Recently, my family went on a cruise. On board the ship was a station called the Mongolian Wok. I’ve had stir fry before, but usually pretty bland offerings. The food station on the ship allowed us to pick what we wanted in our stir fry and choose a Mongolian seasoning. Oh my goodness! Where has this food been my entire life? Okay, I know it’s been around forever, but I’ve not been eating.
That is about to change and here is why…
- It has just the right kick but not too much
- My taste buds love the bursts of flavor
- I can use chicken, which is my favorite mix-in meat, but I can also use beef or pork or seafood
- I can utilize leftovers to make a stir fry. This is a win-win for me as it saves money and is delicious
- It’s pretty healthy overall. I can sub brown rice for the noodles, lower sodium soy sauce and it is chock full of veggies.
- It’s easy to make. Takes only one large skillet or wok instead of multiple dirty pots and pans.
- Can use healthy oils if needed or a non-stick surface and no oil.
Here is a simple recipe I made the other night that would have taken me mere minutes if the brown rice hadn’t been a major failure. Although I had the long-cooking rice, you can certainly use minute rice instead or cook the rice ahead.
- Frozen bag of stir fry veggies with sauce I used 2 bags, but this was way too much food. We had more leftovers than we could eat
- Frozen bag pre-cooked diced chicken
- Dash of dark soy sauce Kikkoman is what I had on hand
- 1 Tablespoon canola oil
Heat the oil in a large skillet or wok
Add frozen stir fry veggies and dash soy sauce on top. Give it all a stir and cook on medium heat until heated through.
You can either cook the chicken in a separate skillet or throw in with the veggies. I chose to cook it separate because I like the chicken browned a bit more than the way it comes.
Cook rice in microwave following instructions.
Once veggies and chicken are cooked, stir together and add sauce. Cook another five minutes or so.
Layer rice in a bowl and place stir fry on top. Yum.