You guys, I hit it out of the park for dinner last night.
While commuting home from work, pondering over how to maximize our freezer stock for an at least moderately-healthy dinner, my mind wandered over to my typical craving: Asian dishes. Hot and sweet and spicy and comforting. Hot Pepper Noodle (referred to as Crack Noodle in our home) from Penny’s or perhaps Crazy Noodles and Tom Yum soup from Thai Aroma.
I’ve been in the thick of it at work this week and between A’s absence on said vision quest and a recent bout of tendinitis that has running on hold until Tuesday, I’m going a tad stir-crazy. Rather than defaulting to take-out, I decided to hack an at-home version of a vegetarian Asian stir-fry that would lean more towards healthy than soaked-in-oil. The main goal: the creation of that hot and sweet and spicy taste-bud dance party I just can’t get enough of without all the soaked-in-oil situation that I certainly could do without.
Enter my stir-fry A-Team: Siracha + Cilantro + Garlic + Hoisin Sauce + Sesame Oil. Not photographed but very much encouraged: Ginger.
This recipe sort of feels like one of those “that’s really not a recipe” deals but I’m going to share it anyways since the combination is magic, the ingredients cheap, and the process easy. I used frozen broccoli, frozen Asian stir-fry blend, and a handful of fresh bean sprouts. And since this served as a side dish last night, I didn’t add anything in the way of protein or noodles or rice. But THAT WOULD BE AWESOME. And I will be doing so promptly. I’m thinking egg + tofu + rice noodles.
Holler back for simple meals that make ya feel like a champ.
A quick and easy Asian stir-fry that turns "clean out the freezer" night into a dish full of bold flavor and spice.
Ingredients
- 3 cloves garlic, minced
- 1" piece of ginger (or 1 tsp ginger, minced)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 1/2 Tbsp hoisin sauce
- 1 1/2 Tbsp siracha hot sauce
- 1 1/2 Tbsp Gourmet Garden cilantro (or 1/4 cup fresh chopped)
- Cooking spray/oil (I like 1 tsp coconut oil)
- 2 cups frozen broccoli
- 2 cup frozen Asian Stir-Fry Blend
- 1/2 cup fresh bean sprouts
- [any combination of vegetables works here. what matters is the sauce.]
Instructions
- Spray/oil a medium-large sized saucepan
- Heat over medium heat. Add garlic and ginger.
- Add vegetables (fresh and/or frozen) to the saucepan. Cook 1-2 minutes.
- Add soy sauce, sesame oil, hoisin sauce, siracha, and cilantro. Stir to combine.
- Cook 2-3 minutes to combine flavors.
- Serve as is or over rice or noodles.
Notes
Cooktime reflects veggie-only stir fry. Does not account for addition of meat and/or noodles or rice.
The post stir it up: asian style veggies all the time. appeared first on leaner by the lake.
