How To Make Stir Fry In Just 35 Minutes Recipes

EASY AND DELICIOUS STIR-FRY

Easy and Delicious Stir-Fry image

Forget about take-out and make your own stir-fry with fresh veggies from your garden. This stir-fry recipe is so simple and tasty. The sauce is slightly thick, tangy and sweet, and goes great with the pork. It also perfectly compliments the zucchini, summer squash, and carrots. The hint of ginger is just enough to give the dish an Asian flair without being overpowering. We served ours over steamed jasmine rice and it was fabulous.

Provided by Michelle Bates-Phipps @chelleicious

Number Of Ingredients 22

Ingredients

STIR-FRY SAUCE
3 tablespoon(s) corn starch
1/4 cup(s) brown sugar
1/4 teaspoon(s) ground ginger
1 clove(s) garlic, minced
1/2 cup(s) soy sauce
1/4 cup(s) vinegar
1/2 cup(s) water
1 1/2 cup(s) vegetable broth
MEAT
1 pound(s) pork stew meat
2 tablespoon(s) corn starch
pinch(es) ground ginger
1/8 teaspoon(s) salt
1/4 teaspoon(s) ground pepper
1/4 small onion, diced
VEGETABLES
3 small zucchini
3 small summer squash
4-5 small carrots
4 tablespoon(s) canola oil, divided
- white rice or noodles as desired

Steps:

Prepare rice or noodles if desired.
Mix sauce ingredients together in a medium bowl or jar. Stir with wire whisk or shake to stir.
In a Ziploc bag, place the pork, diced onions, corn starch, ginger, salt, and pepper. Seal and shake the bag to coat the pork. Making sure that the onion is chopped into the size you desire to eat.
Slice vegetables to desired thickness. I prefer to hand slice them and make them pretty thin. You can use any combination of vegetables, as long as you have three to four cups sliced.
Heat 2 tablespoons of canola oil in a large skillet or wok. Stir meat in and continue to cook for approximately four minutes until meat is almost done. Remove meat from skillet and set aside.
Add 2 more tablespoons of canola oil and bring up to heat. Add vegetables to skillet, stir fry for 3 to four minutes until vegetables are just under your desired tenderness.
Add meat back to the skillet. Stir to make sure meat and vegetables are mixed together.
Give your sauce another good stir or shake because corn starch settles quite rapidly. Pour just enough sauce into the skillet to almost cover your mixture.
Cook your dish on high heat for one to two minutes until the sauce starts to thicken. At this point, I still wanted my vegetables to be a little more tender, so I covered my skillet, turned to low, and simmered for 15-20 minutes.

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