Fresh & Easy Stir Fry
April 18, 2021
- Yields: 6 servings (1 cup per serving)
Ingredients
3-4 cups cabbage, kale, bok choy or other leafy greens, cut into 1 inch pieces
1 pound sliced chicken OR beef OR firm tofu (drained, cut into 1 inch pieces)
½ cup fresh green onion, thinly sliced for garnish
Sauce
1 tablespoon low-sodium soy sauce
1 tablespoon fresh garlic cloves, chopped
1 tablespoon fresh ginger, finely chopped or 2 teaspoons dried ginger
Directions
1.Wash hands well with warm water and soap. Wash produce well and chop as directed.
2.Whisk together sauce ingredients in a small bowl or measuring cup and set aside.
3.Place a large serving plate next to the stove.
4.Heat vegetable oil in wok or large skillet on high heat until hot.
5.Taking care not to overcrowd the pan, pour in sliced onion and carrots. Cook on high, stirring constantly for 3-5 minutes until onions are soft and browned. Transfer to serving dish.
6.Pour in one more teaspoon of oil into hot pan, heat until hot and add cabbage. Stir fry for 2-3 minutes until firm yet tender. Transfer to serving dish.
7.Add a little more oil to hot pan. Pour in meat or tofu. Stir fry until brown.
8.Stir sauce well and pour over meat/tofu in pan. Cook for 2-3 minutes, until sauce is thickened.
9.Pour contents of pan over vegetables. Serve hot over brown rice or noodles. Enjoy!