Recipe: Anything Goes Stir-Fry 🥦
Description: Garlic and ginger give this stir-fry a real zip, making it an exciting dish to whip up anytime. The beauty of this recipe lies in its flexibility—you can use anything you have in the fridge, making it an excellent choice for using up leftover veggies from a party platter or simply cleaning out your refrigerator. It’s a fantastic way to minimize food waste while enjoying a delicious and healthy meal.
Recipe Category: One Dish Meal 🍲
Keywords: Chicken, Poultry, Meat, Asian, Very Low Carbs, Low Protein, Low Cholesterol, Healthy, Less Than 60 Minutes ⏱️
Nutritional Information (Per Serving):
- Calories: 156
- Fat Content: 2g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 16mg
- Carbohydrate Content: 33g
- Fiber Content: 4g
- Sugar Content: 1g
- Protein Content: 5g
Ingredients:
- 1 tablespoon canola oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1-2 carrots, sliced
- 1 green onion, sliced
- 1 cup green beans, trimmed and halved
- 1 sweet pepper, sliced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup bean sprouts
- 1/2 cup water chestnuts, sliced
- 1 cup skinless chicken breast, thinly sliced
- 1/2 cup beef, thinly sliced
- 2 tablespoons soy sauce
Instructions:
| Step | Description |
|---|---|
| 1 | Heat the canola oil in a large skillet or wok over medium-high heat. |
| 2 | Add the minced garlic and ginger to the hot oil, stirring constantly, and cook for about 30 seconds, or until fragrant. |
| 3 | Toss in the sliced carrots and cauliflower florets (or any other firm vegetables you’re using) into the skillet. Stir-fry for about a minute, ensuring the vegetables are evenly coated with the garlic and ginger. Cover the skillet and allow the vegetables to steam for another minute until they begin to soften slightly. |
| 4 | Add in the green beans, sliced green onions, sweet pepper slices, and any other medium-textured vegetables you’re using. Stir well to combine and cover the skillet once again. Allow the vegetables to steam for another minute until they’re tender-crisp. |
| 5 | Now, it’s time to add the protein. Add the thinly sliced chicken breast and beef to the skillet, distributing them evenly among the vegetables. Cover and cook for about two minutes, or until the meats are cooked through. |
| 6 | Finally, add the broccoli florets to the skillet, ensuring they’re evenly distributed. Cover and cook for an additional two minutes, allowing the broccoli to steam until it’s tender yet still vibrant green. |
| 7 | To finish, drizzle the soy sauce over the stir-fry, tossing everything together to ensure the flavors are well combined. |
| 8 | Serve the stir-fry hot, either on its own or with a side of rice for a complete and satisfying meal. Enjoy! |
Chef’s Tips:
- Feel free to customize this stir-fry with any vegetables you have on hand. Mushrooms, snap peas, bell peppers, or even baby corn would all be delicious additions.
- For a vegetarian version, omit the chicken and beef and increase the amount of vegetables or add tofu for protein.
- Adjust the seasoning according to your taste preferences. You can add a dash of sesame oil for extra flavor or sprinkle with red pepper flakes for some heat.
- Make sure to slice your vegetables and meats thinly and uniformly to ensure they cook evenly and quickly.
- Serve this stir-fry immediately to enjoy the vibrant colors and textures of the fresh vegetables.
Enjoy your flavorful and versatile Anything Goes Stir-Fry! 🍽️
