You ever look inside your fridge and find a little bit of a lot of different items? Nothing is enough to be a meal by itself. The only thing to do in this situation is to whip out your wok (or appropriately deep pan) and turn your components into a dish that is far greater than the sum of it's parts: stir fry. One of my favorite stir fry dishes combines veggies, a protein (chicken for me!), rice, and a surprising "secret sauce."
Keep reading for an easy weeknight recipe that will transform your odds and ends into a delicious dish that's packed with nutrition. There's a video tutorial too!
3 cups rice of your choosing (cooked). I used white Jasmine rice.
1 small/medium green or Napa cabbage (shredded)
1-2 medium carrot(s) (shredded)
1 1/2 cup mushrooms of your choosing (chopped). I used baby bella/cremini mushrooms.
1 small/medium yellow onion (diced)
3-6 cloves of garlic (minced). I love garlic so there is never too much of this.
2 tbsp fresh ginger (minced)
1-2 tbsp white miso paste. This is the secret sauce
2 tbsp sesame oil
Keep It Savory Salt: Thai Ginger Lemongrass to taste
Optional: 1 lb of your favorite meat (cooked and sliced). I chose chicken thighs
Get your ingredients from Forty Acres Fresh Market
Order a $15 Veggie Box and request mushrooms, cabbage, carrots, onion, garlic, and ginger. Add the Keep It Savory Salt: Thai Ginger Lemongrass to your order for just $9.50
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Soak shredded cabbage in salt water bath for 10-15 minutes
Remove cabbage from salt water use a paper towel to dry.
Add 1 tbsp sesame oil to a wok or deep pan over medium heat. Allow oil to heat for about 1 minute.
Add the minced ginger and garlic to the pan and sauté for 1-2 minutes, until they become lightly golden.
Add diced onion to the pan and cook until translucent.
Add chopped mushrooms to the pan. Ensure that mushrooms are distributed evenly throughout the pan in a single layer. This will allow them to cook evenly. Allow mushrooms to cook for 5-7 minutes, until excess moisture is gone.
Salt your mushrooms with 1-2 pinches of Keep It Savory Salt: Thai Ginger Lemongrass
Toss pan to flip mushrooms to the other side and allow to cook for another 3-5 minutes or until nicely toasted.
Add shredded cabbage to pan and stir to incorporate. Cover pan and allow to cook for 5-7 minutes, until cabbage softens.
Add shredded carrots to pan and stir to incorporate. Cover pan and allow to cook for 2-4 minutes, until carrots soften.
Add 1-2 tbsp of white miso paste. Stir to coat all the ingredients in the pan. Cover pan, lower heat to medium/low and allow veggies to steam for about 5 minutes.
Add 1 tbsp sesame oil and deglaze your pan. Take care to scrape up anything sticking to the pan and reincorporate it back into the dish. This is where the flavor resides.
Add your cooked chicken and rice to the pan. Stir everything together until all ingredients are well mixed. Cover pan, lower heat to low, and allow the dish to heat through for about 2-3 minutes.
Uncover pan, add salt and pepper to taste.
Plate it up. You can add some sliced scallions (green onions) for garnish. Enjoy!
Makes approximately 4 servings