Weeknight Stir Fry

I am actually out of town visiting my friend Melia, but I made a huge batch of this before I left. Partly to share my stir fry sauce recipe and partly to make sure my boyfriend wouldn’t starve to death while I’m away!

Per my New Year’s resolution, I’ve been doing my best to be healthier. I work out 1-3 times per week. I signed up for my first 5k. I have even been eating more vegetables. My favorite way to eat a bunch of veggies is in a big batch of stir fry. I usually put in whatever meat I have on hand; chicken, shrimp, and once I even used ground chicken and loved it!

I’ve been working for weeks to perfect a quick and easy stir fry sauce with things I already have in my pantry and I finally landed on a recipe that I will use from now on. It only has 6 ingredients and it works well with any type of meat. I even tried swapping the brown rice for whole grain pasta and it was delicious. This sauce is definitely versatile and so easy to make that you can throw it together on a busy weeknight and have a quick meal that is still packed with veggies.

Homemade Stir Fry Sauce:

1/4 cup low sodium soy sauce
1 Tbsp. peanut butter
1 Tbsp. apple cider vinegar
1/2 tsp. ground ginger
1 Tbsp. Sriracha – optional
1 Tbsp. corn starch
Water

I mix all of my ingredients in a measuring cup so that when everything is mixed together, I can add enough water to bring it up to 3/4 cup, which is how much sauce you’ll want to have.

You’ll start with your soy sauce and apple cider vinegar.

Then add your peanut butter.

Next, comes Sriracha!

Finally, your corn starch and ground ginger.

Fill your measuring cup to 3/4 with water and whisk everything together.

I definitely recommend mixing it up in a separate dish first, because you’ll want to dissolve the corn starch in the liquids before adding it to your hot pan (Tip: Always dissolve corn starch in a cold liquid, never add it to hot liquids or directly to your dish).

Additional Stir Fry Ingredients:

1/2 to 1 lb. meat of choice – optional!
1 bag of stir fry veggies – carrots, broccoli, peas
1 can additional baby corn – MY FAVORITE THING EVER
1/2 cup additional green peas
1/2 cup green beans
Brown rice or whole grain pasta
2 eggs – scrambled (also optional)

For my most recent pan of stir fried goodness, I used up all my almost-empty bags of frozen veggies (peas, green beans, stir fry mix).

Once those were thawed out in my pan, I added some leftover shredded chicken and allowed that to warm through.

Then, I tossed in some pre-cooked frozen shrimp that I had thawed out and some more baby corn (I LOVE IT SO MUCH).

Stir in your sauce and let it thicken, then serve with brown rice or whole grain pasta and you’ve got a weeknight meal in about 30 minutes!

PS. I said I was getting better about veggies, not that I was perfect!