This recipe is perfect using leftover veggies that hide in your crisper. Also, if you keep these condiments in your pantry, you can create Asian inspired meals anytime and “on the fly.” This meal comes together in less than 20 minutes (in real time, not Rachael Ray time) and is definitely more fulfilling than your average turkey sandwich! (Did I mention it’s healthy too?)
- ½ C chicken stock
- ¼ C soy sauce
- 1 tbsp hoisin
- 2 tbsp rice vinegar
- 1 tbsp sambal oelek
- 1 tbsp hot pepper sesame oil
- ½ tbsp cornstarch
- ½ C onion, sliced
- ½ C red bell pepper, sliced
- 1.5 C cremini mushrooms, sliced
- 4 garlic cloves, sliced
- ¼ C celery, thinly sliced on the bias
- 4-5 spears asparagus, cut into ½” pieces
- ¼ C soybeans (edamame, shelled)
- 1.5 C baby spinach
- ¼ C cilantro, rough chop
First combine chicken broth, soy sauce, hoisin, rice vinegar, sambal oelek, hot pepper sesame oil, and cornstarch in a small bowl. Whisk to thoroughly combine and set aside.
Place a large sauté pan or wok over medium-hight heat and coat with non-stick cooking spray. Add your onions and stir constantly to prevent them from sticking.
After 2 minutes, add the bell pepper and mushrooms and turn the heat to medium. Continue to stir and season with salt and pepper. Add the garlic.
After the mushrooms begin to release some liquid, add the celery. Stir, stir, stir! (If anything begins to stick to pan, just add ¼ C of water and scrape the veggies to release them from the bottom of the pan).
Season the veggies once more. Add your asparagus. Saute for another minute and then add your sauce and bring it to a simmer to help thicken the sauce.
Once the sauce is thick and ready-to-go, add your soybeans, spinach, and cilantro. Combine just until spinach begins to wilt and then serve!
(I serve his stir fry with brown rice. I’ll admit I used Minute Instant Brown Rice because it’s quick, easy, and actually tastes good. I love using brown rice for its obvious health benefits but more importantly its nutty and chewy flavor. If more time was allotted, I would use long grain brown rice but it takes around one hour to cook).