Tag Archives: stir-fry

Jordan Andino’s Quick and Comforting Chinese Broccoli and Shrimp Stir-Fry

Everyone loves a meal that comes together in no time – especially when we’re all still busy adjusting to our “new normal.” The beauty of this dish, in particular, is that it combines both speed and comfort for a Chinese takeout classic you’ll want to make on repeat.  Packed with succulent shrimp and crispy veggies, you really can’t go wrong.

Related: Anna Olson’s Herbed Avocado Spread is the Secret Ingredient Your Sandwiches Need

Jordan Andino’s Chinese Broccoli & Shrimp in Oyster Sauce

Prep Time: 10 minutes
Total Time: 20 minutes
Serves: 4


1/4 cup vegetable oil
1 Tbsp sesame oil
½ onion, cut into strips
2 cloves garlic, minced
450g medium shrimp, peeled and deveined
5 Tbsp oyster sauce, divided
1/4 tsp chili flakes
12 stalks Chinese broccoli (gai lan)
1/4 cup rice vinegar
4 cups cooked rice, for serving (optional)

Related: How to Get Kids to Enjoy Vegetables


1. Heat vegetable and sesame oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often, about 1 minute. Add garlic and shrimp and cook for 1 minute.

2. Add chili flakes, 1 Tbsp of oyster sauce and broccoli. Cook for 3 minutes, stirring often. Add rice wine vinegar and toss to combine.

3. Continue to cook until broccoli is tender-crisp and shrimp is pink, about 2 minutes.

4. Drizzle with remaining oyster sauce before serving. Serve with rice, if desired.

Related: The Junior Chefs Describe Their Perfect Cake

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

mushroom yaki udon

Whip up This Bright Asparagus and Mushroom Yaki Udon in Just 15 Minutes

We’re all spending more time indoors these days, relying on our pantry staples for dinnertime inspiration. Say goodbye to pasta and tuna and hello to instant noodles and soy sauce with this fast and insanely delicious Japanese stir-fried udon. We love the delightfully chewy and thick whole-wheat noodle and meaty king oyster mushrooms (but feel free to play, mixing your favourite varietals). And the best part? You can whip this up in just over 15 minutes!

mushroom yaki udon

Asparagus and Mushroom Yaki Udon

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4

2 packages frozen udon noodles or instant udon noodles
3 Tbsp soy sauce
2 Tbsp packed brown sugar
1 Tbsp minced ginger
1 Tbsp rice vinegar or cider vinegar
1 Tbsp water
3 Tbsp vegetable oil, divided
4 green onions, thinly sliced (white and green parts separated)
1 lb asparagus, trimmed and cut into chunks
1 cup frozen edamame, thawed (you can substitute with frozen peas or corn)
2 packages (150g each) baby king oyster mushrooms, shiitake mushrooms, button mushrooms or oyster mushrooms, sliced
Pinch each salt and pepper
2 tsp sesame oil (optional)
Pinch hot pepper flakes (optional)

Optional garnish: toasted sesame seeds, chopped green onions

mushroom yaki udon ingredients on counterop


1. Place udon in a large bowl and cover with warm water to thaw; break up with hands and drain in a colander.

udon noodles in strainer

2. In a small bowl, stir together the soy sauce, brown sugar, ginger, vinegar and water. Set aside.

Tip: Don’t have ginger? No worries, the soy mixture will still be just as delicious.

3. Heat 1 Tbsp of the vegetable oil in a wok or a large skillet over medium-high heat. Add the white parts of the green onion and cook, stirring for 30 seconds. Add asparagus and edamame and stir fry until slightly tender, about 1 minute. Remove to a plate.

Related: 20 Easy Dinner Recipes Ready in 15 Minutes or Less

4. Heat 4 tsp of the remaining oil in the wok. Add the mushrooms, reserved green onions and sprinkle with salt and pepper. Cook, stirring until tender and golden, 2 to 3 minutes. Reserve to asparagus plate.

5. Heat remaining 2 tsp of oil in the wok. Add the udon and stir fry for 30 seconds. Add the reserved soy sauce mixture and vegetables. Stir fry until liquid comes to a boil, the noodles are coated in sauce and is slightly reduced, 30 to 45 seconds. Drizzle with sesame oil (if using) and sprinkle with hot pepper flakes (if using).

mushroom yaki udon in wok

6. Divide among plates and sprinkle with sesame seeds or chopped green onions (if desired).

Want to cook more meals in 15 minutes or less? These weekend BBQ recipes and brunch recipes will surely do the trick.

Easy Weeknight Chicken Stir Fry

By Cathleen Childs

“Weeknight meals” are synonymous with easy dinners, quick recipes and pasta-pasta-PASTA. (What, just me?).

One night, after having had pasta for about the umpteenth time the evening before, I decided to shake things up. While my usual take on dinner (or, come to think of it, life) is “better safe than sorry,” I threw caution to the wind and decided to try to make my own stir-fry.

Honestly, I can’t believe it has taken me this long. Turns out, making a stir-fry is one of the easiest things to happen in my kitchen on a weekday night. It might even be giving pasta a run for its money!

In my recipe I list broccoli and snap peas because that was what I had in the fridge at the time. Now that this recipe is on my regular dinner rotation, I simply use whatever vegetables I have on hand. So long, pasta. There’s a new dinner in town.

Chicken, Broccoli and Snap Pea Stir-Fry, Courtesy of Cathleen Childs, atasteofmadness.com, Toronto

As easy as pasta and sauce, this stir-fry is perfect for busy weeknights.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings

1 lb (450 g) chicken, cut into bite-sized cubes
2 cloves garlic, minced
2 tbsp (30 mL) grated fresh ginger
1 cup (250 mL) chicken broth, divided
3 tbsp (45 mL) soy sauce
2 tsp (10 mL) white sugar
2 cups (500 mL) chopped broccoli
2 tsp (10 mL) cornstarch
3.5 oz (100 g) snap peas, ends trimmed, halved

1. In a medium skillet, cook the chicken, garlic and ginger over medium-high heat for 5 minutes, or until chicken is no longer pink inside.
2. To skillet, add 3/4 cup (175 mL) chicken broth, soy sauce and white sugar. Cover and cook for 5 minutes, stirring occasionally.
3. Add broccoli to skillet. Cover and cook 5 minutes more.
4. In a small bowl, whisk together remaining ¼ cup chicken broth and cornstarch.
Add cornstarch mixture and snap peas to skillet, and stir until sauce begins to bubble and thicken and peas are tender-crisp.

Tip: If you want a less salty stir-fry, used low-sodium chicken broth and soy sauce.

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A Taste of Madness
I am a full-time math teacher, part-time food blogger and lifelong dessert lover! When I am not teaching math, I can be found in my kitchen with a mixing bowl in one hand and a whisk in the other.