Stir-fry is the ultimate quick and customizable meal that fits into any busy schedule. With a balance of protein, fresh vegetables, and flavorful sauce, this dish is not only nutritious but also incredibly versatile. Whether you prefer chicken, beef, or pork, this recipe allows you to mix and match proteins and vegetables to suit your taste. The homemade stir-fry sauce brings a perfect combination of savory, sweet, and tangy flavors. In under 30 minutes, you can create a wholesome and delicious dish that’s perfect for weeknight dinners or meal prep for the week ahead.

Full Recipe:

Ingredients:

For the Stir-Fry:

• 1 lb. chicken, beef, or pork – cut into bite-sized pieces
• 2 lbs. vegetables – cut into bite-sized pieces (such as bell peppers, broccoli, carrots, snow peas, or zucchini)
• 1 tbsp aromatics – such as garlic, ginger, or shallots (finely chopped)
• 2 tbsp fresh herbs – such as basil or cilantro, chopped (optional)

For the Basic Stir-Fry Sauce:

• 1 cup broth (chicken, beef, or vegetable broth, depending on your protein choice)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine vinegar

Step-by-Step Instructions:

1. Prepare the Stir-Fry Sauce

• In a small bowl, whisk together 1 cup of broth, 2 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp rice wine vinegar. Set the sauce aside to use later in the stir-fry.

2. Prepare the Protein and Vegetables

• Cut 1 lb. of chicken, beef, or pork into bite-sized pieces.
• Prepare 2 lbs. of vegetables by chopping them into bite-sized pieces. You can use any combination of vegetables, such as bell peppers, broccoli, zucchini, carrots, or snap peas.

3. Cook the Protein

• Heat a large pan or wok over medium-high heat. Add a drizzle of oil (about 1 tablespoon) and let it heat until shimmering.
• Add the protein (chicken, beef, or pork) to the pan and stir-fry for about 4-5 minutes until it is browned and cooked through. Remove the cooked protein from the pan and set it aside.

4. Cook the Vegetables and Aromatics

• In the same pan, add another tablespoon of oil if needed. Add 1 tablespoon of aromatics such as garlic, ginger, or shallots, and stir-fry for about 30 seconds until fragrant.
• Add the vegetables and stir-fry for 4-6 minutes until they are crisp-tender. You want them to retain a slight crunch for the best texture.

5. Combine Everything and Add the Sauce

• Return the cooked protein to the pan with the vegetables.
• Pour in the prepared stir-fry sauce, and stir everything together. Let it cook for another 2-3 minutes until the sauce thickens slightly and coats the ingredients evenly.
• If you’re using fresh herbs like basil or cilantro, toss them into the stir-fry just before serving for an extra burst of freshness.

6. Serve

• Serve the stir-fry hot over steamed rice, noodles, or on its own. Enjoy!

Cooking Tips:

• High Heat is Key: Stir-frying is best done over high heat to cook the ingredients quickly and preserve their freshness and crunch. Make sure your pan or wok is hot before you add any ingredients.
• Prep Everything in Advance: Since stir-frying happens quickly, have all your ingredients prepped and ready to go before you start cooking. This ensures nothing gets overcooked or burned while you’re trying to chop something else.
• Cut Evenly: To ensure everything cooks evenly, make sure you cut your protein and vegetables into similar-sized pieces.
• Sauce Variation: You can add a splash of sesame oil or a tablespoon of hoisin sauce for extra flavor if you prefer.

Storage Tips:

• Refrigeration: Store leftover stir-fry in an airtight container in the fridge for up to 3-4 days.
• Freezing: You can freeze stir-fry for up to 2 months, though the texture of the vegetables may change slightly after thawing. To reheat, simply thaw in the fridge overnight and warm up in a skillet.
• Reheating: For best results, reheat the stir-fry in a hot pan with a little oil to revive its texture. Microwave reheating works as well but may soften the vegetables further.

Nutritional Facts (per serving, approximate):

• Calories: 300 kcal
• Protein: 25g
• Carbohydrates: 15g
• Fat: 12g
• Fiber: 4g
• Sodium: 800mg
• Sugar: 5g

FAQs:

1. Can I use frozen vegetables in this recipe?
   • Yes, you can use frozen vegetables, but make sure to thaw them first and drain any excess water. Frozen vegetables tend to release more water when cooked, so keep that in mind.
2. Can I use a different type of protein?
   • Absolutely! You can use shrimp, tofu, or even tempeh for a vegetarian option. Just adjust the cooking time accordingly.
3. What can I substitute for soy sauce?
   • If you’re avoiding soy, you can use tamari or coconut aminos as a substitute for soy sauce.
4. Can I add more flavors to the sauce?
   • Yes! Feel free to add extras like chili flakes for heat, a tablespoon of oyster sauce for depth, or even fresh lemon juice for brightness.
5. What should I serve with stir-fry?
   • Stir-fry pairs wonderfully with steamed rice, noodles, quinoa, or even cauliflower rice for a low-carb option.