“Stir-fry” is a catchall term for any combination of grains or starches, proteins and vegetables cooked together over high heat. You can make them vegetarian or with meat, with noodles or rice, spicy or mild … basically, you can customize a stir-fry with whatever you’ve got on hand, and to suit you or your family’s tastes. What all stir-fries have in common is that they come together in a flash, making this a great option for when you’re short on time but want to put something healthy on the table.
Here are five ideas for different stir-fries — think of them less as recipes and more as guidelines that you can adjust or amend as you see fit!
Veggie and Ramen Noodle Stir-Fry
Ingredients
- 1 (3-ounce) package chicken flavored ramen noodles (seasoning packet reserved)
- 2 teaspoons olive oil or vegetable oil
- 2 cups frozen mixed vegetables, such as green beans, corn, carrots and lima beans
- 2 tablespoons soy sauce or teriyaki sauce
Method
- Cook 1 package of ramen noodles according to package directions, reserving 1/4 cup cooking liquid. Drain.
- Heat the olive oil in a large skillet over medium-high heat. Add the frozen vegetables, stirring frequently until vegetables are fully heated through, about 3-5 minutes.
- Add reserved seasoning packet, reserved cooking water, soy sauce or teriyaki sauce and cook until sauce is reduced, about 2-3 minutes.
Other easy stir-fry ideas:
Fish Fried Rice: Heat 2 teaspoons olive oil or vegetable oil in a large skillet over medium-high heat. Add 3 cups of leftover long-grain rice, 1 cup frozen mixed vegetables (optional) and 2 tablespoons soy sauce and cook, stirring occasionally, until fully heated through, about 1-2 minutes (if using frozen mixed vegetables, cook for an additional 2-3 minutes). Stir in 1 drained (5-ounce) can of salmon or tuna and cook until fully heated through, about 1-2 minutes.
Jackfruit and Chickpea Stir-Fry: Heat 2 teaspoons oil in a large skillet over medium-high heat. Add 1 drained (10-ounce) can of plain green jackfruit, 1 drained (15-ounce) can of chickpeas and 2 tablespoons soy soy sauce or teriyaki sauce and cook, stirring frequently until fully heated through, about 3-5 minutes. Garnish with green onions (optional).
Salmon, Tomato and Egg Stir-Fry: Heat 2 teaspoons olive oil in a large nonstick skillet over medium high heat. Add 3 lightly beaten eggs and scramble until just set, about 30 seconds. Stir in 2 cups of roughly chopped and seeded plum tomatoes, beef steak tomatoes or cherry tomatoes and cook, stirring occasionally until just tender, about 2-3 minutes. Stir in 1 drained (5-ounce) can of salmon and cook until fully heated through, about 1-2 minutes. Season with salt and pepper to taste. Serve over rice (optional) and garnish with chopped green onions (optional).
Chicken and Zucchini Stir-Fry: Heat 2 teaspoons oil in a large skillet over medium-high heat. Add 1 large zucchini, cut into 1/8-inch-thick strips, 1 drained (5-ounce) can chicken and 2 teaspoons soy sauce or store-bought teriyaki sauce and cook, stirring occasionally, until zucchini is tender and chicken is fully heated thought, about 2-3 minutes. Garnish with chopped green onions (optional).
- Recipes and photos: Dish Works
