We have this little market in the town I grew up in. It’s a cool 35 minutes away from our house now, but whenever we go to visit my mom we make it a point to stop there and stock up on, well, everything.
Which means we eat healthy for two weeks.
And Wendy’s stock goes down.
I’m sure they’ll survive the hit.
Last night I grabbed pretty much everything and threw together stir-fry. Which, minus the sodium from the soy sauce, is rather good for you.
And super-easy to make.
Other than all the chopping.
lots and lots of veggies – use whatever you have! Last night I used: green beans, sugar snap peas, carrots, snow peas, baby bella mushrooms, bean sprouts, green pepper, onion and broccoli.
meat (optional) Last night I used: split chicken breasts, cleaned and diced into 1 inch cubes
Rice or egg noodles
Chop everything. In a small bowl mix together soy sauce, sesame oil, garlic and brown sugar. I start out with 3 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tbsp garlic and 3 tbsp of brown sugar. After that I don’t really have exact measurements since I keep adding ingredients until I have the amount of sauce I’d like and the taste. Keep the sesame oil to a minimum as it can be overpowering and just play around with the proportions until you have a sweet garlicy sauce. You can spread the sauce further by thinning it a bit with some water.
Pour half of the sauce in a frying pan with the chicken and saute in sauce until cooked through. Remove chicken with a slotted spoon and place in a bowl. Add veggies to the pan and the rest of the sauce. Sauté for about 10 minutes on med-high heat.
Prepare your rice or noodles during this time. Once the veggies are done, add the chicken back in for about two minutes. Remove from heat and serve over the rice or noodles.
Easy. Fresh. Delicious. And a great way to use leftover veggies.