Easy Weeknight Stirfry
Wanting a simple, yummy stirfry? I’ve got you covered! This recipe is so flexible—any vegetables, any carbohydrate, a spicy sweet sauce, and you’re good to go! Want a little extra protein? Fry up a yummy runny egg to go on top!
Ingredients (Yield: 2-3 servings)
4 cups TOTAL of chopped/sliced veggies, per preference. I used onions, broccoli, and carrots. Peppers, mushrooms, or pea pods would also be great choices.
1 15oz can of chickpeas, drained and rinsed.
2 servings of rice, pasta, or another carbohydrate
2 eggs, optional
For The Sauce
2 tablespoons of reduced sodium soy sauce
2 tablespoons of lemon juice (could also use lime juice or orange juice)
1 teaspoon of barbecue sauce
1-2 tablespoons brown sugar, to taste
1/2 teaspoons ground ginger
2 teaspoons minced garlic
1 tablespoon chili garlic sauce (optional)
Crushed red pepper, to taste
Step 1: Prep your veggies and chickpeas and place them in a large pan on medium-high heat with a couple tablespoons of oil. Cover and cook for 5 minutes, than uncover and cook until starting to brown.
Step 1.5: Cook your rice or pasta per package instructions.
Step 2: While your veggies and chickpeas are cooking, mix together all of the sauce ingredients until the sugar is dissolved.
Step 3: Add the sauce to your pan of veggies and chickpeas, and stir to coat. Continue to cook until sauce has reduced and is slightly syrupy.
Step 3.5: While this is happening, you can fry or scramble your eggs.
Step 4: Prepare your plate or bowl! Rice, then stir-fry, then an egg on top!