sauce and pour over the vegetables in the skillet. Bring to a light boil and cook 1 to 2 minutes until thickened. Gently mix in the protein and cook until heated through.
  7. Serve the stir-fry over cooked grains.
  8. Refrigerate leftovers within 2 hours.

Notes

Ingredient Ideas

Protein - try chicken, beef, pork, seafood, tofu or cooked beans

Vegetables - use any mixture you have on hand

Sauce - try one of these:

  • Soy-ginger: 2 Tablespoons brown sugar, 2 Tablespoons low-sodium soy sauce, 2 Tablespoons cider vinegar, ½ cup water, 2 teaspoons cornstarch, ¼ teaspoon ground ginger and ½ teaspoon garlic powder. For more spice, add ⅛ teaspoon red pepper flakes or hot sauce.
  • Peanut: Add 2 Tablespoons peanut butter to the soy-ginger sauce.
  • Curry: Add 2 teaspoons curry powder to the soy-ginger sauce.
  • Fresh Tomato and herbs: ½ to 1 cup chopped tomato, 1 Tablespoon chopped herbs such as cilantro or basil, ½ teaspoon garlic powder, ¼ teaspoon each salt and pepper. Add this sauce with the protein and do not boil.

Grains - try rice, pasta, bulgur, quinoa or polenta

Comments

This looks like such a versatile dish! I love how you can mix and match the vegetables and protein. Definitely going to try this with some tofu for a quick and healthy meal!

 

I appreciate how simple the recipe is! It's perfect for those busy days when you don’t have a lot of time to cook. Plus, the ability to use frozen or canned vegetables is a game-changer.

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