Kitchen Sink Chinese Stir Fry to the RESCUE! Got fresh and frozen vegetables hanging around that you don’t know what to do with? This recipe has got your back and is perfect for two, a couple or many!
You know. Those nights that you stare longingly into the fridge thinking “We need to eat these vegetables before they go bad, but what should I make?”
Kitchen Sink Chinese Stir Fry has your back!
Or looking into the freezer realizing you have several opened bags of frozen veggies that are starting to veer towards freezer burn?
Kitchen Sink Chinese Stir Fry has your back!!
Or staring at a package of protein (could be chicken, pork, beef, or tofu) and you think to yourself “What can I make that is fast and a little different?”
Kitchen Sink Chinese Stir Fry has your back!!!
This recipe has had my back ever since home economics in high school and now it can have your back too! YAY!
No two Kitchen Sink Stir Fry’s are ever the same – vegetable wise that is.
I usually just take whatever is remaining in my fridge and/or freezer and toss them in after I’ve pan-fried the meat. Of course, there are some staples that always make their way in there, and some rules to follow – loosely.
Staples: onions or scallions (green onions), celery, broccoli or cauliflower and carrots. I always have fresh onions, celery and carrots in my fringe the golden trio of a mirepoix (aka. The perfect base to any soup – I LOVE soup). And Broccoli and cauliflower, ‘cause ya know, they are super-duper sauce hogs; a bite of this saucy stir fry with one of them is like a sauce explosion in your mouth – perfectly delicious.
Rules: All fresh produce? Ya good, cut to roughly the same size and just throw them in there! All frozen? Look at you! You get to skip the veggie prep step! A mix of fresh and frozen? Thaw the frozen so they cook in the same time as the fresh (run them under cool water for about 5 minutes, that should quicken the process), and cut the fresh around the same size as the frozen, again so they cook in roughly the same amount of time. See rules are not always that bad!
While I will eat this stir fry as plain as it can get, i.e. chicken, onion, carrot, celery, broccoli and sauce. There is a world of flavour exploration!
A little garlic and fresh ginger can really go a long way! Plus ginger is great to always have on hand, you know, like for Ginger-Lemon Gin Fizzes! You can also be cool and sprinkle sesame seeds before serving, instead of soy sauce experiment with other salty additions… The wok is your oyster, and I wouldn’t be surprised if this recipe resurfaces on the blog with the same roots but a whole different more specific flavour combination!
Can you see why this recipe is just goodness?!
Like I had said, the recipe originates from my high school home economics class where my teacher was just about to retire and found herself with an all girls class (even though it was a mixed public school), her class alternated with art and gym, ergo all girls.
I would say it was a blessing; she was inspired by her group to do recipes that she may not have tried with a larger mixed classes. We made pizza, brownies, various cookies, and these soft cheesy pretzels that I still make to this day – I usually make a double batch and by the time I’m done cleaning, the first batch magically disappeared, I will definitely need to post that eventually.
Most of the time the recipes were photocopied and hand written, their origin a mystery to students and probably the teacher herself, I’m assuming a full carrier being a home economics teacher lends itself to piles of interesting recipes.
Taking home economics and not being afraid to touch the raw chicken (this was the same in science class with dissections), my family’s Italian, Irish and Lithuanian roots, all of my family’s love to cook (and the fact everything usually revolves around food), my mom making sure we usually had a homemade baked good in the pantry, and my nonna’s recipes that to this day we are still trying to write down.
All of the above probably are what make me find comfort and relief when cooking and baking (unless something goes wrong and then I become a pile of stress). Top it off this Kitchen Sink Chinese Stir Fry, which I consider comfort food, and I’ll be always in the kitchen.
Hope you enjoy! And remember, Kitchen Sink Stir Fry has your back! 🙂
PS. For all you sauce hogs out there, don’t be afraid to scale the sauce ingredients up! You’ll be glad you did, I know I always am!
PSS. Yes, this recipe is tagged cooking for two, and yes, when you make it you’ll say, “that’s way too much food”. This recipe is AWESOME as leftovers!
PSS. This recipe is good for two as much as it is good for many, as long as you have a big enough pan! Like the sauce, scale the ingredients up and down to adjust the recipe!
Kitchen Sink Chinese Stir Fry
- 1 cup chicken broth
- 2 tbsp. cornstarch
- 4 tsp. soy sauce
- 3 tsp. sugar
- 3 tbsp. vegetable oil
- 3 boneless skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 2/3 cup carrots sliced
- 2/3 cup broccoli florets
- 2/3 cup cauliflower florets
- 2 scallions sliced
- 1 cup sugar snap peas
- 2 celery stalks sliced
- 2 tbsp. fresh ginger minced
- 2 garlic cloves minced
Prep all your vegetables and then chicken (don't want to cut veggies on a cutting board used for chicken before).
Over medium-high heat in a large skillet, heat half the oil and cook the chicken, seasoning with salt and pepper, until well browned and cooked through, about 8 minutes.
While the chicken is cooking, mix all the sauce ingredients in a bowl, set aside.
Remove chicken into a separate bowl and set aside.
Add remaining oil and stir-fry the vegetables, ginger and garlic until the veggies are tender, about 5 to 10 minutes depending on size.
Once the veggies are tender, add the chicken and its juices back to the pan.
Add the sauce and stir until thickened, about 2 minutes.
Serve with rice.
For all you sauce hogs out there, don’t be afraid to scale the sauce ingredients up! You’ll be glad you did, I know I always am!
Yes, this recipe is tagged cooking for two, and yes, when you make it you’ll say, “that’s way too much food”. This recipe is AWESOME as leftovers!
This recipe is good for two as much as it is good for many, as long as you have a big enough pan! Like the sauce, scale the ingredients up and down to adjust the recipe!
Did you make this recipe?
I wanna see your tasty creations!