Prep 10 mins
Cook 25 mins
We really love the ease and versatility of this stir-fry! Use your favorite combo of fresh and frozen stir-fry veggies, meat, chicken or fish. Lovely with a pot of jasmine, green or oolong tea and a glass of sake or plum wine. Enjoy!
- 29.58-44.37 ml peanut oil
- 1 boneless skinless chicken breast, cut into 1/2 inch pieces (or thinly sliced sirloin strips, or cleaned tailless frozen shrimp)
- 453.59 g frozen stir fry vegetables (ie Birdseye Terriyaki)
- additional assorted fresh vegetable, as desired (try asparagus tips, spinach, snow peas, bean sprouts, etc)
- 236.59 ml frozen peas or 236.59 ml snow peas
- 2.46-4.92 ml Chinese five spice powder (optional)
- sherry wine (optional)
- reduced sodium soy sauce (optional)
- crisp chow mein noodles (optional)
- hot cooked rice (jasmine rice or brown rice)
- Warm wok or large skillet on medium heat.
- Add a couple tablespoons oil (I use peanut oil for stir frying, as it has a high heat tolerance).
- Toss in the chicken (or beef), turn up heat to med-high . Stir fry the chicken for a few minutes until no longer pink.
- Add in frozen stir fry veggies (and fresh asparagus tips, etc), and stir well. Continue to cook for about 15 more minutes, stirring occasionally, until done to your liking (you may need to add a couple tablespoons of water).
- Stir in the frozen peas and heat through for a few minutes. Add in the frozen precooked shrimp with the peas, if desired.
- You can add about 1/2 teaspoon of Chinese Five Spice Powder, if desired. (A dash of sherry and reduced sodium soy sauce is good, too, as is a swizzle of sesame oil).
- Serve over hot rice and top with crisp chow mein noodles, if desired. Makes 4 servings.