This simple stir fry without soy sauce recipe is a perfect easy weeknight dinner recipe.
If you've read my blog for a while you know that my Mawmaw Ween was the woman who most influenced my love of cooking. I talk about her a lot and the love we shared of cooking, baking and even at an early age for me, nutrition.
When you read all that you may think to yourself
"Wow. Her mom must've been a real dud in the kitchen."
Mom feels that way too when she reads my blog.
I want to clear the air. My mom was and is a great cook. Her cornbread dressing is requested annually throughout the family, her potato salad is spot-on fine Southern cooking, and her banana bread is the stuff my children gobble up by the plate-full.
But growing up, my mom always worked outside the home. For portions of my childhood and teenage years, she was a single mom and even when she was remarried, she didn't have a husband who was terribly helpful in the ways of kitchen prep, in my opinion.
Her commute each day to work could range from two to three hours round-trip. Every time I think about that fact compared to how stressed I feel each day to put dinner on the table (when I work from home and my longest commute is to Starbucks), I'm reminded that even then, #TheStruggleWasReal.
Mom semi-jokes these days that I basically don't remember anything she ever cooked growing up. That's really not true. I remember plenty of things -- like the Shrimp Alfredo she mastered when I was a teenager. Or the traditional marinara-based spaghetti she tried to get me to help with in those same teenage years only to be sassied-mouthed when I refused to help.
Sidenote - payback is hell. My oldest son is developing a sassy-mouth that I know I deserve.
I also remember that she was a threat to make a Bundt cake and apparently I got that same gene.
And I recall that one of her more popular dinners was stir fry.
While I don't remember a ton about what she put in her stir fry (I actually think it was a meatless version, but not 100% sure. I'm sure mom will tell me after she reads this), I do remember the cabbage.
I grew up in a small town in Alabama. We didn't have bok choy or any variations of Chinese cabbage in our supermarkets (and I doubt they do today.) So mom used cabbage. A lot of cabbage. And I remember loving it. She also used ample amounts of soy sauce, but when developing today's recipe I found I had none on hand. I improvised -- just like I'm sure mom would've done -- and have come up with this simple stir fry without soy sauce recipe for the perfect easy weeknight dinner recipe.
This month's Recipe ReDux is all about family meals -- either what your family loves today or a favorite recipe from childhood. As I've said before, "favorite" family meals around here tend to be a bit commonplace... and as such, I'll confess -- this isn't a recipe that my kids are (yet) begging for. But my husband and I loved it! And maybe more to the point, it reminds me of a time in my life when I was lucky enough to have someone else cooking for me.
Mom, if you're reading this, thanks for all the many nights you managed to put dinner on the table after a long commute and a full work day, when you had very little help from anyone else at home. I may not remember a ton about what was in the stir fry, but I remember who made it and how much I liked it. And that's what matters.
To see what other Recipe ReDux members are cooking up for this month's theme, be sure to check out the recipe gallery below.
And for more great stir fry recipes, check out this round-up by our friends at CookingLight.com.
This simple stir fry without soy sauce recipe makes an easy weeknight dinner! @healthyaperture @reganjonesrd Tweet this
Stir Fry Without Soy Sauce
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon freshly grated ginger
- 1 tablespoon Sriracha
- 2 tablespoons peanut butter
- Salt (to taste)
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into pieces
- 1/2 pound coleslaw mix or shredded cabbage
- 2 cloves garlic, minced
- 1 large egg, whisked
- Hot cooked rice
- Toppings: Cashews, Chopped Cilantro, Sliced Jalapeno and Lime Wedges (garnishes)
1. Make stir-fry sauce by combining juices, ginger, Sriracha, peanut butter, and salt. Set aside.
2. Heat oil in a large non-stick skillet or wok; add chicken and cook 3 to 5 minutes or until lightly browned. Add coleslaw mix and garlic; sauté until cabbage is crisp-tender.
3. Create a small well in the center of the pan; add the whisked egg. Gently scrambled the egg in the well, then incorporate into the stir-fry.
4. Stir in sauce; mix well and cook until chicken is done. Top with cashews, cilantro, and lime wedges, if desired. Serve over rice.