After the holidays I am ready for some meals with lots of colorful vegetables! Stir-fry dinners are great because you can use your favorite vegetables, protein and sauce. Stir-fry dinners are so pretty! Just makes you want to eat a healthier!
I always cut up all my vegetables and protein before I begin. To serve 4-5 people, you need about one pound of protein and 4 cups of vegetables. Vegetables could include broccoli, carrots, mushrooms, peppers, onions, sugar snap peas, zucchini, cabbage.
Chicken is usually what I use for stir-fry dinners, but pork tenderloin, flank steak and shrimp work really well too. Begin by cooking your protein in a large skillet or wok, using about 1 tablespoon of oil. Once done, transfer to a bowl and cover to keep warm.
You can use the same skillet to cook your vegetables. Add one more tablespoon of oil to your skillet. Add your most dense or vegetables that require the most cooking first, saute about 4 minutes. Then add the remaining vegetables and cook about another 4 minutes, until the vegetables are almost done.
Add the protein back into the skillet with the vegetables. Add your sauce and cook until it is thickened, about 1-2 minutes.
Serve over rice. You can also sprinkle a few red pepper flakes on the top. My daughter gave us some delicious savory nuts for Christmas, so I chopped up a few of those and used them for a topping – so good!
Below is the website for a Chicken Stir-Fry. Just click on the link for the recipe and complete directions.
This is a good Stir-Frying guide. It gives you options for protein, vegetables, spices and sauces and how to combine them.
Enjoy!
