Royal Recipes Collection: Simple, Sensational Stir-Fry!
My hubby loves sampling different types of foods while on trips to Japan. In my Crestmere Series novels, Marsten and Reishel mastered Asian cooking while learning martial arts in the east. Here’s a delicious, easy, healthy stir-fry recipe my family enjoys a lot.
– Cut up chicken, beef, or shrimp
– Vegetable assortment – sliced bell peppers, onions, broccoli, cauliflower, carrots, snow peas, bean sprouts, water chestnuts, etc. Maybe toss in a few of those tiny little corncobs (do you suppose they’re all grown on tiny little fields by tiny little farmers with tiny little tractors? I’ve always wondered..)
-Peanuts, almonds, or cashews (or all three!)
– Cooked rice – we like either brown or long-grain rice cooked in our Aroma rice cooker from Costco.
-Oil: peanut tastes nice with stir-fry, but others are fine too.
-2 Tbsp beef flavored Better than Bouillion
-1/2 cup hot water in a 2-cup measuring cup (or bowl)
-1/2 cup soy sauce
“A good, well-lived today makes every yesterday a dream of a good future,
and every morning is a vision of hope.”
– Asian proverb
1. Heat oil over medium heat in a wok or large skillet.
3. Spoon the meat pieces into the skillet and stir until lightly browned (cut a piece to make sure it’s cooked inside), then remove to a bowl. Don’t overcook! You will cook them more later.
2. Add more oil to the skillet, increase heat to medium-high, and toss in the vegetables. Carrots and other tough veggies take a bit longer than the soft ones, so you may wish to add these first. Stir-fry for a few minutes to heat and soften. They should still be a little crisp.
3. Return the meat pieces to the mixture and stir until it reaches desired doneness.
4. Add the nuts.
5. Now add the bouillion mixture and stir briefly. It will thicken quickly. Remove from heat.
6. Spoon over rice and enjoy with some nice plum wine and pretty chopsticks!
“Help thy brother’s boat across, and lo!
Thine own has reached the shore.”
– Another Asian proverb