My friend Jessica and I have a lot in common. Our husbands work together, we both have two year old daughters, we’re both currently pregnant, and we both love Asian food. So, every few weeks, we get together for dinner at various restaurants around town to discuss life over rice. Last week, we met up for Vietnamese, and I’ve been craving a good veggie stir-fry ever since…not to mention spring rolls and peanut sauce. I could seriously drink peanut sauce.
Anyway, tonight, I wowed CD with an Asian inspired dinner…mostly because any night I actually make dinner is kind of “wow” worthy.
My creation served over steamed black rice.
While Chris took the girls on a walk, Charlie and I chopped veggies, minced some garlic, and did a little stir-frying. The adults enjoyed. The kids demanded cheese. We caved. They’ll eat veggies someday, right?!?
HEAB’s I Need Asian Food NOW Stir-Fry
Adapted from Skinny Taste’s Spring Stir Fried Chicken
- 1 TBSP tamari
- 1 TBSP fig jam (apricot would be good too)
- 2 TBSP fresh lemon juice
- 4 TBSP water
- 2 tsp cornstarch
- 3 carrots, sliced
- 1 cup sugar snap peas
- 1 cup mushrooms, sliced
- 3 cups greens of choice (I used romaine lettuce)
- 2 TBSP toasted sesame seed oil
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- Combine sauce ingredients and set aside.
- Heat a large skillet over medium heat. Add the oil and then the garlic and ginger, stir for 20 seconds.
- Then add the sugar snap peas, mushrooms, and carrots, stirring over medium high heat until tender crisp, about 5 minutes. Add your greens and continue cooking until wilted.
- Add the sauce mixture, mix well, and cook another 30 seconds to one minute.
- Serve atop rice.
And for dessert? Peanut sauce! Not really – I ate a few handfuls of chocolate chips, but a bowl full of rice with peanut sauce would have been perfect.