It's Stir Fry Time


1 Teaspoon of Fresh Ginger

1 Teaspoon of Fresh Garlic Cloves

1/3 Cup of Fresh Scallions

1 Teaspoon of Sesame Seeds

½ Teaspoon of Red Pepper Flakes (Optional)

1 Tablespoon of Corn Starch

¼ Cup of Water or Stock

1 – 8 Ounce can of Water Chestnuts or Bamboo Shoots (Sliced)

¼ Cup Soy Sauce (Low Sodium is an option)

1 Tablespoon of Hoisin or Teriyaki Sauce

¼ Cup of Vegetable Oil, Sesame Oil or Peanut Oil


Prep: Cut Vegetables into even sizes, Mince Garlic & Ginger, Thinly Slice Scallions.

Boil: Lo Mein, Rice Noodle, Whole Grain Rice or White Rice.

Pan Fry: Slice or Cube pieces of meat then pan fry for approximately 5 to 7 minutes. 

Sauce: Combine Water, Soy Sauce, Hoisin Sauce, Garlic, Ginger and Scallions in a bowl.

(Tip: For a thicker sauce add in 1 Tablespoon of Corn Starch and stir.)  

 Optional Ingredients: Sriracha Sauce, Red Curry Paste


Heat Wok to a medium high and add 2 Tablespoons of Oil.  Add Vegetables, Red Pepper Flakes, Sesame Seeds and stir-fry for 3 to 5 minutes.  Add meat and Sauce…continue to Stir Fry for an additional 2 minutes.  Spoon on top of your favorite rice or noodle & garnish with a few scallions. Enjoy!