Introduction
Sometimes, a dish transcends mere sustenance and becomes an obsession. That’s exactly what happened when my Asian friend introduced me to this irresistible recipe. The combination of vibrant flavors, simple preparation, and sheer versatility makes this dish a permanent fixture in my kitchen. Whether you’re hosting a dinner party or indulging in a comforting meal alone, this recipe is sure to win your heart.
Ingredients
Protein of choice: 1 lb (chicken, tofu, shrimp, or beef)
Soy sauce: 3 tbsp
Sesame oil: 1 tbsp
Garlic: 3 cloves, minced
Ginger: 1-inch piece, grated
Brown sugar: 1 tbsp (optional for sweetness)
Rice vinegar: 2 tsp
Vegetables: 2 cups (bell peppers, broccoli, snap peas, or your favorites)
Cooked rice or noodles: 2 cups (for serving)
Green onions and sesame seeds: For garnish
Directions
Prepare the Marinade: In a bowl, mix soy sauce, sesame oil, garlic, ginger, rice vinegar, and brown sugar (if using). Add your protein and let it marinate for at least 20 minutes.
Cook the Protein: Heat a large pan or wok over medium heat. Add the protein (reserving the marinade) and cook until fully cooked and slightly caramelized. Remove and set aside.
Sauté the Vegetables: In the same pan, add a splash of sesame oil and stir-fry the vegetables until tender-crisp.
Combine and Finish: Return the protein to the pan, pour in the reserved marinade, and cook for another 2–3 minutes, allowing the flavors to meld.
Serve: Plate the dish over rice or noodles, garnished with green onions and sesame seeds for an added pop of flavor.
Serving and Storage Tips
Serving: This dish is best served fresh and hot, straight from the pan. Pair it with steamed rice, quinoa, or even cauliflower rice for a low-carb option.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave, adding a splash of water if needed to loosen the sauce.
Variations
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My mom used to make these for us. Now my neighbor brings it over when we are recovering from surgeries.
