Weeknight Veggie Stir Fry {+ Meat Optional}

Weeknight Veggie Stir Fry {+ Meat Optional}

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

An easy, healthy meal, perfect for weeknights. Feel free to mix up the ingredients with your favorite vegetables, just make sure to add the "harder" vegetables first, so they are on the heat for longer.

Author: myutensilcrock.com

Recipe type: Lunch, Dinner

Serves: 1 serving

Ingredients

• one broccoli crown, sliced into bite-sized pieces
• one small sweet onion, chopped into bite-sized pieces
• ½ of a small bag of snap peas (about one cup, washed)
• 1-2 cloves garlic, husk removed, and chopped
• small nub of ginger, peel removed, and chopped
• ¼ - ½ cup cooked rotisserie chicken, chopped (optional)
• 2-3 Tablespoons reduced sodium soy sauce

Instructions

1. Heat a medium pan over medium-high to high heat.
2. When it's hot, add 1-2 Tablespoons oil.
3. When the oil is hot, add the broccoli and onion pieces. Add them in a single layer, and let them cook until the broccoli brightens and the onion browns around the edges. Stir and continue to cook, but know that the less you stir, the more the vegetables will caramelize (this is a good thing!).
4. Add the snap peas, garlic, and ginger. Stir to make sure everything touches the bottom of the pan, but again, don't over-stir.
5. Add the chicken if using.
6. Add the soy sauce, and stir to distribute.
7. Let it cook a few minutes longer, to fully caramelize and bring out the flavor. The vegetables should be very bright, with browned edges.

Notes

This recipe is written for one person/one serving. Just multiply as needed for a larger group.

3.4.3177

• The colors!
• Just a few ingredients – easy to shop for.
• You can add pretty much any vegetable or meat you have around.
• Healthy.
• One-pan meals = less clean-up.

Miscellany:

• This really doesn’t even feel like a recipe to me, but it got an immediate positive reaction on Instagram, so I rolled with it.
• Start with a hot pan, and add oil. Then let the oil get hot. I used canola here, but olive works well too.
• Add the “hardest” vegetables first – here, broccoli and onion. As they cook, anything with color (broccoli, peppers, etc.) will get brighter. Let them get there. I like my onion to brown around the edges.
• Then add “softer” vegetables – here, snap peas.
• I used pre-cooked meat (rotisserie chicken), so that went in last.
• I only had soy sauce around, so I didn’t try to jazz it up with anything else.
• Don’t be afraid to let the dish cook for a while. “Brown food tastes good” – I’m not sure where I first heard that, but let it caramelize, without stirring, for a few minutes.

This is an original My Utensil Crock recipe. Note: is this a really really close variation of another MUC recipe? Yep. At least I’m consistent! This doesn’t call for cooking raw chicken, so is less smoky in the kitchen and a little quicker.