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June 22, 2009

Better Bites: Stir Fry

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I like stir fry. It's a fun dish to whip up, takes very little time, yet gives a delicious, healthy result that you could easily share with others. You can include anything you like. You can make an all vegetable version or you can use chicken, shrimp, beef, etc. If you like it, you can add it to your stir fry! It's all a matter of making it to your tastes.

Today we're going to take a look at two versions...One made with shrimp and one made with chicken. The only difference between the two are the components, the "sauce" is the same. This is a very basic, very simple way to have a great stir fry in minutes! And you get two dishes that are practically the same, yet totally different too!

Stir fry is such a versatile dish. You can make it many ways, switch up the ingredients and always have something slightly different, yet similar. This dish is satisfying, healthy and delicious! Paired with some brown rice you've got the perfect healthy, yet hearty meal!

Better Bites: Stir Fry Two Ways: Shrimp

What You'll Need for the Shrimp Stir Fry:
Sesame oil (Note: You can also use extra virgin olive oil)
1 small onion, cut into strips
1 cup of snow peas (Note: I measure these by standing them up on their ends in the measuring cup.)
1 cup of mushrooms, sliced
1-2 cup of broccoli (Note: More if you're a big fan of broccoli, less if you aren't.)
1/3 cup of soy sauce (Note: You can use any type you like. I used a gluten free version.)
Freshly ground black pepper
1/4 to 1 teaspoon of red pepper flakes (Note: Use more if you like it hot, use less if you don't.)
1 pound of shrimp, peeled and deveined (Note: You can buy them this way if you don't want to do it yourself.)

In a large skillet sauté onion, snow peas, mushrooms and broccoli until just tender. Add soy sauce and peppers, along with shrimp and stir to coat. (Note: Soy sauce is salty by itself. No need to add more salt.)

Cook until soy sauce starts to evaporate/thicken and shrimp turns pink.

Serve immediately over brown rice.

Makes roughly 2 dinner sized servings.

Better Bites: Stir Fry Two Ways: Chicken

What You'll Need for the Chicken Stir Fry:
Sesame oil (Note: You can also use extra virgin olive oil)
1 large boneless, skinless chicken breast cut into chunks
1 small onion, cut into strips
1 cup of snow peas (Note: See note above on measuring.)
1 cup of mushrooms, sliced
1 small bunch of asparagus, chopped
1/3 cup of soy sauce
Freshly ground black pepper
1/4 to 1 teaspoon of red pepper flakes (Note: Use more if you like it hot, use less if you don't.)

Sauté chicken in a little sesame oil until slightly browned and done through. Remove from skillet and set aside.

Sauté onion, snow peas, mushrooms and asparagus until tender. Add a little more sesame oil before sautéing if needed.

Once vegetables are tender place chicken back to the pan, along with soy sauce and peppers and stir to coat. Cook until soy sauce is absorbed and serve immediately over brown rice.

Makes 2 dinner sized servings.

Notes: You could easily leave the meat out of either of these and add in other vegetables and/or tofu. Shredded carrot would be great or how about some bamboo shoots or water chestnuts. You could even do all three!

Posted by Dianne at June 22, 2009 9:06 AM

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Comments

Looks yummy, even for 930 in the morning Texas time :)

Posted by: Chef E at June 22, 2009 10:28 AM

That looks super yummy!!!

Posted by: annie at June 22, 2009 8:55 PM

Thanks! I'll definitely be making this again soon!

Posted by: Dianne at June 22, 2009 9:50 PM

Okay now I know why my chicken is always over cooked. I didn't realize that I needed to pull out the chicken and then add back in once veggies were cooked! Thanks!
~ingrid

Posted by: ingrid at June 24, 2009 11:03 AM

It keeps it from getting over cooked and rubbery. I started doing that a few years ago. It took me a while to figure it out. :o)

Posted by: Dianne at June 25, 2009 9:27 AM

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