One of our favorite meals is a good stir-fry. We enjoy it so much because there is so much freedom in making it. No matter what you have on hand, be it with meat or without, a stir-fry can be made in a jif! We never use a recipe because we like to be creative and inspired by what we have in the kitchen.
The biggest bonus? I can get anyone in on the action. The Boy, who is nine, is quickly learning by example of Mr. Right and by his own actions that cooking is not woman’s work. He has made a number of our stir-fry dinners, and he’s chosen all the ingredients.
I did have to draw the line at marshmallows, though.
These stir-fry meals are even quicker to make when I use a dressing as the flavor base. It’s so easy to pull it together with the tang of Wish-Bone® Light Asian With Sesame & Ginger Vinaigrette Dressing. I just pore and stir at the end to bring the flavors of the ingredients together with the flavor of the dressing.
Want a sample of an easy to make and easy to please meal? Just follow the basic of our stir-fry, but feel free to change it for whatever you have at your house!
Stir-Fry Chicken and Vegetables
(Feeds family of 4, unless two of them are teenagers… You might want to double everything if you have those little food vacuums.)
2 Tbs olive or sesame oil
2 boneless, skinless chicken breast, thinly sliced
1 onion, quartered and sliced
2 carrots, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1/2 c Wish-Bone® Light Asian With Sesame & Ginger Vinaigrette Dressing
1 cup bean sprouts
½ cup peanuts
2 cups cooked rice (Don’t use that instant stuff! It’s stinkin’ easy to make perfect rice using a pan, a lid, rice and water! I’m off my soapbox now…)
Over medium heat, warm oil. Cook chicken until done and slightly browned. Remove from pan. Add onions and carrots to pan, cooking for 4 minutes, stirring often. Add peppers; cook until tender.
Add chicken to pan. Pour Wish-Bone® Light Asian With Sesame & Ginger Vinaigrette Dressing over all of it, tossing to coat all of it. Reduce heat to low, letting dressing warm and slightly reduce. Add bean sprouts and peanuts in last minute of cooking.
Serve with rice and chopsticks. Let the fun begin! (If you really want to go all the way with this Asian-inspired meal, add this easy-peasy egg drop soup recipe. I’d give the family spoons for this part… unless you think they can get those chopsticks rotating really fast and you don’t mind slurping at the table.)
Don’t forget to enter the contest for a $100 gc and a prize pack from Wish-Bone!