Stir-frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. You can make this recipe ahead of time, prepare it for dinner, or freeze it for later. It’s simple, easy, and delicious.

To celebrate American Asian Pacific Islander Heritage Month, which pays tribute to the Asian and Pacific Islanders who have enriched America's history, we share with you this recipe offered by one of NorthShore's cafeteria workers and reviewed by Elyse Roel, RDN, LDN, CNSC, Clinical Nutrition Manager at Evanston Hospital.

Remember: Keep in mind though when cooking vegetables they have different cooking times. It’s helpful to stir fry the vegetables that take a little longer to cook first, then add the remaining ingredients. Mix and match your vegetables you use to your liking!

Ingredients:

• 2 tbsp. of olive oil
• 1 tbsp. of Ginger root, minced
• 3 garlic cloves, minced
• 1 cup of mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup of sugar snap peas
• 1 cup of carrots, sliced
• ½ cup of chopped green onions and sesame seeds for garnish, optional.
• 1 chicken breast or 2 cups of tofu (protein is optional)

Directions:

1. In a sauté pan or wok over high heat, heat 2 tbsp. of olive oil.
2. Add the ginger root and garlic to the pan. Stir-fry until aromatic, 30 seconds.
3. To the same pan, add mushrooms, sliced red pepper, and snow peas. Stir-fry until the vegetables are tender-crisp, 2-3 minutes.
4. To the same pan, add the carrot and a cooked lean protein for a more balanced plate - either chicken or tofu.
5. Stir-fry until heated through, 2 to 3 minutes.
6. Top with green onions and sesame seeds.
7. Enjoy!