When you’re chompin’ for something quick to munch on, a healthy stir-fry can be pulled together in less than 20 minutes. Today I just threw together this broccoli stir-fry for a quick lunch. Broccoli, garlic, red pepper flakes, a few asian sauces. Done.
There’s no comparing an at-home stir-fry to a to-go stir-fry when it comes to fresh, healthy ingredients – and it’s done faster than delivery! It’s also a great way to practice some of your food prep skills. Check out the recipe at the bottom of this post.
Here’s a couple stir-fry tips:
– Chop everything up so they cook at about the same time.
– Have everything ready to go before you turn the stove on.
– Stock up on items from the asian foods aisle (soy sauce, fish sauce, sambal, etc.) to increase your flexibility.
– Cook in small batches.
– You’re not really going to eat that with a fork, are you?
What I find fun about stir-fry is the endless combinations you can make with whatever you have in the house. There really aren’t any rules other than the tips I listed above.
I like mine with lots of umami, a touch of sweetness, and not too thick of a sauce. So, I typically use a soy sauce or fish sauce for umami and oyster sauce or honey for sweetness. Sesame oil, chili oil, Shaoxing wine, rice wine vinegar, sambal and Sriracha are all good pantry items to keep on hand for stir-fry (and other stuff!).
When it comes to the main ingredients, I’m not aware of any limits. Chicken, fish, steak, pork, vegetables, they all work. I’ve even made stir-frys with sausage, peppers, and onions with garlic, basil and parsley with parmesan cheese on top. I’m not so sure that’s still a “stir-fry”, but I won’t tell if you don’t. Some other ingredients I’ll keep around are fresh ginger, scallions or leeks (the green parts are great for stir-fry!), peanuts, cilantro, shitake mushrooms, Chinese eggplant, green beans, and bean sprouts. Let me know how you make yours in the comments!
There’s no comparing an at-home stir-fry to a to-go stir-fry when it comes to fresh, healthy ingredients – and it’s done faster than delivery! It’s also a great way to practice some of your food prep skills.
- 3-4 Garlic cloves, minced
- Red Pepper Flake
- 1 Tbsp Vegetable Oil
- 1 Tbsp Sesame Oil
- 1 Head of Broccoli, bite size pieces.
- 4 Tbsp Oyster Sauce
- 2 Tbsp Shaoxing Cooking Wine
- 2 tsp Fish Sauce
- Combine Oyster sauce, fish sauce, shoaxing wine in to a small bowl or cup.
- Add oil, garlic and red pepper flakes to a cold stainless steel pan (if you have a wok, use that! I don't).
- Turn the heat on medium-low to bring the oil up to temp and allow the garlic to flavor the oil.
- Once the garlic has infused in to the oil, about 1 minute, raise the heat to medium-high and add the broccoli. Toss broccoli in oil.
- Allow to cook for about 5 minutes so the broccoli gets a little crispy before tossing again.
- After 3 minutes, add the sauce and toss again. Lower heat to medium-low. Cover for 2 minutes.
- Remove lid and toss. Check for tenderness and flavor.
- Serve sprinkled with toasted sesame seeds.