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One of my favorite cuisines is Chinese food. It’s something I don’t get to eat very often because my husband isn’t a fan (go figure). When I do order it I always feel bad because it’s kind of expensive and he’s not even eating it. Luckily, my son has my taste buds.
When it comes to my Chinese food I am nothing if not routine . I pretty much order the same every time I go – some variation of shrimp and Chinese vegetables. I like either the classic white or brown sauce but typically it’s the white sauce. Of course, I love egg drop soup, egg rolls, crab rangoon, and lettuce wraps too but that’s a story for another day.
Recently, I just found out how economical not mention quick and easy making Chinese stir-fry at home is. I had no idea but I am now a huge fan because I can now have LOTS of stir-fry anytime I want. It’s completely customizable too.
For this meal, I added all my favorite Chinese veggies and left out my not so favorite like carrots and peppers. I included mushrooms, zucchini, snap peas, water chestnuts, bamboo shoots, and baby corn. You can add whatever you like which makes me love it even more. Since I also had leftover chicken from my Easy Lemon Herb Roasted Chicken I included that in this dish as well. Since it was already cooked it made this meal come together in a snap.
For the classic white sauce, I used a Silicone Coated Tornado Whisk to combine the ingredients. It has a flat top, so it was perfect for stirring my sauce in a measuring cup. I could go straight down and whisk away. This whisk is perfect for whisking together any sauce or eggs (rather than a batter) because of the flex it has.
Also, since it is coated in silicone I have no fear of it scratching my pans or bowls. It is made well and has some weight to it because of the stainless steel handle. I personally love all of the colors on the tornado whisk combined with the stainless steel. It makes it extra fun to use!
This sauce could easily be changed to a brown sauce just by adding 1/2 tsp more garlic and tablespoon molasses. This meal is great for weeknights coming together in less than 30 minutes and gives you TONS of veggies. Healthy and fast is the way to go!!
Quick Vegetable Stir-Fry with Shrimp and Chicken
- 3 cups vegetables
- 1.5 cups chicken and shrimp precooked chicken cut into bite size pieces; small frozen shrimp
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 1.5 tsp minced garlic divided
- 3/4 cup water
- 1/4 tsp ground ginger
- 2 tbsp soy sauce
- Before starting to cook, cut meat and vegetables into bite size pieces. Prepare sauce by whisking together 1/2 tsp garlic and the rest of the ingredients . Have everything within arms reach of the stovetop.
- In a large skillet or wok, heat the sesame oil over medium hight heat. Add 1 tsp garlic, stir for 15-30 seconds, and then add vegetables stirring constantly for 4-5 minutes.
- Add chicken and shrimp to the mixture; stirring until shrimp is thawed.
- Push meat and vegetables to the sides of the pan leaving a hole in the center. Add sauce to center of the pan; cooking until bubbly.
- Toss everything with sauce until the meat and vegetables are thoroughly coated. Serve with an egg roll, rice, or noodles. Enjoy!
What is your favorite Chinese dish?
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.