This is a basic recipe for a very quick and easy stir-fry. Perfect for creating a Sunday evening dinner from what’s in the fridge.
Ingredients for the easy stir-fry
- The basic components are soy sauce, maple syrup (or other syrup), lime (including the peel if it is organic) and ginger. I also love how the dried cranberries balance out the acidity and the spices.
- Onions and garlic can be used as well if you like, and either noodles or leftover rice. The rice should be cooled off before you use it in the recipe, which makes it way more manageable.
- You can use almost any veggies: carrots, broccoli, pumpkin, cabbage, soy bean sprouts, fennel, bell peppers, celery, peas. Beans and tofu or other meat replacements are great too.
- You can garnish the food beautifully with nuts or fried onions, chilis or Sriracha sauce. And of course fresh herbs.
- 250 g noodles (9 oz) or 600 g cooked and cooled rice (21 oz)
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- juice and peel of 1 lime
- 1 tablespoon chopped ginger
- 1 tablespoon dried cranberries
- 2 cups veggies and protein sources, e.g. carrots, broccoli, smoked tofu, peas
- black pepper, fried onions, fresh herbs, lime wedges for garnishing
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Combine soy sauce, maple syrup, lime juice and peel in a big bowl.
- Add drained noodles (or rice) and stir well.
- Heat some coconut oil in a wok or a wok skillet and add ginger, then add the other veggies, protein sources and dried cranberries.
- Now stir-fry them for a few minutes and add the noodles or the rice. Keep stir-frying until cooked.
- Serve on plates and garnish.
Other recipes with leftover rice are my pineapple rice with “egg” and my tomato rice with black beans.