This stir-fry is a quick and easy weeknight dinner solution, with just the right balance of bright, healthy veggies and complex flavors. We suggest using pre-marinated Koch’s ginger teriyaki filets for simplicity, but plain turkey, chicken filets, flank steak and chipped pork all work well. If you have hoisin sauce o teriyaki sauce in your fridge they round out the flavor of this dish nicely.
1 pound Koch ginger teriyaki turkey filets (cut into 1 inch strips). Other options: plain turkey filets, chicken breast, flank steak, chipped pork. If using any of the non-marinated meat options, double the recipe for “the sauce” shown below, then use 1/2 of it to marinate the meat for a minimum of 1 hour.
3 tablespoons oil, sesame oil preferred (second choice is coconut oil, third best vegetable, canola or olive)
1 head bok choy, chopped and rinsed
1 head broccoli, chopped
1 cup green beans or sugar snap peas
1 cucumber sliced into bite sized chucks (warm cucumber may sound odd, but trust us)
1 bunch of green onions (scallions), chopped, with white and green separated
2 cloves garlic, chopped
1 teaspoon ginger, chopped
1/2 cup cilantro, chopped
1 teaspoon ground black pepper
Optional: 2 cups rice or 1/2 pound of a noodle like lo-mein or soba (for serving beneath the stir-fry).
Optional veggie additions: 6 ounces shiitake mushrooms, de-stemmed and chopped, 1/2 pound asparagus ends trimmed, sliced bell pepper, or any veggie you like!
For the sauce
1/2 cup hoisin sauce or teriyaki sauce if you have them
2 tablespoons soy sauce (if you don’t have soy sauce, you can use regular salt, but add some water to thin when combining
Optional but recommended additions:
2 tablespoons Sriracha (if you like it hot)
1 tablespoon rice wine vinegar
1 teaspoon cornstarch (for thickening), not needed if you don’t mind the sauce a little runnier
This dish is prepared classic wok style. Which means, chop and measure out all the ingredients before you start to cook because you will add them quickly once your wok is hot. If you don’t have a wok, a large sauté pan will do just fine. A hot pan gets a nice char on you veggies, which add flavor.
Note: If serving with rice or noodles, get that cooking first. Start to finish, your stir-fry will take 15-30 minutes (depending on how fast you chop). Plan accordingly with rice/noodle cooking times.
Step 1. Chop
Chop and measure out all ingredients and set aside in portions, ready to be sautéed.
Step 2. Make the sauce
Mix Teriyaki or hoisin sauce with soy sauce. Sauce should be think enough to pour; if too thick, add 1 teaspoon of water. If using the optional Sriracha and/or vinegar, whisk them into the mixture. If adding cornstarch, whisk it in until mixed well. Set sauce aside.
Step 3. Wok it!
Reminder it’s important that you already prepped everything. Chopping ingredients while others are cooking is what turns a stir fry into a bland, overcooked bowl of blah. AND make sure to add the items in the order listed below, as some items cook slower or faster than others.
1. Heat oil in wok/pan on high heat.
2. Add ginger and white portion of scallions. Sauté for 30 seconds.
3. Add turkey; sauté 1 minute, tossing/stirring frequently.
4. Add garlic and pepper.
5. Add all your remaining vegetables except cilantro and some reserved scallions; sauté 2-4 minutes, depending on how hot your pan is. The hotter the better. Ideally, the veggies will brown a bit on the edges and stay tender in the middle. Stir constantly.
6. Pour in sauce and stir to coat all ingredients. Cook an additional minute, stirring constantly. As mentioned before, if you are missing these asian pantry ingredients, salt and pepper still makes a tasty stir-fry.
7. Turn off heat add chopped cilantro and green portion of scallions (reserve a small amount to garnish serving bowls if you would like).
Serve by itself or over brown/white rice or noodles (lo mein, soba or udon). Garnish with remaining cilantro and scallions, if you have any left over.