Food by
Tastemade

4 Quick Stir-Fry Dinners You Can Make Tonight

tastemade
COOKING122 days ago
Tastemade
QUICK FACTS
14 Ingredients
Healthy
Delicious
INGREDIENTS
1/2 cup vegetable broth
2 tablespoon low sodium soy sauce
1/2 tablespoon sesame oil
1 teaspoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon arrowroot starch
1 tablespoon olive oil
1 cup broccoli florets
1/2 red bell pepper, diced
8 cremini mushrooms, sliced
2 large carrots, cut into matchsticks
6 ounces snow peas
2 cups brown rice, cooked
INSTRUCTIONS
  1. In a small mixing bowl, combine the broth, low sodium soy sauce, sesame oil, rice vinegar, garlic, ginger, and arrowroot starch. Mix vigorously until no clumps remain. Set sauce aside until ready to use.

  2. Heat large skillet over high heat and add the olive oil.

  3. Add the vegetables into the skillet toss everything to coat in the hot oil. Cook for 4-5 minutes, or until the vegetables start to cook through.

  4. Add the sauce and cook for one more minute to thicken.

  5. Serve with rice.

QUICK FACTS
12 Ingredients
Healthy
Delicious
INGREDIENTS
1/3 cup low sodium soy sauce
1/3 cup water
1/2 tablespoon sesame oil
1 tablespoon arrowroot starch
1 tablespoon coconut sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 pound flank steak, thinly sliced
1 tablespoon olive oil
4 cups broccoli florets
1/2 yellow onion, sliced
2 cups brown rice, cooked
INSTRUCTIONS
  1. In a small mixing bowl, combine the low sodium soy sauce, water, sesame oil, arrowroot starch, coconut sugar, garlic, and fresh ginger. Mix vigorously until no clumps remain. Set sauce aside until ready to use.

  2. Heat large skillet over high heat and add the olive oil.

  3. Add the steak and cook for 4-6 minutes, or until it starts to cook through. Add the broccoli, onion, and sauce into the skillet toss everything to coat. Cook for 4-5 more minutes, or until the broccoli starts to turn bright green, the steak is cooked through, and the sauce has thickened.

  4. Serve with rice.

QUICK FACTS
11 Ingredients
Healthy
Delicious
INGREDIENTS
2 tablespoon coconut sugar
2 tablespoon raw honey
1/3 cup low sodium soy sauce
2 tablespoon apple cider vinegar
1/2 tablespoon sesame oil
1 tablespoon arrowroot stach
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon olive oil
1 pound large shrimp, peeled & deveined
1 1/2 cups snap peas
INSTRUCTIONS
  1. In a small mixing bowl, combine the coconut sugar, raw honey, low sodium soy sauce, apple cider vinegar, sesame oil, garlic, and arrowroot starch. Mix vigorously until no clumps remain. Set sauce aside until ready to use.

  2. Heat large skillet over high heat and add the olive oil.

  3. Add the shrimp and cook for 4-6 minutes, or until it starts to cook through. Add the snap peas into the skillet toss everything to coat in the hot oil. Cook for 2-3 more minutes, or until the shrimp is no longer translucent.

  4. Add the sauce and cook for one more minute to thicken.

  5. Serve with rice.

QUICK FACTS
12 Ingredients
Healthy
Delicious
INGREDIENTS
3/4 cup low sodium chicken broth
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
1 garlic clove, minced
1 tablespoon arrowroot starch
1 tablespoon olive oil
2 chicken breasts, cut into chunks
1 lg. zucchini, halved lengthwise and then sliced
6 cremini mushrooms, quartered
2 cups brown rice, cooked
INSTRUCTIONS
  1. In a small mixing bowl, combine the low sodium chicken broth, lemon zest, lemon juice, low sodium soy sauce, sesame oil, garlic, and arrowroot starch. Mix vigorously until no clumps remain. Set sauce aside until ready to use.

  2. Heat large skillet over high heat and add the olive oil.

  3. Add the chicken and cook for 4-6 minutes, or until it starts to cook through. Add the zucchini and mushrooms into the skillet toss everything to coat in the hot oil. Cook for 4-5 more minutes, or until the zucchini starts to soften and the chicken is cooked through.

  4. Add the sauce and cook for one more minute to thicken.

  5. Serve with rice.