How to make stir fry your way
"This is hands down the best stir fry recipe I've ever made. It's perfect for the person who knows what veggies they like and doesn't want the sauce too salty."
Serves 2 | Prep Time 15 minutes | Cook Time 15 minutesWhy I Love This Recipe
This recipe was inspired by Our Little Farm's "Ottawa's Green Door Restaurant's Broccoli-Tofu Stir Fry" recipe she uploaded to BakeSpace. We customized it so it works with a variety of ingredients. Her recipe used tofu -- but since we don't do tofu, we just added more veggies. This is seriously delicious and NOT salty at all. We ate it two nights in a row.
Ingredients You'll Need
5 cups - ish of Veggies - you can use any you like, but we use in this order:
1 cup Carrots
1 cup Broccoli
1 cup Greenbeans
1/4 cup Cashews
1/2 cup Yellow Bell Peppers
1/2 cup mushrooms
1/2 cup Green Onions
1/2 cup tomatoes
Olive Oil
FOR THE SAUCE:
3/4 cup water, divided (see directions)
1/4 cup soy sauce (I use low salt)
2 tsp fresh grated ginger root
4 cloves of garlic, crushed
1 tbsp arrowroot (this is used to thicken and it's a powder)
* you can actually use half of this for one meal and save the rest for use a couple of days later. Just shake it up before you use again as the garlic and ginger mixes in.
Directions
Cut all the veggies and place in small measuring cups.
In a large frying pan, add olive oil (use up to 1/3 cup but we used much less) and turn on the heat. Then add the first set of veggies in pan (carrots, broccoli, green beans, cashews, yellow peppers). They take longer to cook. Cook for 6 minutes.
While first batch of veggies cook - mix 1/2 cup water, soy sauce, ginger root and garlic in a bowl and set aside – this is your sauce. Dissolve the arrowroot in the remaining 1/4 cup of water and set aside – this is your glaze.
After you've cooked the first set of ingredients for 6 minutes, add a second set of ingredients - mushrooms, green onions and tomatoes. Cook for another 5 minutes. (You will add the sauce to your stir fry before it's done - see next step).
Combine your two sauce bowls together and mix. Then add to stir fry. It will seem watery -- wait for the veggies to absorb the sauce.
That's it! Top on rice or we use baked potatoes too.
If you are topping on baked potatoes: You'll need two large potatoes (not on the ingredient list). Cut each potato in half and cut lines in your potato on the fleshy part to allow for fast cooking. Then coat the fleshy part with olive oil. Place in baking pan and heat oven to 450. You will want to do this before you make the stir fry so you time them to be done at the same time. Bake for 45 minutes and use the stir fry to top it off. It's delish!
If you want a protein - you can always add tofu, beef, chicken, etc. But you will need to cook those first because they take longer than veggies. Cook for 5-10 minutes before you add veggies.