Something I love about stir fry is that there are an endless combination of possible ingredients. The key is in the sauce, and we happen to think that this is a particularly good one; sweet, not too oily, and goes great with our veggie additions.
Our sauce:
1/4 cup vegetable oil
1/4 cup sweet rice wine
3 tablespoons teriyaki sauce (we like to use a thicker marinade sauce but any will do)
2 tablespoons brown sugar
Mix it all up and set it aside.
This particular evening we made a veggie stir fry with tofu (firm), broccoli, Asian noodles, shelled edamame, and peanuts. Some other great additions are sugar peas, bamboo shoots, and mushrooms.
Start by sauteing the vegetables and tofu in a pan with a little bit of cooking spray. It's important not to add too much oil at this point because there is plenty in the sauce.
The noodles we used were precooked and not dried so we only had to boil them for about 30 seconds to heat them up, but dried noodles will of course take a bit longer so plan accordingly.
Drain the noodles and add them to the pan. Pour in the sauce and cook until everything is of the desired consistency. This is an easy recipe and pretty healthy. If you are looking to make this meal more substantial you can add meat, or serve with a side of pot stickers. Enjoy.
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