Yum – my favorite blog post of the week! This week we’re talking stir fry. I love stir fry recipes because they are super versatile and use lots of veggies. Today’s recipe is our favorite stir fry sometimes we include chicken or shrimp – sometimes we just do veggies. I’ll include the meat in the recipe so you know how/when to put it in and you can just skip that step if you’re not doing meat.
I got this recipe years ago from one of those little cookbooks you can pick up in the produce section or checkout lane – probably by Better Homes & Gardens but the cover has fallen off long ago so I can’t verify. I’ve also written my own changes and additions all over it, so it’s really my own recipe at this point. The kids like this too but we give it to them without the sauce or make a separate batch of sauce that doesn’t include the red pepper flakes.
Pacific Rim Stir Fry
1/2 a box of rice noodles or thin spaghetti
12 oz skinless, bonless chicken cut into small pieces or approx 1 lb of shrimp
2 medium carrots cut into bite size strips
1 bell pepper cut into bite size strips (I like to use red or yellow for the color)
2 cups of broccoli florets
handful of cashew pieces
1/2 cup chicken or veggie broth
2 TB soy sauce
2 tsp dried basil
2 tsp cornstarch
1 tsp red pepper flakes (more or less to your taste)
1/2 tsp ground tumeric
First, get your water boiling for your noodles and cook according to their directions.
Second, combine your sauce ingredients in a small bowl, whisk together and set aside.
Now, heat up your wok (or large skillet) over medium-high heat and add 1 TB cooking oil. Once the oil is hot stir fry your chicken for 3 minutes or until no longer pink. Push the chicken up the sides so it’s off the direct heat. Then add the carrots – stir fry for 2 minutes. Add broccoli – stir fry for 2 minutes. Add bell pepper – stir fry for 2 minutes. Push everything to the sides of your pan.
Whisk the sauce up one more time and pour it in the middle. Cook until the sauce thickens and gets bubbly. Stir everything together and cook for about 2 minutes longer. Serve over the noodles and sprinkle with cashews.
– if you’re using shrimp you add it after the veggies since it doesn’t need much cooking time
– if you’re using other veggies you can figure out when to put them in based on how long they need to cook. For example, last night we tossed in some mushrooms & green onions after the peppers. Sometimes we add those cute little baby corn cobs and I toss those in the same time as the carrots. You get the idea.