Easy Asian Stir Fry Recipe a 30-Minute Meal Idea

Easy Asian Stirfry Recipe a 30-Minute Meal

Easy Asian Stirfry recipe is flavourful and can be made with seafood, beans or meat and can be served over rice or noodles.

When you’re a family with seven kids, going out to eat is a big deal. At least it was for us. Cost wise and logistically it was a lot to head out to eat as a family so when I was growing up we didn’t go to restaurants very often.

The exception was an occasional visit to the local restaurant, House of Chan. At that time it was a large restaurant in the North End and the dim lights and comfy chairs made it seem very fancy.

Easy Asian Stirfry Recipe a 30-Minute Meal


I remember nibbling big puffy shrimp chips while we waited for our orders to arrive, and I recall loving how all of the dishes were served to the table family style, just right for sharing.

Vegetable-filled Asian food is so simple to make at home. And there is no need to buy bottled sauces when you can make a tasty homemade version that is additive-free (unlike most jarred sauces). 

Easy and flavourful, it can be made with seafood or meat and can be served over rice or noodles.


I don’t cook many Asian dishes at home but this simple stir fry is a favourite. Easy and flavourful, it can be made with seafood, meat or beans and can be served over rice or noodles.

Easy Asian Stir Fry Recipe

Ingredients:
  • 1/3 cup chicken or vegetable broth 
  • 1 tsp. rice or cider vinegar 
  • 3 Tbsp. tamari or soy sauce 
  • 1 tsp. toasted sesame oil (optional) 
  • 1 ½ tsp. chili paste (sambal oelek) or ½ tsp. red paper flakes 
  • 1 Tbsp. sherry or white wine 
  • 1 ½ Tbsp. cooking oil 
  • 5 cloves garlic, minced 
  • 1 lb raw shrimp or cooked beans
  • 2-3 bell peppers, thinly sliced 
  • 2 zucchini, cut into matchsticks 
  • 3 green onions, sliced (white and green parts) 
  • 3 Tbsp cold water 
  • 1 Tbsp. cornstarch 
Cooked rice or rice noodles

Instructions:
  1. In a small bowl combine the first six ingredients. 
  2. Warm a wok or large saute pan over medium-high heat, swirl in the oil and add the garlic.
  3. Swirl it in the pan and then add the chicken or shrimp. 
  4. Cook, stirring constantly, for two minutes then add the peppers, zucchini and green onions.
  5. Cook until almost tender then add the bowl of sauce. 
  6. In a small bowl whisk the water into the cornstarch. 
  7. Add to the pan and cook, stirring constantly, until the sauce has thickened and everything is hot. 
Serve immediately over cooked rice or rice noodles.

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