Easy Asian Stir-Fry

When we go out to eat in Singapore our options are pretty much limited to Chinese, Indian, Thai or Malaysian. I pictured home cooked meals to be just that, a reminder of home and an escape from all of the curry and steamed rice. However, home cooked flavors and ingredients are not only hard to come by, but pretty darn expensive. So bring on the soy sauce and sesame oil, because they are dime a dozen. This next recipe is simple and easy, but packs a ton of delowcious flavor. Sure it’s Asian flavor, but it’s still good. Plus it looks pretty, if I do say so myself. Kudos to me!

Ingredients

Stir-Fry:

  • Chicken (or whatever protein you prefer)
  • 1 large yellow onion
  • 1 carrot, cut into chips
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup mushroom
  • 2 broccoli stalks, cut into crowns
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • ½ cup of red wine
  • Salt
  • Olive oil

Marinade/Sauce:

  • ⅓ cup dry cooking sherry
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil (use chili sesame oil for a kick)
  • 1 tablespoon of teriyaki marinade/sauce (optional)
  • ¼ cup scallions, finely chopped
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced

Directions

As a Marinade:

Cut chicken into strips and marinate for 2-4 hours. ( I marinated mine overnight and it was quite flavorful. Possibly a little too flavorful, but it was still good)

Heat 2 tablespoons of olive oil in a large skillet. Add chicken and cook until no longer pink in the middle, about 3-4 minutes stirring occasionally. Remove and keep warm.

Cook the veggies in two separate batches. Olive oil to pan and and add mushrooms. Allow to cook for 2 -3 minutes until the juices are released and then add onions, garlic and salt. Allow to brown. Deglaze pan with red wine. Remove from heat.

In a separate pan add bell pepper and clove of garlic to 2 tablespoons of olive oil and let cook for 2 minutes. Add broccoli, carrots and ginger. Cook to preferred tenderness.

Add chicken and mushrooms/onion mixture back to the pan and pour in remaining marinade and heat through.

Serve over steamed white rice, or brown if you prefer.

As a Sauce:

If you’re skipping the protein, throw sauce in over your veggies right before you’re ready to take them off the flame. Just enough time to heat through. This makes sure the sauce doesn’t just burn off during cooking.

Serve over steamed white rice, or brown if you prefer.

Notes: Add more garlic and ginger if you want a little more kick. Sometimes I add some Habanero peppers for some spice. You can also add some pineapple if you want a sweet and spicy flavor or mushrooms to add an earthy flare. Feel free to add veggies in whatever order you want them cooked. I like my onions and bell peppers pretty well done and my broccoli and carrots pretty crisp, so I used the above order, but adjust to your liking. You can even toss them in all at once if you are looking for a meal that is babysitting free. 

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