Thursday, November 10, 2011

Ginger Hoisin Stir Fry

Fall is supposed to be about hearty, warm, rib-sticking meals -- laced with cinnamon, cloves, and nutmeg... right? On a chilly rainy day, absolutely.

As of late, there have been some absolutely gorgeous fall days. I'm pretty sure I saw the temps hit the low 70s earlier this week. Unbelievable, especially after it snowed the weekend before Halloween. But I love it. It just gives me more time to spend outside doing things (or maybe just running errands without being in a grouchy mood because I'm freezing).

If you can't tell, I'm not the biggest fan of winter. Thanksgiving? Christmas? Love. But I could totally do without gray slushy snow getting tracked into my house and finding its way into my shoes in the middle of January.

My husband especially hates cold weather. It means he gets icy toes stuck on him in the middle of the night. For some reason he seems to have a problem with this.

So before my fall and winter cravings hit full stride, I had to throw in a nice "lighter" dinner. Still filling and full of veggies, but not quite worthy of the stretchy pants. Thank goodness. I have plenty of that in my future.

Ginger Hoisin Stir Fry
Adapted from: Cooking Light, October 2011

1 1/2 teaspoons green onions, finely chopped
2 teaspoons rice wine vinegar
1 1/2 teaspoons soy sauce
1/3 teaspoon ground ginger
1/2 teaspoon honey
1 teaspoon hoisin sauce
8 ounces soba noodles
1 tablespoon canola oil
8 ounces frozen broccoli
6 ounces mushrooms, sliced
1 (15 ounce) can cut baby corn, drained

In a small bowl, mix together the first 6 ingredients (through hoisin). Set aside. Bring a medium pot filled with water to a boil. Cook the noodles according to package directions. Drain. Heat oil in a large skillet or wok over medium-high heat. Add broccoli and stir fry for 1 minute. Add mushrooms and baby corn, cook for an additional minute. Add cooked noodles, and stir fry for 1 minute. Pour the prepared sauce over noodles and cook for an additional minute.

Serves: 3

While good, not to mention fast, I think I could have gone for doubling the amount of sauce used. I didn't include it in the recipe as the sodium is fairly high, so I'll let you make that call. As with almost all Asian-inspired stir fries, you can easily switch out the veggies and add any kind of meat you wish. That's my kind of versatile dish.

Nutrition Facts
Serving Size 364g
Amount per serving
Calories 374Calories from fat 52
% Daily Value
Total Fat 5.8g9%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 1122mg47%
Total Carbs 70.0g23%
Fiber 4.9g20%
Sugars 4.9g
Protein 17.3g
Vitamin A 14%Vitamin C 117%
Calcium 7%Iron 21%


  1. Those dishes are the best...I call them clean out the pantry/fridge because you throw in whatever is on hand.

  2. I hate winter. We horseback ride and by December you feel like your toes are going to snap when you hop after a ride. I keep begging hubs to move to Hawaii. He's not biting though. This meal is incredible. I love stir fry. It's just so yummy and fun to eat. Yours is spectacular!

  3. I love stir fries and I'm always looking for good recipes for them. Yours looks great. I'm with you, I hate the cold. I'd like to keep summer all year!

  4. I love veggie packed stir frys all year long. And yeah, the weather is killing me! Snow, 70s a day ago and now 40 and rainy. I am so not prepared.



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