I love this recipe! It is versatile, easy, and comes together very quickly. No need to order take-out when you can customize this stir fry dish to your preference.
I first made this using chicken breasts for the main protein. It was delicious. Even the left-overs were great. This time I wanted to use some shrimp I had in the freezer. We loved it. Just look at the color achieved on the cooked shrimp.
The shrimp is only partially cooked here which is amazing to gain this much color and not over-cooking it. The chicken was the same result, partially cooked and gorgeous browning. The chicken and shrimp are tossed in a bit of corn starch and a few other ingredients before cooking. This is key to getting the great color. Browning equals flavor.
The success of this recipe is prepping all the ingredients before you start cooking. That is the nature of cooking a stir fry dish. It is quick, hot cooking done in minutes once you have the prep work done.
There are a few ingredients that are the backbone of Asian cooking to gain great stir fry flavor, such as fresh ginger and garlic. Fresh ginger is found in the produce department of any grocery store. I buy a knob of it and keep it in the freezer. It stores well and I have it fresh any time I need it for cooking. Most people keep ginger in the refrigerator but doing so will yield a shorter shelf life.
The versatility of this recipe comes with your choice of protein and vegetables. I used broccoli. Other vegetables could be snow peas, carrots, mushrooms or a mix of any of these. The protein could be sliced beef, chicken, shrimp or even tofu.
Here's how to make this recipe.
* coconut aminos are a wheat-free replacement for soy sauce made from coconut sap from coconut trees. You will find it on the shelf next to the other soy sauces.