Easy Asian Stirfry recipe is flavourful and can be made with seafood, beans or meat and can be served over rice or noodles.
When you’re a family with seven kids, going out to eat is a big deal. At least it was for my family when I was little. Cost-wise and logistically it was a lot to head out to eat as a family so when I was growing up we didn’t go to restaurants very often.
The exception was an occasional visit to the local Asian restaurant, House of Chan. At that time it was a large restaurant in the North End and the dim lights and comfy chairs made it seem very fancy.
I remember nibbling big puffy shrimp chips while we waited for our orders to arrive, and I recall loving how all of the dishes were served to the table family style, just right for sharing.
Vegetable-filled Asian food is so simple to make at home. And there is no need to buy bottled sauces when you can make a tasty homemade version that is additive-free (unlike most jarred sauces).
I don’t cook many Asian dishes at home but this simple stir fry is a favourite. Easy and flavourful, it can be made with seafood, meat or beans and can be served over rice or noodles.
Easy Asian Stir Fry Recipe
- 1/3 cup chicken or vegetable broth
- 1 tsp. rice or cider vinegar
- 3 Tbsp. tamari or soy sauce
- 1 tsp. toasted sesame oil (optional)
- 1 ½ tsp. chili paste (sambal oelek) or ½ tsp. red paper flakes
- 1 Tbsp. sherry or white wine
- 1 ½ Tbsp. cooking oil
- 5 cloves garlic, minced
- 1 lb raw shrimp or cooked beans
- 2-3 bell peppers, thinly sliced
- 2 zucchini, cut into matchsticks
- 3 green onions, sliced (white and green parts)
- 3 Tbsp cold water
- 1 Tbsp. cornstarch
Cooked rice or rice noodles
- In a small bowl combine the first six ingredients.
- Warm a wok or large saute pan over medium-high heat, swirl in the oil and add the garlic.
- Swirl it in the pan and then add the chicken or shrimp.
- Cook, stirring constantly, for two minutes then add the peppers, zucchini and green onions.
- Cook until almost tender then add the bowl of sauce.
- In a small bowl whisk the water into the cornstarch.
- Add to the pan and cook, stirring constantly, until the sauce has thickened and everything is hot.
Serve immediately over cooked rice or rice noodles.
