#savorystirfry

A quick and delicious stir-fry recipe featuring succulent shrimp, crisp vegetables, and savory noodles tossed in a flavorful sauce. Perfect for a satisfying weeknight meal.

Ingredients: 8 oz 225g fresh or frozen shrimp, peeled and deveined. 8 oz 225g chow mein noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 small onion, thinly sliced. 1 cup sliced mushrooms. 1 cup sliced bell peppers assorted colors. 2 cups shredded cabbage. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 1/4 cup chopped green onions for garnish.

Instructions: Following the directions on the package, prepare the chow mein noodles, then drain and set them aside. Mix together soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, and black pepper in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on medium-high heat. Stir-fry the shrimp for two to three minutes, or until they become opaque and pink. After taking the shrimp out of the skillet, set it aside. To the skillet, add the final tablespoon of vegetable oil. Stir-fry the onions for one to two minutes, or until they are translucent and fragrant, after adding the garlic. To the skillet, add the bell peppers, shredded cabbage, and mushrooms. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Place the cooked shrimp back into the skillet and cover the contents with the sauce mixture. Stir-fry for an additional two to three minutes, making sure that everything is thoroughly heated and coated. Toss the cooked chow mein noodles with the shrimp and vegetables in the skillet. Cook the noodles for a further two minutes to reheat them. Take off the heat and add some chopped green onions as a garnish. Enjoy your hot, easy shrimp chow mein!

Prep Time: 15 minutes

Cook Time: 15 minutes

Thai people call Drunken Noodles Pad Kee Mao. It is a spicy and savory noodle stir-fry dish that is full of flavor. Thais love this dish, and the name comes from the fact that drunk people like to eat it late at night. In this recipe, you'll stir-fry rice noodles with your choice of protein, aromatic herbs, bright vegetables, and a sauce that tastes great.

Ingredients: 12 oz flat rice noodles. 2 tbsp vegetable oil. 4 cloves garlic, minced. 2 Thai bird's eye chilies, sliced adjust to taste. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1 cup Thai basil leaves. 1 cup sliced chicken, beef, or tofu. 3 tbsp oyster sauce. 2 tbsp soy sauce. 1 tbsp fish sauce. 1 tbsp sugar. 1/4 cup water. Lime wedges, for serving.

Instructions: Soak rice noodles in warm water for 10 to 15 minutes, until they get soft. Then, drain them. Put vegetable oil in a wok or large skillet and heat it over high heat. Cut up some Thai chilies and add them to the pan. Stir-fry for 30 seconds. Add the bell pepper and onion slices and stir-fry until the vegetables get a little soft. Move the veggies to the side of the wok and put the chicken, beef, or tofu in the middle. Cook until it turns brown. As soon as you add the soaked rice noodles to the wok, toss them with the protein and vegetables. Soy sauce, fish sauce, sugar, and water should all be mixed together in a small bowl. Pour over the noodles. Stir-fry everything together until it's all heated through. Toss in the Thai basil leaves until they are soft. With lime wedges on the side, serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

This is a flavorful and savory stir-fried tofu that is ideal for a light lunch. It's spicy and delicious. This is a delicious stir-fry dish made with firm tofu, colorful bell peppers, and a hot sauce.

Ingredients: 200g firm tofu, cubed. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 teaspoon sesame oil. 1 teaspoon sugar. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: Press the tofu to remove excess water, then cube it. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add minced garlic and sliced onion, saut for 2 minutes until fragrant. Add tofu cubes and cook until they are golden brown on all sides. Stir in the sliced red and green bell peppers and cook for another 2 minutes. In a small bowl, mix together soy sauce, sriracha sauce, sesame oil, sugar, salt, and pepper. Pour the sauce over the tofu and vegetables in the skillet. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through. Remove from heat and let it cool for a few minutes. Garnish with chopped green onions and sesame seeds. Serve the spicy cold tofu stirfry and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A quick and easy keto-friendly stir fry featuring tender chicken breast and crisp green beans, seasoned with garlic, ginger, and a savory soy sauce-based sauce. Perfect for a satisfying and healthy weeknight dinner!

Ingredients: 1 lb chicken breast, thinly sliced. 1 lb green beans, trimmed and halved. 2 tbsp avocado oil. 4 cloves garlic, minced. 1 tsp ginger, minced. 3 tbsp soy sauce or tamari. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1/2 tsp red pepper flakes optional. Salt and pepper to taste. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Heat avocado oil in a large skillet over medium-high heat. Add minced garlic and ginger, saut for 1 minute until fragrant. Add sliced chicken to the skillet, season with salt, pepper, and red pepper flakes. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add green beans and cook for 4-5 minutes until tender-crisp. Return chicken to the skillet with green beans. Add soy sauce, rice vinegar, and sesame oil. Stir well to combine and coat the chicken and green beans with the sauce. Cook for an additional 2-3 minutes until everything is heated through and coated with the sauce. Garnish with sesame seeds and sliced green onions before serving. Enjoy your fast and delicious chicken green bean stir fry!

Prep Time: 10 minutes

Cook Time: 15 minutes

Succulent beef slices and tasty broccoli in a savory sauce, served over rice for a full meal.

Ingredients: 1.5 lbs beef chuck roast, sliced thinly. 1 cup beef broth. 1/2 cup gluten-free soy sauce. 1/3 cup honey. 3 cloves garlic, minced. 2 tablespoons cornstarch. 4 cups broccoli florets. Cooked rice, for serving.

Instructions: In a bowl, whisk together beef broth, soy sauce, honey, and garlic. Place beef slices in the crockpot, pour sauce over the beef. Cover and cook on low for 4-5 hours. In a small bowl, mix cornstarch with 2 tablespoons of water, then stir into the crockpot. Add broccoli florets to the crockpot, cover, and cook for an additional 30 minutes or until broccoli is tender. Serve over cooked rice.

Prep Time: 15 minutes

Cook Time: 300 minutes