The thing I love about stir-fry is how versatile it can be. You can literally add any veggies you want, pack it with chicken or leave it vegetarian and mix with regular rice or cauliflower rice (as I did here) if you're trying to cut down on carbs. This was a staple Brad always made from when we first starting dating. He always used the frozen stir-fry vegetable mix (which is another option and saves time on prep), but I prefer to use fresh veggies now. This recipe makes a good amount and heats up great as leftovers! Definitely good for healthy meal prepping!
For my stir-fry version you will need chicken (optional - just as good without meat), olive oil, soy sauce, onion, garlic, red pepper, jalapeno, green beans, carrots, zucchini, broccoli, mushrooms, edamame, sugar snap peas, bean sprouts, water chestnuts, eggs and either rice or riced cauliflower.
Using a wok or large deep skillet, heat olive oil over medium heat. Saute some diced onion and garlic for a couple minutes then add chicken and cook until no longer pink, stirring frequently. Pour soy sauce over and cook a few more minutes, stirring frequently, to allow the soy sauce to cook into the chicken. Remove chicken to a bowl and keep warm.
Add more olive oil to wok/skillet and heat again. Add onion and saute for about a minute.
Add the rest of your garlic and then your peppers, carrots and green beans. I try to add the veggies that take the longest to cook first. Saute for about 5 minutes, stirring frequently.
Stir in your mushrooms, broccoli, zucchini and sugar snap peas. Saute for a few more minutes. Add more olive oil if needed throughout this process.
Add edamame (already cooked and shelled according to package directions), bean sprouts and my very favorite water chestnuts. Stir well to incorporate and sauce several more minutes. Add some more soy sauce as you saute and mix.
Add your rice or cauliflower rice. Rice should be fully cooked. I cook mine in a rice maker while the veggies are cooking. For cauliflower rice as shown here, you don't need to cook prior to adding. You can buy already riced cauliflower, but I usually just take a frozen bag out of my fridge, thaw it, and pulse in my food processor a few times and it's good to go. Just make sure whatever cauliflower you're using is fully thawed. Mix well with vegetables, adding more soy sauce. Cook for a few minutes then create a hole in the center of your wok/skillet so you can actually see down to the skillet itself. Crack both eggs into this valley and scramble with a fork or whisk. Once mostly scrambled mix in with the rest of your veggies and rice.
Add back your chicken if using and mix well.
And that's it! I usually use some fresh ground pepper as well but with this recipe the flavor is totally up to you. Add as little or as much soy sauce as you like. I usually go with low sodium, because I like a lot of soy sauce but don't want to overdo it on the salt. What are your favorite stir-fry veggies?!
- 1 lb chicken, cut into bite-sized pieces (omit for vegetarian dish)
- ¼ cup olive oil (approx. adjust depending on how much you need for veggies)
- 1 cup soy sauce, divided
- large onion, divided (about 1 tablespoon diced and the rest chopped in long thin pieces)
- 3-4 garlic cloves, minced
- large red pepper, diced
- jalapeno, diced
- 2 carrots, peeled and chopped
- 1½ cups green beans, chopped
- 1½ cups crimini (or baby bella) mushrooms, chopped
- 1 cup broccoli, chopped
- 1 large zucchini, chopped
- ½ cup sugar snap peas, chopped
- 1 can of water chestnuts
- 1 can bean sprouts
- 1 cup edamame, cooked and shelled
- 2 cups cooked rice or thawed cauliflower rice (see notes in post)
- 2 eggs
- salt & pepper to taste
- Heat about 1 tablespoon olive oil in a large wok or deep skillet over medium heat.
- Saute the diced onion and one of the garlic cloves for a couple minutes.
- Add chicken and cook until no longer pink, stirring frequently.
- Add ¼ cup soy sauce and cook a couple more minutes.
- Remove to a bowl and keep warm.
- Add more olive oil to wok and heat.
- Add rest of onion and saute about 1-2 minutes.
- Add garlic, peppers, carrots and green beans. Saute 5 minutes, stirring often. Add more olive oil if too dry.
- Add mushrooms, zucchini, broccoli and sugar snap peas. Saute a couple more mins, stirring often and add more olive oil if needed.
- Add edamame, bean sprouts and water chestnuts stirring well. Add some more soy sauce and pepper. Cook for a few minutes.
- Stir in rice or cauliflower rice and rest of soy sauce. Incorporate all ingredients well. Cook for a few minutes.
- Make a valley in the center of the wok down to the pan. Crack eggs in valley and scramble with fork or whisk.
- Incorporate eggs into the rest of the mixture.
- Add chicken back and mix well.
- Adjust flavor (soy/salt/pepper) and serve.
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