Easy dinner meets bold flavor in this healthy Asian Stir Fry! Dinner in under 30 minutes with clean and completely customizable ingredients! Gluten free, dairy free and soy free.
Asian Stir Fry
I LOVE cooking on the fly without a recipe and truth be told I never usually follow recipes to a T…. So, as I begin my second year of blogging, I decided that I’d cook more on the fly and wouldn’t try to make EVERYTHING into a recipe for the blog. But I’m off to a terrible start because that’s exactly how this recipe came about. It was just too good not to share this healthy Asian Stir Fry so keep reading for the recipe!
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Ingredients to make Asian Stir Fry Sauce
This meal came about one day when I was taking inventory of my fridge and pantry to make a grocery list. Since I’m always in the mood for asian flavors, I gathered rice, carrots, broccoli, mushrooms and defrosted some ground meat from the freezer. I was definitely feeling asian take out so I channeled that inspiration and pulled out coconut aminos, fish sauce, garlic powder, ground ginger and curry powder.
The results were off the charts AMAZING! We’ll definitely make this again! A healthy veggie-packed dinner in under 30 minutes that was also kid-approved, YES PLEASE!!!
How To Make This Asian Stir Fry
This recipe calls for roasting the broccoli and carrots in the oven at the same time the rice cooks on the stove top. While those items are cooking away on their own, sauté up the mushrooms until golden and tender then transfer them to a plate while you cook up your ground meat, sauces and spices. Then once everything has finished combine it all together! The brilliance of this dish comes from the multiple cooking methods that lend to different flavors and textures in the dish. And because oven roasting and rice cooking are hands off cooking methods, it all comes together quite simply into a beautiful full of flavor dish!
Can I Use Other Vegetables In This Asian Stir Fry
Yes, you can substitute just about anything you have on hand although cooking each item may vary. Oven roasted asparagus would be delicious. Some lightly sautéed cabbage or bok choy would also work very well in this dish!
Is This Asian Stir Fry Paleo or Whole30
Rice is not whole30 or paleo however if you serve the asian stir fry over cauliflower rice or zucchini noodles then YES it is both Whole30 and Paleo!
So if you’re scavenging your fridge today or making up your weekly meal plan like a civilized person…. 😉 then give this winner of a recipe a whirl! And definitely PIN IT for later too!
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Asian Stir Fry {Gluten Free, Soy Free, Sugar Free}
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch & Dinner
- Method: Stove/Oven
- Cuisine: Asian
Description
Easy dinner meets bold flavor in this healthy Asian Stir Fry! Dinner in under 30 minutes with clean and completely customizable ingredients! Gluten free, dairy free and soy free.
Ingredients
- 1 1/2 cups basmati rice
- 6 medium carrots, washed, peeled and cut into 1 1/2 inch long pieces that are about 2–3 millimeters thick.
- 2 cups of broccoli florets, each cut in half
- 2 teaspoons avocado oil
- 1/4 teaspoon curry powder
- 8 ounces crimini mushrooms, cleaned and sliced into 3–4 slices each
- 2 Tablespoons avocado oil
- 1 pound ground meat (chicken, turkey or pork)
- 1/4 cup coconut aminos
- 1/2 Tablespoon fish sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Separately toss the carrots and broccoli in 1 teaspoon of avocado oil each. Lightly sprinkle both with sea salt and black pepper and then sprinkle 1/4 teaspoon of curry powder over the carrots only. Toss again if needed.
- Arrange the carrots and broccoli on the lined baking sheet and bake at 400 degrees for 20 minutes. Once done, set aside.
- In a medium sized sauce pot with lid, add the 1 1/2 cups basmati rice and 3 cups of water. After placing the lid on put the pot over high heat just until a low boil begins and then turn down the heat to low and set a timer for 15 minutes.
- In a large skillet, add 1 Tablespoon avocado oil and heat on medium/medium-high. Once the skillet is hot, add in your sliced mushrooms. A large skillet should allow them enough room so they aren’t over crowded and can brown. Allow them to cook for several minutes without stirring before flipping them to brown the other side. As they cook season they lightly with salt and pepper.
- Once the mushrooms have browned on both sides transfer them to a plate and set aside.
- Using the same large, hot skillet add another Tablespoon of avocado oil and the ground pork.
- Break up the pork with a large cooking spoon as it cooks. Then add in the coconut aminos and fish sauce. This will act as a deglazer (to maximize flavor) as well as cook into the meat, for you guessed it! More flavor!
- As the meat finishes cooking add in the garlic powder, ground ginger, salt and pepper and continue stirring until the pork is cooked through.
- Once the pork is cooked, add back in the mushrooms, carrots and broccoli. Stir to combine and warm everything through. Taste and adjust salt if needed.
- Serve the rice topped with pork and veggies (more coconut aminos over rice, if desired) and sprinkle sesame seeds over top.
- Eat and enjoy!
Keywords: stir fry, asian stir fry, sugar-free, soy-free, nut-free, gluten-free, easy dinner, easy meal, family favorite, best stir fry, dinner under 30 minutes, healthy,
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