A staple in our house, this is my stir fry recipe that I developed years ago when I had a craving and wanted to try and make it myself. This is really great for meal prep, and you can even do it on the flat top grill outside, if you have one! We’ve done it on our Blackstone (linked a similar one to ours here), but also cook it inside on the stovetop very frequently in our Made In Cookware.
If you’re very meticulous, like me, the most time making this recipe involves chopping all the veggies very, very perfectly – what can I say, I am who I am!
Here’s what you need:
- Onion (3/4, up to a whole)
- 2 baby bok choy
- Carrots (3-4)
- 2 broccoli crowns
- Garlic – 2-3 cloves, minced
- Ginger, 2-3 teaspoons fresh, minced; or, 2 frozen cubes
- Sauce:
- Coconut Aminos (8.5 oz. bottle)
- Honey (probably a good 2 tablespoons)
- Red pepper flakes (to taste; I usually do a teaspoon)
- Salt & pepper (to taste)
- Grain or pasta of your choice
- Protein (chicken, ground pork, steak, etc.) – opitional
Prepare the Veggies:
- Slice the onion into very thin strips
- For the bok choy, cut off the base and discard it; rinse/dry stalks and leaves, cut each piece in half, separating into one pile of leaves and one pile of stalks; dice stalks in small pieces or slices like the onion; stack and roll leaves and slice into thin strips
- Shred the carrots (or, just buy the pre-shredded in the bag)
- Cut the broccoli tops off the crown and break or cut into bite-sized pieces
- Prepare garlic and ginger, if needed, as above
Mix the sauce ingredients and set aside.
Boil water and cook grain or pasta according to package. This can be cooked ahead of everything else and be drained and ready to be added at the end!
Cook protein, if desired, and set aside to be added at the end.
In a large skillet, heat some oil (I use avocado oil) on medium low, and add onions and the bok choy stalk pieces. Cook these until they’re a little translucent, and then add the shredded carrots, garlic, and ginger. After the carrots cook for a few minutes, add the thinly sliced bok choy leaf pieces, as well as the broccoli pieces, and cook for a minute or two, basically, until the leaves become slightly wilted and the broccoli still has a slight crunch.
Pour in prepared sauce, and mix around to coat. Cook for a few final minutes so the sauce can get warmed through.
If you’re adding protein, add it at the end so that everything can marry together.
When ready to serve, you can eat it as-is, or spoon it over your grain/pasta of choice.
Recipe Notes:
- If you want the sauce to be thicker, add 1-2 teaspoons cornstarch to the sauce before you pour it into the pan.
- If you don’t like coconut aminos, you swap it for soy sauce, but be mindful of adding salt to sauce since soy sauce leans a little salty
- You can swap the homemade sauce for a prepared, jarred sauce
- You can add/omit any veggies that you’d like.
- Rice noodles, Jasmin rice, brown rice…the pasta and grain options are endless!
Enjoy!
-Jenn
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