Happy Monday, everyone! How was your weekend? I wasn’t as productive as I would’ve liked to be but I wasn’t lazy either. Oh well, I’ll make up for it this week as I’ll be working on decluttering and cleaning out my kitchen. At least that’s the plan. It’s going to be a job because we have a few years worth appliances stored in the back of our cabinets that we don’t use. Since it’s going to be a project, I planned quick and easy dinners for this week’s menu. Tonight we’re having Stir Fry.
As much as I would love to be the kind of person that can make dishes like stir fry from scratch, I am not. I have neither the time nor the experience to do so. Cutting up and marinating the meat is about as “from scratch” as I get with this dish. It’ll probably come as no surprise that I use Ree Drummond’s recipe for my marinade. I promise I’m not obsessed with her, she just has easy recipes that are also delicious. Whether I am making it with chicken or beef, the marinade of sherry (or white wine), brown sugar, ginger, and soy sauce is excellent. Even if I omit the soy sauce, it’s good. I also like to use a Ginger Starter for ease as opposed to mincing real ginger. It just helps save time. I mix all the ingredients together then let the meat marinate for however long I have. If I’m lucky I remember to prep it an hour before, but usually not. I also use the marinade to cook the meat and vegetables with.
Another time saver is buying frozen stir fry vegetables. Not only are the vegetables already prepped, they often come with sauce packets too, which I also use. I’d say there are only two downsides to buying the pre-packaged mix and they are mushrooms and broccoli. None of us are a fan of mushrooms so I try to pick them out of the pan before they get cooked. However, we do like broccoli and there never seems to be enough for some reason so I end up adding a few florets to the mix. Another thing about the broccoli is that they don’t cook as fast as the other vegetables. To fix that I just put all the florets in a bowl of hot water and let them cook there then add them at the very end before I pour the sauce packet in.
We usually use Rice Noodles since they are also easy and quick to make. Just boil some water and then let them sit while I cook the vegetables. A few months ago, though, my husband brought home Hokkien Stir Fry Noodles. They’re two individual servings packaged together and only take around two minutes to cook. When you’re trying to save on time. Either option is a great option when you’re crunched for time.
I hope you enjoy this easy stir fry as much as we do! It’s the perfect dish make for dinner during the week. Happy Eating!
Do you prefer Beef or Chicken, or neither, in your stir fry? What other quick and easy oriental dishes do you like to prepare during the week? Do you eat oriental food with chopsticks or a fork?
1 lb Chicken or Beef, cut up
1/2 pkg Frozen Stir Fry Vegetable Mix
1 Sauce Packet
8 oz Rice Noodles or 1 pkg Hokkien Noodles
1-2 Tbsp Olive Oil
2 Tbsp Brown Sugar
3 Tbsp Cooking Sherry or White Wine
1/2 C Soy Sauce
1 Tbsp Ginger Starter
- Combine Marinade ingredients in a medium sized bowl.
- Cut up the meat and add to Marinade. Cover with a lid and let marinade in the fridge for up to an hour.
- Place 1 Tbsp of Oil in a Wok, warm on Medium High. (For less splatter, add meat before fully heated)
- Fill a pot with water and set to boil if making Rice Noodles
- Add meat to Wok (you can work in half batches if you have time); Let meat sit for a minute or two, then stir around and continue cooking until meat is fully cooked (around 5-10 minutes depending on batch size).
- Set Meat aside. At this time, take boiled water off of heat and add Noodles to cook.
- Add rest of Oil to the Wok along with vegetable mix. Cook vegetables according to package. (If you wish, put broccoli in a separate bowl, run steaming water over it until florets are covered and let it sit as you cook other vegetables.)
- If you’ve separated the broccoli, add it back in when there’s only two minutes left.
- Add Meat back in, along with Noodles. Pour sauce packet over stir fry and mix to combine.
- Serve Hot.