On any given weeknight, my go-to meal is a stir-fry. There was a point when we were always buying dry mixes to make our stir-fry, you know those little packets that you find down the international aisle that you add just add soy sauce and water to? That is until we forgot to pick a packet up one night and I was forced to be resourceful. Let me tell you, we were not disappointed with outcome. In fact, we have never gone back to those little packets. To replicate the marinade you will need:
- 1/4 cup soy sauce
- 1/4 tsp to 1/2 tsp red chili flakes (depending on your love of spice) or 1 serrano chile pepper, seeded and finely chopped
- 2 tsps sugar
- 2 tbsps freshly squeezed lime juice
- 2 cloves minced garlic
- 2 minces scallions (optional)
Here are the five steps for making the perfect stir-fry:
- Pick a Protein (about 1 pound) – steak, pork tenderloin, shrimp, chicken, tofu cubes. Make sure it is trimmed and thinly sliced. If you’re using shrimp, make sure it is peeled and deveined.
- Make the Marinade – whisk together the soy sauce, red chili flakes or serrano pepper, sugar and lime juice. Stir until the sugar is dissolved. Toss it on the protein and set aside.
- Prep the Vegetables (about 3-4 cups, sliced or quartered) – carrots, celery, onions/shallots, mushrooms, broccoli, bell peppers, scallions, asparagus, zucchini, bok choy or cabbage, whole snow peas, plum or cherry tomatoes. I could go on but you get the point, the options are endless and you can use any combination. Our favorite combo of the moment is beef with mushrooms and broccoli.
- Drain the excess marinade from the protein and reserve. Keep this, your protein and vegetable all near by.
- In a wok or skillet, heat about 2 tbsps of vegetable or peanut oil over medium heat. Add the protein and cook through. Transfer to a plate while you cook the vegetables.
- Heat the pan to high heat. Add another 1-2 tbps of oil, then the garlic and scallions. Add the vegetables and stir-fry until crisp/tender.
- Add the protein, 1/2 cup of water and reserved marinade back to the pan with the vegetables. Let cook until the sauce has thickened, about 3 minutes. Adjust the seasoning with salt and pepper.
- Serve it with rice or noodles. To learn how to make perfect rice every time, click here.