Stir-fry dinners rock in my book. I can't take any combination of veggies, stir them around in hot skillet, drizzle on any variety of zippy sauces, then toss it all together with cooked rice or noodles and dinner is ON! Can I hear an 'Amen'?
For me, stir-fry sauces and barbecue sauces live in the same mystical world. There are a kazillion combinations that get us to our favorite flavors, sweet & salty , or sweet & spicy, and finally, spicy & salty. I don't think I've ever made the same exact sauce, either. I tend to use sauce recipes as jumping off points, because most of the time I don't have ALL the ingredients on hand. C'est le vie. Thank goodness, my family loves their noodles and vegetables no matter what. Stir-fry dinners are gobbled up quick and no matter how much I make, there's never leftovers.
HERE'S ONE WE TOOK DOWN FAST
- 1/4 cup low-sodium soy sauce
- 2 teaspoon seasoned rice vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 (8-ounce) package udon noodles
- 2 cups mushrooms, sliced
- 1 cup onion, roughly chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger grated with a microplane
- 3 to 4 cups broccoli florets, blanched
- ground red pepper flakes (optional)
Start with a 5 quart pot filled 3/4 full with water. Bring water to a boil. Blanch broccoli florets for 3 to 5 minutes; scoop out broccoli with a slotted spoon, drain in a colander, and set aside. Use the same hot water to cook the udon noodles according to the instructions on the package.
In a small mixing bowl, whisk soy sauce, vinegar, ground ginger and garlic powder together. Set aside.
Heat a thin layer of water in a large skillet over medium-high heat. Add in mushrooms, onion, garlic, and fresh ginger. Cook until mushrooms and onions are tender. Add a little water if the pan runs dry before the vegetables are tender. Toss in blanched broccoli. Cook another minute to heat up the broccoli.
Toss the cooked noodles into the hot vegetables, pour the sauce over everything, then stir and toss until all is well coated. Grab a big bowl, a pair of chopsticks and DIG IN! Spice up your bowl with the ground red pepper flakes.