We’ve been on a stir fry kick lately in a bit effort to eat more vegetables and less meat. This is something we’ve created based on what we’ve had on-hand so please excuse the lack of precise measurements.
The general technique for stir fry is to use only a little bit of oil and have high heat. “Tougher” ingredients go in the pan first (such as broccoli or carrots), followed by ingredients that heat quickly (such as noodles or mushrooms). Sauce enters the pan last and helps to de-glaze the pan of any stuck-on starches.
Our sauce ratio is about 75% soy sauce and 25% citrus (combination of orange, pineapple and/or lemon juice). We also add in a bit of chili garlic sauce and brown sugar to sweeten or add spice as needed.
- broccoli florets
- yellow onion, chopped
- fresh pineapple, chopped
- fresh mushrooms (stir fry mix or slices)
- stir-fry noodles
- vegetable oil
- low-sodium soy sauce
- citrus juices (orange, pineapple or lemon juice, based on your preferences)
- chili garlic sauce (1-2 tsp for desired spice)
- brown sugar (1-2 tsp for desired sweetness)
- fresh cilantro, chopped
- cashews, chopped
- Sriracha sauce for serving
- Heat 1 1/2 tablespoons vegetable oil in a wok over high heat. Meanwhile, in a small bowl combine soy sauce, citrus juices, chili garlic sauce and brown sugar. (Total liquid amount should be about 1 cup.)
- Add in broccoli florets, tossing occasionally allowing to slightly brown, about 2 minutes.
- Add onion and pineapple, tossing occasionally and allowing to slightly brown, about 2 minutes.
- Add noodles and mushrooms, tossing occasionally and allowing noodles to slightly stick to the pan.
- Pour sauce mixture into wok and stir to coat ingredients. Allow liquid to boil down and become thicker from noodle starches. (If sauce does not thicken to your desire, sprinkle a small amount of flour over ingredients and stir to combine.)
- Serve topped with chopped cilantro and cashews, add Sriracha for extra spice.