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Mix and Match Stir-Fry

Recipe 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: 1/2 to 1 cup chopped tomatoe, 1 Tablespoon chopped herbs such as cilantro or basil, 1/2 teaspoon garlic powder, 1/4 teaspoon each salt and pepper. Add this sauce with the protein and do not boil.

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

Ingredients

3⁄4
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.
  2. In a medium bowl, mix together the sauce ingredients and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the stir-fry over cooked grains.
  7. 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: 1/2 to 1 cup chopped tomatoe, 1 Tablespoon chopped herbs such as cilantro or basil, 1/2 teaspoon garlic powder, 1/4 teaspoon each salt and pepper. Add this sauce with the protein and do not boil.

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

Photo of Mix and Match Stir-fry
Prep time: 20 minutes
Cooking time: 25 minutes
Makes: 4 servings
Nutrition Facts: View Label
Last updated: 06/24/20

2 Comments for "Mix and Match Stir-Fry"

My 15 year old and I made this for dinner this week and our family loved it!  We used the Peanut Soy Ginger sauce made with fresh ginger, whole wheat spaghetti noodles, fresh purple and orange cauliflower, broccoli and diced onion and leftover roast chicken for the protein. We doubled the sauce recipe so there was enough to flavor the pasta and served this dish with peanuts, Sriracha, fresh basil and mint and for toppings. We will definitely make this again!

I really like this recipe! I have made it many times with different ingredients each time. I like having different suggestions for a sauce that fits our mood. I like being able to use a 'formula' on the fly rather than looking up a typical recipe to match an ingredient.