Every weekend, I make sure to fill the crispers in our refrigerator with fruit and vegetables, and then I spend the week chopping and sorting them into school lunches and adding them to our meals.
When Friday arrives, I take stock of what is left and often throw together a fast stir-fry.
I'm sharing my less-than-10-minutes recipe here (though I had to fudge the measurements, because I was taught by my mom and she measures with her eyes) for those nights you're looking for something to feed the kids and working with whatever's left in the house after a long week.
There are a few ingredients that I always have on hand.
- low-sodium chicken broth (and when I'm really "on" I have homemade broth in my freezer!)
- oyster sauce (this brand is preservative free and I have seen a GF-version too)
- hoisin sauce (if you prefer a sweeter taste than oyster sauce)
- low-sodium soy sauce (there are probably healthier brands like fermented tamari but this is what my mom always used...so it's in my pantry too)
- canned miniature corn and/or water chestnuts to give it a chinese take-out vibe
I chop the veggies up into bite-sized pieces. I also use snap peas, broccoli, and cauliflower when I have it. And I always throw in a half-cup of frozen peas.
And then I use whatever we have on hand for protein. We rotate extra firm tofu, shrimp and chicken. We always have tofu in the refrigerator and shrimp and chicken in the freezer.
Add about 3 tbsp of cooking oil to a large skillet (I use grape seed oil).
Add a teaspoon of minced garlic. Add protein until cooked well. You can remove and set aside.
Throw in veggies and toss repeatedly until slightly tender (~ 3 mins).
Mix 2 tbsps oyster/hoisin sauce, 2 tsps of soy sauce (or tamari) with 1 3/4 cup chicken (or veggie) broth.
Add liquid to stir-fry. Toss for another couple of minutes.
Return protein to skillet.
I often have packaged noodles (which I buy in the sushi section of my grocery store) on hand. You can use soba noodles for a gluten-free option or regular uncooked pasta (which you would prepare separately). We also change things up by having this stir-fry on rice, too.
It's so easy to make and such a great way to purge the refrigerator before the start of a new week.
This recipe also makes great leftovers for grown ups to take to work (or eat at their desk, in my case).