If you’re stumped with what to make for dinner on a cold, balmy night, this easy, weeknight soup made in a wok came together in less than 30 minutes! Stir frying your veggies and meat give them flavor, texture and retains the bright colors. Get the scoop below how to make soup in your wok…
I purposely took a photo of the clock on my stove so you can witness the time lapse! The actual frying and cooking time took 15 minutes, the washing and chopping 10 minutes. Total, 25 minutes! The only caveat is for new Wok Stars, it’s not a good idea to use your new wok to make this dish till you’ve built up some patina in your cast iron wok.
For this meal, I used Strauss organic ground beef from Publix, it was very good. Because beef is for a soup, I fried in one batch. The veggies were mostly leftovers from my cooking class, zucchini, yellow squash and bell peppers. You can sub out any kind of meat or veggies you have in the fridge.
By the time my hubby got home and cleaned up, the soup was on the table, he couldn’t believe it was so fast but was so happy. This is one of his favorite meals, so win win!
Here’s how I did it, Wok Stars, you know the drill…
- Fry your veggies with garlic and ginger in some grape seed oil, and sprinkle tamari and sherry, set aside.
- Fry beef (no marinade needed), add veggies back in.
- Add chicken broth to cover, I use fish sauce instead of salt to give it a umami flavor then added Flavorgod Everything Seasoning Spicy but you can use any of your favorite spice seasoning to give this broth some oompf!