Family Friendly Stir Fry

I meal plan so I have a clear idea of what our week of meals will look like and I always like to have ingredients for stir fry on hand. This past Christmas I received the gift of a cast iron Wok for my stove. I love it. Its heavy, durable and heats up evenly for frying perfection. Since then I've been working at upping my stir fry game by experimenting with different kinds of recipes. Some have been hits and some my kids have literally said "yuck mom" while sitting at the table.

You win some annnnnnnd you lose some.

But, our staple Stir Fry recipe has been a favorite from the very beginning. It's easily customizable for the ingredients in your fridge and the sauce is made with fairly staple Asian inspired pantry  ingredients.

The best part is the whole dish comes together in under 30 minutes-- especially if you prep your vegetables and protein beforehand. I started cooking my flank steak or chicken on Sundays- slicing it down and storing it in the fridge.

Our favorite combination consists of sliced flank steak, sliced zucchini, shaved Brussel sprouts, carrot sticks, broccoli, and bok choy.

Alternative Proteins: Chicken or Shrimp
Alternative Veggies/Add-ins: Peppers, Baby Corn, Snow Peas, Mushrooms, and Asparagus, Pineapple, Mango, Onion, Cabbage

Family Friendly Stir Fry

sauce:
1/4 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon of honey
1 teaspoon sesame oil
1 tablespoon and 1 teaspoon cornstarch

stir fry:
1 lb thinly sliced flank steak or sirloin
3 cups of vegetables (combination of your choice)
1 tablespoon of sunflower oil or vegetable oil
salt and pepper to taste

instructions:
to make the sauce place the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a small pot on the stove-- stir until the sugar is dissolved then turn up the heat and bring to a boil-- mix the cornstarch with 2 tablespoons of cold water until dissolved -- add the cornstarch to the mixture on the stove and let it boil for 1-2 minutes until the sauce has thickened-- turn off heat and set aside.

for the stir fry-- heat 1 teaspoon of oil in wok or large skillet on the stove-- add the vegetables and season with salt and pepper-- cook for 3-5 min until they start to brown and soften-- at 2 tablespoons of water and cook until water evaporates-- when the veggies are crisp and tender remove them and set aside-- wipe out the pan and add the remaining 2 teaspoons of oil-- at protein and cook for 2-3 min on each side until the desired doneness-- add the veggies back in and pour the sauce overtop-- cook on high for 2-3 mins until everything pulls together.


Enjoy!