Fireside Low Fat Stir Fry (Printable)
Vibrant stir fry with lean protein and colorful vegetables, finished with a light flavorful sauce.
# List of ingredients:
→ Protein
01 - 10.5 oz skinless chicken breast, thinly sliced (or firm tofu for vegetarian option)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas
06 - 1 small broccoli head, cut into florets
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 thumb-sized piece fresh ginger, peeled and grated
→ Sauce
10 - 2 tbsp reduced-sodium soy sauce
11 - 1 tbsp oyster sauce (or vegetarian oyster sauce)
12 - 1 tbsp rice vinegar
13 - 1 tsp sesame oil
14 - 2 tsp cornstarch
15 - 3.4 fl oz cold water
16 - 1/2 tsp ground white pepper
→ For Cooking
17 - 2 tsp vegetable oil (such as canola or sunflower)
# Steps:
01 - Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, cold water, and white pepper in a small bowl. Set aside.
02 - Heat 1 teaspoon vegetable oil in a large non-stick wok or skillet over medium-high heat. Add sliced chicken or tofu and stir-fry for 4 to 5 minutes until cooked through. Remove from pan and set aside.
03 - Add remaining teaspoon of oil to the pan. Stir-fry garlic, ginger, and spring onions for 1 minute until fragrant.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 3 to 4 minutes until vegetables are tender yet crisp.
05 - Return the cooked protein to the pan. Pour in the prepared sauce and stir continuously until it thickens and evenly coats all ingredients, about 2 minutes. Adjust seasoning if needed and serve immediately.
# Expert Advice:
01 -
- Ready in 30 minutes flat, which means weeknight dinner without the takeout guilt or the bill.
- Every vegetable stays crisp and bright, not mushy or overcooked like so many stir fries turn out.
- Low fat but genuinely satisfying, thanks to the savory-rich sauce that makes you forget what's missing.
02 -
- Cornstarch only thickens once it boils; if your sauce stays thin, turn up the heat for another 30 seconds and stir—it'll suddenly transform.
- Don't add the sauce until the very end, and don't add it to cold protein; the temperature difference matters for how the cornstarch sets and how evenly it coats everything.
03 -
- Prep all your ingredients before you start cooking—mise en place is boring to say but saves you from panicking halfway through when you're juggling a hot wok and haven't minced the garlic yet.
- If the sauce looks too thin after 2 minutes, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in; cornstarch is forgiving and builds on itself.