This easy Asian stir fry recipe is loaded with vegetables. Just add your protein of choice. The homemade sauce is flavourful and healthier than store bought sauces.
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.
The recipe is great with all sorts of vegetables so use whatever is in your fridge. Sometimes I use bok choy and I often add carrots
Speedy stir fry recipes are great for weeknights. Try my quick Shrimp Spaghetti with Zucchini Noodles and Whole Wheat Pasta – another tasty 30-minute meal. Adding toothsome whole wheat pasta adds great texture so every bite isn’t just a mouthful of zucchini.
Easy Asian Stir FryCourse: Fish and SeafoodDifficulty: Easy
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
- 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.