ADVERTISEMENT
- Cook the Protein
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add your protein (chicken, tofu, shrimp) and cook until browned and fully cooked. Remove from pan and set aside. - Sauté the Veggies
In the same pan, add a little more oil if needed. Add garlic and ginger first, followed by harder veggies like carrots and broccoli. Stir-fry for 2–3 minutes, then toss in softer vegetables like zucchini and bell peppers. Stir-fry another 2 minutes until just tender but still vibrant. - Make the Sauce
In a small bowl, whisk all the sauce ingredients together, including the cornstarch slurry. - Combine Everything
Return the cooked protein to the pan, pour the sauce over everything, and toss to coat. Cook for another 1–2 minutes until the sauce thickens and everything is heated through. - Serve Hot
Serve over steamed rice, quinoa, or noodles. Top with green onions or sesame seeds for an extra kick.
💡 Tips to Make It Even Better:
- Want more umami? Add a dash of fish sauce or miso paste.
- For a low-carb version, serve over cauliflower rice or enjoy on its own.
- Double the recipe and meal prep for the week — it reheats beautifully.
Final Thoughts
This is the kind of meal that becomes a staple in your kitchen — not because it’s complicated or trendy, but because it’s just that good. It’s the dish you look forward to after a long day. It’s adaptable, satisfying, and packed with nutrients, making it a perfect example of food that fuels and comforts.
So go ahead — make it once and see if you don’t say the same:
“I could eat this stir-fry every day and never get tired of it.”
Would you like a printable version or ideas for vegetarian/vegan variations?
