Strangely Good (and Healthy!) Quick Stir-Fry

Strangely Good Stir-Fry Recipe

It started with shrimp.

I had a package of defrosted cooked shrimp to use up and was going to use it in a salad, but made a last minute decision to make a stir-fry. It was one of those nights where everything was rushed. As usual, I started supper late and Hunter had gymnastics that night, so I had to whip up something fast! (Why do we have to eat three times a day?!? So annoying, right?)

Using what was on hand, plus a couple of surprising choices, I made this delicious concoction that had the kids making satisfied noises the entire time they were eating.

Eating a version of the stir-fry with baby corn, completely happy.

If you wish to make this vegetarian, you can leave out the shrimp- and if you are gluten-free, like I am, you can use tamari sauce instead of soy sauce.

It’s an easy weeknight meal to whip up last minute and the whole family will love it!

Strangely Good Stir-Fry

A healthy and quick family favourite for busy weeknight suppers. 

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Tianna Wynne


  • 1 tbsp olive oil
  • 4 cloves garlic
  • 1 inch piece fresh ginger
  • 8 brown mushrooms
  • 4 carrots
  • 1 cup frozen peas
  • 4-5 leaves Swiss chard
  • 1 pkg pre-cooked (ethically farmed) shrimp (optional)

For the sauce:

  • 100 ml soy or tamari sauce
  • 150 ml water
  • 1 tsp honey
  • dash red pepper
  • 1-1 1/2 tbsp rice vinegar
  • 1/2 tsp apple cider vinegar
  • 2 tsp cornstarch
  • to taste salt and pepper

To serve

  • 1 pkg rice noodles


  1. First, make your sauce:

    Add your soy or tamari sauce, water, rice vinegar, apple cider vinegar, honey, and red pepper flakes to a small bowl or measuring cup and whisk together with a fork. Set aside.

  2. Heat a wok or large pan on the  stove on medium heat. Add 1 tbsp of olive oil.

    Mince garlic and add to pan. Heat until fragrant but not browned. 

  3. While garlic is heating, peel and finely chop a 1 inch piece of ginger. Add to pan once garlic is fragrant and let cook for one or two minutes. 

  4. Slice mushrooms and add to pan. While mushrooms are cooking, prepare carrots.

    Slice carrots and add to pan with the mushrooms. Let cook for 3-5 minutes, stirring often. 

  5. Grab the sauce you set aside. Add 2 tsp of cornstarch and whisk in with a fork until there are hardly any lumps. Pour into the pan and let it simmer for around 8 minutes, stirring occasionally. 

  6. While you let the sauce simmer, julienne your Swiss chard leaves and set aside.  Thinly chop up the stalks of the Swiss chard and add the stalks to the rest of the ingredients. 

  7. Add the shrimp along with the 1 cup of frozen peas and keep it simmering for two or three more minutes. 

  8. Check your vegetables- Cook until peas are just soft and warmed through and carrots are still slightly crunchy. Sauce will have thickened. Add salt and pepper to taste. 

  9. Turn off heat and stir in the Swiss chard leaves. Let sit 2-5 minutes so that the Swiss chard can soften.

    While the Swiss chard is softening, make thick or thin rice noodles according to the package instructions. 

  10. Serve the stir-fry over the rice noodles with some of the sauce poured on top. 

  11. Note: If you don't like mushrooms, you can always substitute with baby corn or bell peppers. Play around and make it your own! (Although I would leave in the Swiss chard, that's what makes it really special).  I hope you enjoyed this recipe. Happy eating!

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