Stir Fry Mix'n'Match
Ingredients
- 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
Method
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.
Notes
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.