I feel it’s time I share with you one of my favorite last-minute, go-to, super-quick, flavor-bursting, Asian-inspired dishes that has solved my “what-the-heck to I cook this time??” dilemmas on many occasions! Whether you just want a hot, satisfying meal for yourself or you’re planning on having guests over, this 15-Minute Asian Stir Fry fits the bill!
The inspiration for this dish came from my 92-year-old Grandma Norma. This woman is a whiz in the kitchen and I’ve learned so many tricks and tips from her over the years. One of them being this:
Orange Marmalade + Soy Sauce + Sautéed Vegetables = A super easy and delicious stir fry!
So, I took inspiration from this nugget of information and put my own spin on it, which is what I’ll share with you now! Here goes:
1. In a large skillet, heat the oil over medium-high heat for about 30 seconds. Then, carefully add the prepped vegetables and spread them out into as much of a single layer as possible. I like using broccoli, carrots and asparagus…
But you can’t go wrong with red bell pepper, broccoli and sugar snap peas, either!
I usually always include broccoli because this veg soaks up the juices in this dish quite splendidly!
Now, I know this is called a “stir fry”, but at this point we’re actually going to just let these veggies be for about 4 minutes without touching them so they can get some char going.
2. Meanwhile, combine the onion powder, garlic powder and ground ginger in a pinch bowl and then sprinkle it evenly over the surface of the vegetables.
3. After those 4 minutes, take a large spatula and do your best to flip the vegetables over. The goal is to now let the other side get some brown color going! We’ll let this go for another 3 – 4 minutes.
4. While you’re waiting, combine the marmalade, soy sauce (or substitute) and water in a small bowl to create our sauce. This is also a good time to prep and measure out the black beans, if you haven’t already.
5. Once those 3 – 4 minutes are up, give those vegetables a good stir and then add the sauce and black beans. Stir a couple more times and then turn the heat down to low. Simmer for about 2 minutes.
6. Pile some cooked rice or quinoa on a plate or in a bowl and add generous helpings of the vegetable stir fry right on top! Serve immediately.
Like a little heat? Add a pinch or two of red chili flakes to the top! That’s Jeff’s favorite way to go.
Hope you love this dish as much as we do!
15-Minute Asian Stir Fry
Makes about 3 servings
2 T. Oil (preferably olive oil or organic canola)
6 – 7 cups of Three different types of vegetables*, chopped into bite-sized pieces
1 1/2 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Ground Ginger
1/4 cup Orange Marmalade
2 1/2 T. Soy Sauce, Tamari or Bragg’s Aminos
2 T. Water
1 cup Black Beans (if using canned, drain and rinse first)
3 – 4 cups Cooked Rice or Quinoa (heat up the frozen type when in a pinch)
Optional – for some heat, a couple pinches of chili flakes
*My favorite vegetables to use in this dish are broccoli, carrots, sugar snap peas, asparagus or red bell pepper, but feel free to get creative!