Growing up, I was not a fan of Chinese food. Mostly because I had never truly tasted real Chinese food. My Mom bought that stuff in the can … yeah, me, no likey. In all fairness to my Mom, the canned stuff was the only kind of Chinese food available in our small town at that time. But once I had real Chinese food, I fell instantly in love. Of course, my first bite of Chinese food was Sweet and Sour Chicken, which you can rightly argue about its authenticity, but it’s still way closer than anything I’d had previously.
Chinese food isn’t always super healthy, but stir-frys, when done right, can be a great make-at-home option. They offer a lot of versatility since you can throw whatever veggies or protein you have on hand and make a good stir-fry.
However, there are few tricks when it comes to making a good stir-fry. You cannot prep ingredients as you go. Everything must be chopped, measured and ready to go before you begin sautéing, because stir-frys cook quickly. I don’t have a wok but a large skillet works fine. You must also cook at a fairly high heat. I don’t crank it all the way but cook at a higher temp than I normally do. Your goal is to cook everything through but your veggies should still have a crispness or crunch to them.
Asparagus is on sale regularly this time of the year, which brings a smile to my face. Whenever I see it, I know Spring is here. I also added red pepper because it really pops against the green of the asparagus and I also really love red pepper. I chose to add some water chestnuts because I wanted a little extra crunch too. Again, use your favorite veggies that you think will balance with the lemony, ginger, garlic sauce.
This makes a great, fast weeknight meal and you can even prep your veggies and protein in advance, so you’ll basically just tossing everything together. It also reheats nicely too.
Another Asparagus Recommendation for You
I love this creamy asparagus soup. It’s my Mom’s recipe and it is delicious. It’s light but there is also a little heat there, thanks to the red pepper flakes. It makes a great lunch and reheats beautifully.