I was looking for a good stir-fry recipe and my good friend Parker was darling enough to send this. ISN’T THAT NICE.
Listen yous, I can vouch, and, in his own eloquent words: “This is some good sh**.”
Here is Parker’s stir-fry in his own words/ingredients … whatever:
- 1 tbsp. grated/minced fresh ginger
- 1/4 cup chicken broth (or veggie broth if this is a vegetarian dish)
- 1/4 cup Teriyaki sauce (I used House of Tsang)
- 1/4 cup soy sauce
- 2 tbsp. agave nectar (or honey)
- 2 tsp. black pepper – optional
- 2 cup broccoli
- 1.5 cup thin julienne sliced carrots
- 1 cup sliced daikon or 1 cup sliced water chestnuts (canned)
- 1/2 cup red pepper chunks or slices
- 1 cup sliced shiitake or whole straw mushrooms
- boiled udon noodles or cooked rice
Note: I don’t recommend both water chestnuts and the daikon as they have similar textures. I prefer the chestnuts but the daikon has a unique flavor that compliments the dish well.
Put all liquids, pepper, and ginger in a large frying pan. Add broccoli, carrots (and sliced daikon if using). When carrots look almost done, add the water chestnuts, mushrooms, etc. Simmer for 5-10 more min so flavors blend. Serve over udon noodles or rice.