Melissa’s Stir Fry

stirfry-3 One of my favorite meals is stir-fry. I always loved Chinese food for that reason. I have been trying to make that perfect-tasting sauce at home, as well as get those veggies perfectly cooked yet still with a bit of crunch to them.

I THINK I have perfected it and wanted to share my “recipe” so you can try it at home. Feel free to adjust as neededI am not going to put “measurements” in this recipe as I just sort of eyeball it and add things to taste!!!
Here’s what you’ll need:
Brown rice (or sometimes, if I don’t use meat in my stirfry I will use Quinoa instead of rice – since quinoa is a complete protein)
Veggies of choice: I usually use carrots (sliced), broccoli (small pieces), sugar peas, and mushrooms (sliced)
Onion, cut in larger chunks, about 1/2 cup
4-6 garlic cloves, sliced thinly
Chicken, or meat of choice (optional), cut into bite-sized pieces
Chicken broth (I use some of my homemade chicken broth/stock)
Tamari sauce (buy it here)
Water
Cornstarch or arrowroot powder (as a thickener)
Honey, rapadura, or other natural sweetener
Basil (fresh is best, but dried will work too)
Ginger (again, fresh if possible)
1. Get the rice cooking since it takes the longest amount of time to cook.

2. Then, in a LARGE wok or saute pan, I saute the chicken in some chicken broth (or you could use olive oil or coconut oil). Once cooked, removed from heat and set aside.

3. Next, saute/steam the veggies in some chicken broth – I put the carrots in first since they take the longest….after a couple minutes I add the garlic, onions and broccoli….adding mushrooms right at the end. Cooking time depends on how crunchy/mushy you like your veggies. Just keep tasting them as they cook.

4. In the meantime, in a small bowl mix the soy sauce (about 1/2 cup) along with about 1/4 cup cold water….and stir in about 2 tablespoons cornstarch.

5. When veggies are ALMOST cooked to your liking, add the chicken in.

6. Next, with heat still at the medium level, stir in the soy sauce mixture and stir until thickened.

7. Stir in basil and ginger to taste – then add more chicken broth if too thick and more soy sauce if more needed. Sprinkle in a little natural sweetener (or a dallop of honey) and stir well.

8. Serve over rice!

1 comments
Nerell
Nerell

>that sounds so yummy! I love stir fry too!

Trackbacks

  1. […] Melissa’s Stir-fry with Rice (I’ll probably use cashews instead of […]

  2. […] Melissa’s Stir-fry with Rice (I’ll probably use cashews instead of […]

  3. […] Melissa’s Stir-fry with Rice (I’ll probably use cashews instead of […]

  4. […] I’ve pinned a lot of them on my Pinterest Page and several are in the 30 Days of Dinner Post. Since we have 4 kids, anything family friendly is key. A couple of my personal favorites are my Homemade Chicken Broth recipe, Sprouted Lentil Salad, and Homemade Stir-Fry recipe! […]

  5. […] Thursday: Stir-fry with chicken/veggies, brown rice […]