simple stir-fry

I really love stir-fry. When I have a plethora of fresh vegetables on hand, there is nothing I’d rather make.

With a little prep, a nutritious and colorful dinner comes together in a matter of minutes.

More often than not, I don’t even take the time to make rice. None of my family seems to miss it, so why bother?

Weekday Quick and Easy Stir-Fry

1/4 cup soy sauce
2 tablespoons rice vinegar
2 teaspoons Sriracha
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon sesame oil
2 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons peeled and finely minced fresh ginger
3 garlic cloves, peeled and minced
1 pound green beans, trimmed and blanched for 1 minute; then refreshed in ice water and drained
2 cups shelled edamame
1 cup thinly sliced red cabbage
1 cup grape or cherry tomatoes, cut in half
1 tablespoon toasted sesame seeds

Whisk soy sauce, rice vinegar, and Sriracha together in a small bowl. Mix cornstarch and water together in another small bowl and set both aside.

Heat sesame oil in a wok or large skillet over medium-high heat. Add the chicken and cook until the pink is gone.

Push the chicken up the sides of the wok and make a well in the center and add the ginger and garlic, stir-fry for 10 seconds.

Quickly add the green beans, edamame, and cabbage and stir-fry for 2 minutes.

Once again, make a well in the center and add the sauce, toss to coat, then make one last well in the center, quickly give the cornstarch mixture a stir, then add it to the wok, stir-fry until the sauce is thickened and all the chicken and vegetables are well coated.

Turn off the heat and stir in the tomatoes. Turn out onto serving plates and sprinkle with sesame seeds. Serve hot.

Serves 4