stir it up

Stir-fry recipes can be as simple or complicated as you make them. By combining fresh ingredients and exciting flavors in a wok or skillet, you get a one-pot dish that’s a party for your palate.

EASY PAD THAI STIR-FRY BOWL

Although the ingredient list looks long, this tasty recipe pulls together quickly for an amazing flavor-filled meal.
Serves 4
For the sauce:
3 tablespoons tamarind paste
1 tablespoon garlic chili sauce
⅓ cup fish sauce
¼ cup water
1 teaspoon rice vinegar
¼ cup brown sugar
1 tablespoon peanut butter
2 tablespoons soy sauce or tamari

For the pad thai:
2 tablespoons avocado oil or any mild flavored, high-heat oil
2 eggs, whisked
¼ cup thinly sliced green onions
3 cloves garlic, minced
2 teaspoons freshly grated ginger
½ cup shredded carrots
1 cup bean sprouts
1 cup shredded cabbage
½ cup edamame
1 (8-ounce) package pad thai noodles, cooked according to package directions
For the garnish:
½ cup chopped cashews or peanuts
½ cup sliced green onions
¼ fresh cilantro leaves
Lime wedges

In a bowl, whisk together the tamarind paste, garlic chili sauce, fish sauce, water, rice vinegar, brown sugar, peanut butter, and soy sauce. Set aside.

Heat a wok or skillet over medium heat and add the oil. When the oil is hot, stir in the eggs and cook just until soft. Then add the green onions, garlic, and ginger. Turn the heat to low if needed. Once the eggs are cooked, stir in the carrots, bean sprouts, shredded cabbage, and edamame until combined.

Over medium heat, add the noodles to the vegetable-and-egg mixture and then add the sauce. Toss lightly to combine. As the noodles and vegetable mixture turn in the sauce, the sauce will thicken slightly. Season to taste with additional soy sauce or tamari.

Serve with chopped cashews or peanuts, green onions, cilantro leaves, and lime wedges.

SHRIMP AND PINEAPPLE FRIED RICE BOWL

Fresh and colorful ingredients combined with traditional Asian flavors make this a fan favorite. I like to serve this dish with Sriracha or a spicy Asian hot sauce.
Serves 4
For the sauce:
¼ cup soy sauce or tamari
¼ cup apricot preserves
1 tablespoon Asian chili garlic sauce
1 tablespoon rice wine vinegar
2 teaspoons corn starch
For the shrimp:
2 tablespoons ghee (clarified butter)
1 pound uncooked shrimp, peeled and deveined
For the fried rice:
2 tablespoons avocado oil or ghee
1 red pepper, thinly sliced
½ red onion, thinly sliced
2 eggs, whisked
2 teaspoons fresh grated ginger
2 cloves garlic, minced
¼ cup thinly sliced green onions
1½ cups diced fresh pineapple
2 cups cooked white rice, cooled
For the garnish:
½ cup thinly sliced green onions

In a bowl, whisk together the soy sauce, preserves, chili garlic sauce, rice wine vinegar and corn starch. Set aside.

In a wok or skillet, heat the ghee over medium-high heat. When the ghee is hot, add half the shrimp in a single layer. Be sure not to overcrowd the pan or the shrimp won’t brown. Cook for about 1 minute and then flip the shrimp. The shrimp should be slightly golden or pink. Remove them from the wok or the skillet and set aside.

In the same wok or skillet, add 1 tablespoon of oil or ghee over medium heat. When the oil is hot, add the red pepper and onions and sauté just until crisp tender. Remove from the wok or skillet and set aside.

In the same wok or skillet, add the last tablespoon of oil over medium heat. When the oil is hot, add the whisked eggs and stir lightly until they are soft but not completely done. Then stir in the ginger, garlic, and ¼ cup green onions. When the eggs are firm, stir the onions and peppers back into the wok or skillet and then add the pineapple and the cooled rice. Mix until nicely combined.

Keeping the wok or skillet over medium heat, add the shrimp and then the sauce. Toss lightly to combine. Once everything is heated through, season to taste with salt or additional soy sauce. Garnish with the ½ cup sliced green onions and serve immediately.