Stir-fry is a dinner I rely on whenever I want to make something which doesn’t demand much forethought, time or planning.
Provided there is some chicken, beef or pork available (it’s even easier to dice or slice while still partially frozen), I can usually count on some kind of fresh veggies in the fridge or freezer to add to it.
Water chestnuts, cashews, peanuts, or almonds will add a nice crunch as well.
Mix up a quick sauce and cook up some white or brown rice, and dinner is served! ( I love using the brown rice you can find in the freezer section at Trader Joe’s or Costco…microwave and done in 3 minutes, and just as good as if you had cooked it from scratch for 45 minutes!)
Here is the recipe for the sauce I used for the chicken stir-fry above…
Mix together:
2-3 garlic cloves, minced
1 tablespoon freshly minced ginger
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
¼ cup hoisin sauce
1 teaspoon Siracha, or to taste (optional)
If any sauce remains store excess in a tightly covered jar in the refrigerator.