Online Recipe Book

Stir Fry Mix'n'Match

2 servings
Prep info
30 min prep + 15 min cook
Prep time
Not set
Cook time
45 minutes
Time required
45 minutes
Oven preheat
Mains - Misc


  • Ginger Soy Sauce:
  • 1/4 c orange juice
  • 2 T soy sauce (dark)
  • 20 g honey (1 T)
  • 1/2 T grated ginger (fresh)
  • 1/2 T minced green onion
  • 1/2 t Corn Starch / Corn Flour
  • 1 t water (cold)
  • 1 t sesame oil (to drizzle over finished dish)
  • Thai Coconut Sauce:
  • 7 oz coconut milk
  • 1 T brown sugar
  • 1/2 T green curry paste
  • 2 T chopped cilantro (or mint, fresh)
  • 1/8 t salt
  • Sweet & Sour Sauce:
  • 1/4 c apricot jam
  • 2 T ketchup
  • 1 T cider vinegar
  • 1/2 t minced garlic
  • Peanut Sauce:
  • 1/2 c water
  • 3 T peanut butter (creamy)
  • 1 T soy sauce
  • 1 t minced garlic
  • 1/8 t crushed red pepper (to taste)
  • 1/2 pound of protein (mix and match as desired):
  • shelled shrimp
  • chicken (boneless, skinless, cut in 3/4" cubes)
  • beef steak (boneless sirloin, flank, or skirt steak, cut into 1/4" thick strips)
  • pork tenderloin (cut lengthwise in half and then crosswise into 1/4" slices)
  • firm tofu (cut into 1" cubes)
  • 2 cups of veggies (mix and match as desired):
  • broccoli florets
  • cauliflower florets
  • sliced mushrooms
  • edamame (shelled)
  • sliced bell pepper (yellow or red, 1/2" strips)
  • sliced cubanelle pepper (1/2" strips)
  • thinly sliced carrots
  • sliced asparagus (1.5" long slices)
  • snow peas
  • red onion (1/2" thick wedges)
  • Finishing Touches:
  • cashews
  • peanuts
  • almonds
  • toasted sesame seeds
  • crushed red pepper flakes
  • thinly sliced green onions
  • fresh cilantro
  • fresh mint
  • Sides (instructions below assume you've cooked the noodles/rice prior to commencing the stir-fry):
  • jasmine rice
  • brown rice
  • buckwheat noodles
  • cellophane/rice noodles
  • lo mein noodles
  • stir-fry noodles


First, make your sauce:

Ginger soy sauce:

Stir orange juice, dark soy sauce, honey, ginger, and minced green onion together. Make a slurry with cornstarch and water; add to pan immediately after adding sauce. Once food is cooked, drizzle over 1 t sesame oil.

Thai coconut sauce:

Whisk coconut milk, brown sugar, green curry paste, chopped cilantro or mint, and salt in small bowl until blended.

Sweet & Sour sauce:

Stir apricot jam/preserves, ketchup, cider vinegar, and minced garlic in small bowl until blended.

Peanut sauce:

Whisk water, peanut butter, soy sauce, minced garlic, and crushed red pepper in small bowl until blended.

Then, prepare your protein, vegetables, finishing touches, and sides.  

Then, commence your stir-fry:

1. Heat 1 T oil in large nonstick skillet. 

2. Add protein to skillet; stir-fry over medium-high heat 3-5 minutes until cooked through. Remove to plate.

3. Add 2 t oil to skillet; heat. Add 4 cups of any one or combination of vegetables; stir-fry 3-5 minutes until crisp-tender.

4. Add sauce to skillet; bring to simmer. Add protein; simmer 1-2 minutes until sauce thickens and coats mixture.

5. Serve with choice of side, and top with finishing touches.


SJ Note: Always a favorite.  We've had the ginger soy sauce several times, don't think we've tried any of the other sauces.  This originally called for coating the protein in corn starch, I suspect to help thicken the sauce at the end, but the cornstarch just burns onto the pan, so I've removed that step.