Side by Side Stir-Fry

The Beijin Palace was my very first Chinese restaurant. Unlike my first kiss, I was probably three or four years old the first time I had it and my love for America’s version of Chinese food has been there ever since. The Beijin was your classic hole-in-the-wall, like most great ethnic restaurants are. It was the only Chinese joint in Berrien Springs, but that was just fine since the egg rolls were always fried to perfection and the sauce on the Governor’s Chicken was spicy and sweet and rich (this was back when I still ate meat).

After we moved from Berrien, I was worried that I’d never find another Chinese restaurant I loved quite as much as the Beijin Palace, but China Kitchen laid my fears to rest. Just a mile or so from my Alma Mater, Southern Adventist University, China Kitchen provided those perfect Asian flavors I’d missed, with tofu and veggie chicken options for every dish! Broccoli and bean curd dinner combo with brown rice; remember those words the next time you’re in Collegedale, Tennessee.

I’ve often wished I could recreate the Chinese foods I love at home. No, this is not a recipe showcasing how I finally figured it out. I still can’t. The salty, thick sauces you find on your veggies at these restaurants are full of ingredients I don’t normally keep in my kitchen, not to mention the fact they aren’t very healthy. However, the principles of one of the most famous of all Chinese dishes, stir-fry, are simple and quick to execute. Stir-fry is a standby meal plan that I save for when I don’t have any daring ideas for dinner. That said, you can get really creative with the ingredients and flavors you use.

I decided to make a big batch of stir-fry with some brown rice the other day, but didn’t have quite enough of any of the ingredients I wanted to use, so I made two; one with Asian flavors, one tasting more Mexican. This actually worked quite well for everyone since several people preferred one or the other. I went ahead and served some spicy Thai and soy sauce for the Asian blend and some salsa for the other. You could get creative with some toppers like that as well.

Side by Side Stir-Fry
Serves 8

Asian Stir-Fry
3 Tbs. sesame oil
1 1/2 c. chopped cabbage
½ c. chopped onion
1 c. shredded carrot
1 42 oz. can of Worthington FriChik, sliced
2 Tbs. sesame seeds
1 tsp. granulated garlic
salt and pepper

Mexican Stir-Fry
3 Tbs. light olive oil
2 c. chopped green pepper
1 c. chopped onion
1 serrano pepper
1 42 oz. can of Worthington FriChik, sliced
1 tsp. granulated garlic
1 tsp. oregano
½ tsp. cumin
salt and pepper


In two large pans, heat the oils over medium heat.

Add vegetables, veggie chicken, seasonings and salt and pepper to taste.

Cook until vegetables are tender and chicken is heated through, but be careful not to overcook.

Serve with your favorite rice.

Tips: If you decide to use some different veggies, you may want to add them to the pan at different times or cook them a bit ahead. For example, if you want to use broccoli, you’ll want to add that before you add any small pieces of onion, carrot, etc. If you don’t, the small things will overcook before the broccoli is done. Also, don’t skimp on the Fri-chik. Even though it’s a bit expensive, it’s the center of the dish. Buy a couple of large cans and use it all.