Juicy beef, succulent shrimp, and crisp veggies tossed in ginger-soy goodness: This recipe blends the heart of Nigerian home cooking with the vibrant flair of Asian cuisine. Tender beef and juicy shrimp are tossed with crisp vegetables and noodles in a flavorful ginger-soy sauce, finished with a hint of sesame and spice. It’s an easy, one-pan fusion meal that’s as comforting as it is exciting, perfect for weeknights or entertaining guests.
When my kids and I first arrived in the US, we had to adapt to new tastes, cooking ingredients, and food choices. I had to find several ways to ensure my kids eat enough vegetables. I love this recipe because I can adjust it to my family’s taste and substitute the veggies and proteins with those my kids are familiar with and can eat. This dish has now become one of my kids’ favorites. You can add whatever ingredients you like: fish, meat, tofu, or vegetables; they all work and are delicious.
Kid-Friendly Vegetable Stir-Fry Delight
Naija-Asian Stir-Fry Delight brings together bold Nigerian-style seasoning and classic Asian stir-fry flavors. Juicy beef, tender shrimp, and crisp vegetables are tossed with noodles in a rich ginger-soy sauce, a delicious fusion that’s quick, colorful, and nutritious.
4
servings15
minutes14
minutesIngredients
1 clove garlic, crushed
1 tablespoon fresh ginger, peeled and grated
1 tablespoon less-sodium soy sauce
1 tablespoon rice wine vinegar or sherry
350 g beef steak, thinly sliced
250 g fresh shrimp (peeled and deveined)
250 g spaghetti
1/2 teaspoon salt
1 tablespoon sunflower oil
75 g Sugar snap peas (I prefer chopped)
100 g small broccoli florets
1 pack green onions chopped
1 red bell pepper, seeded and thinly sliced
100 g bean sprouts (optional)
2 tablespoons oyster sauce
2 teaspoons sesame oil
Instructions
- Marinate the Protein: In a bowl, combine the crushed garlic, grated ginger, soy sauce, and rice wine vinegar (or sherry). Add the sliced beef and shrimp. Stir to coat evenly, then set aside to marinate for about 10 minutes.
- Cook the Pasta: Bring a large pot of water to a boil. Add the spaghetti and salt and cook until it’s half done (partially tender but still firm). Drain well and return it to the pot to keep warm.
- Stir-Fry the Meat and Shrimp: Heat the sunflower oil in a large wok or frying pan over medium-high heat.
Add the marinated beef and shrimp. Stir-fry for 4–5 minutes, until the beef browns and the shrimp turns pink and is cooked through. - Add the Vegetables: Add the chopped sugar snap peas, broccoli florets, green onions, and sliced red bell pepper. Stir-fry for 2–3 minutes, keeping the vegetables crisp and colorful.
- Combine Everything: Add the half-cooked spaghetti to the wok, along with the bean sprouts (if using), oyster sauce, and sesame oil. Toss everything together and stir-fry for another 2 minutes, until the noodles are evenly coated and hot.
- Serve and Enjoy: Serve immediately while warm. You can sprinkle extra green onions or sesame seeds on top if you like.
Equipment
- Measuring cups and spoons
- Wok or Frying Pan
- Knife and cutting board
Notes
- I use spaghetti because my kids prefer it, but you can use instant noodles, dried egg noodles, or rice noodles, depending on what you have on hand. If using instant noodles, you don’t need to boil them first. Add the instant noodles directly to the wok in Step 5 with the vegetables, oyster sauce, and sesame oil. Stir-fry for 2–3 minutes until the noodles are soft and coated in sauce.
- Swap beef or shrimp with fish, chicken, goat meat, or turkey for local favorites. Tofu works too for a vegetarian twist.
- Feel free to mix in other veggies like carrots, baby corn, or mushrooms, depending on what you have on hand.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or oil to revive the texture.
