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5 September, 2018

Stir Fry

Posted in : cheap, college, dinner, easy, food, lunch, one pan, one-pot, quick, recipe, savory, spicy, vegan, vegetables, vegetarian, veggies on by : Jeanette Rueb Tags: , , , , , , , , , ,

The hubby and I have taken a liking to a local stir fry place over the course of the past year, but eating out a lot can get expensive pretty quickly. I got a stove-friendly wok from Nana, so I decided that now was as good a time as any to break it out and give it a whirl. Now that I’ve completed this culinary experiment, I have to say: Stir fry as got to be one of the easiest meals to make, second only to maybe ramen noodles. You get some stuff, you throw it in a hot pan, you stir it around for a while, and when you think it’s been about long enough, you serve it. That’s basically it. What’s even cooler, we got about four of five large servings out of this for a whopping $15.

Something I should mention before the recipe starts is the fact that the hubster and I really like our food spicy, especially our stir fry. If you are not a fan of spice, I strongly encourage you to cut the Sriracha in half (or leave it out) and skip the red pepper flakes and cayenne. Also, if you’re not a beef eater, sub in some cubed chicken breast or extra firm tofu. You can also add in other vegetables, like cut cabbage or julienned carrots, and you can try a combination of mushrooms if you want. Stir fry is an awesomely customizable meal, so I encourage you to play around with it using different sauces, different vegetables, and different protein sources.

Ingredients
1 lb Beef, thinly sliced (I used some precut fajita meat)
8 oz Bamboo shoots
8 oz Water chestnuts
4 oz Shiitake mushrooms
8 oz Edamame
15 oz Baby corn (mine ended up being 7 oz once it was drained)
1/2 Red onion, sliced
12 oz Yaki Soba noodles
15 oz Teriyaki sauce
2 tbsp Sriracha
1 1/2 tbsp Red pepper flakes
1 tsp Cayenne

Place either a flat-bottomed wok or a large skillet over medium high heat and let it come up to temperature. Meanwhile, in a large bowl, combine your protein with the Sriracha and enough of your teriyaki sauce to coat it. Once the pan is up to heat, add a tablespoon of oil, swirl it around, let it heat up until it’s runny, and then add in the protein. If you’re using meat, cook it until the beef is browned/chicken is cooked, stirring occasionally to make sure it heats evenly. Meanwhile, in that same bowl, add all your vegetables, noodles, and the rest of your teriyaki sauce. Toss them around until everything is evenly coated, and once the meat is cooked, add them to the pan. While you’re stirring all of your ingredients in the pan, add in your red pepper flakes and cayenne if you’re looking for a little extra spice. Let everything cook and simmer together for about three minutes, stirring occasionally to make sure everything is mixed and evenly coated in sauce. Serve in a bowl (tongs will probably be your best bet for serving) and enjoy!

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