Stir-fry by some guest cook guy

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.

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2 thoughts on “Stir-fry by some guest cook guy

  1. Danielle says:

    Take out the mushrooms and this looks nom nom nom nom!

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