There are many weeknights when you crave something good to eat that doesn’t require a lot of work. Because I am Asian-food obsessed, I find myself thinking about this dish whenever I'm tired after a long day but still want to make a healthy dinner at home. I make it so often that a good-quality wok became a necessity, which is why I got a jumbo-sized one that makes cooking worry-free when it comes to stir-frying and cleaning afterwards. I also make this dish when we’re having a few friends over and want to cook something easy and tasteful while enjoying their company at the same time.
For this Asian Stir-fry recipe, you’ll just need a cutting board, a good knife and a wok.
Ingredients you’ll need (for 4 persons):
- 4 medium-sized carrots
- 250 g baby peas in their shells
- 250 g
- 2 Tbsp fresh ginger
- 250 g baby corn
- 10 medium-sized mushrooms (optional)
- 1 red onion or 3 spring onions (optional)
- 6 garlic gloves
- 4 Cabbage leaves (optional)
- 400 g beef, sliced (optional)
- 2 Tbsp Fish sauce
- 2 Tbsp sesame oil
- 4 Tbsp low-sodium soy sauce
- 1 Tbsp
How to make it:
- Slice the carrots, ginger, mushrooms, onions, garlic and cabbage thinly.
- In the wok, toss the ginger, onions, carrots and garlic with the sesame oil and fish sauce. Stir fry until slightly tender.
- Add the the beef and cook for 2-3 minutes.
- Add the baby peas, corn, cabbage leaves and mirin. Stir fry until all vegetables are tender.
- Add the bok choy and soy sauce and toss until the bok choy are tender.
Serve hot with soy sauce on the side for those who love some extra sauce.
Note: You can also find gluten-free soy sauce at any supermarket, making this dish also suitable for gluten-sensitive people.
Our bimonthly installment of BreadonButter, a blog that celebrates life's little pleasure with the goal of inspiring readers through food, travel and design. For previous posts, click here .