Description
This 20-minute Asian-inspired stir fry is your go-to weeknight dinner solution—packed with protein, veggies, and bold flavor, all tossed in a quick, glossy sauce that’s better than takeout.
Ingredients
Scale
- 1 pound protein of choice (chicken, beef, tofu, or shrimp)
- 3 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots, mushrooms)
- 3 tablespoons vegetable or peanut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (white and green parts separated)
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Red pepper flakes (optional)
- Sesame seeds for garnish
- Cooked rice or noodles, for serving
Instructions
- Slice your protein and vegetables. In a small bowl, mix soy sauce, vinegar, honey, and sesame oil. In another bowl, mix cornstarch with water.
- Heat 1 tbsp oil in a large wok or skillet. Cook protein in batches until just done. Set aside.
- Add 1 tbsp oil to the same pan. Add garlic, ginger, and white parts of green onions. Stir 30 seconds. Add firm vegetables and cook 2 minutes, then add softer vegetables and cook 2–3 more minutes.
- Return protein to the pan. Add sauce and toss to coat. Stir in the cornstarch slurry and cook 1 minute until sauce thickens and becomes glossy.
- Remove from heat. Sprinkle with green onion tops and sesame seeds. Serve over rice or noodles.
Notes
For gluten-free, use tamari or coconut aminos. Swap honey with monk fruit sweetener for a lower sugar version. Frozen veggies work well too—no need to thaw.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg