Tia Mowry was drawn to the kitchen before she could even reach the counter. “I would dream about food,” says the actress and entrepreneur. “I would wake up and I couldn’t wait to make what I had dreamed about.”
Mowry joyfully recalls taking on the role of “sous chef” alongside her mother—“cutting up the collard greens, seasoning the chicken”—a duty she performed so well that it wasn’t long before she was in charge of making meals for the whole family. “It was a chore that never really felt like a chore,” she says.
Now, with a family of her own (Mowry’s son Cree and daughter Cairo also share her love for the kitchen), cooking still feels more like a treat than a chore, so much so that she’s turned this passion into a paycheck. Mowry’s the host of the weekly YouTube show, Tia Mowry’s Quick Fix, that’s soon to debut on Cleo TV, and is making a name for herself in the retail culinary space with her soon-to-be-released cookware line, Spice By Tia Mowry. She does this alongside building her ongoing acting career—her latest role is Cocoa on Netflix’s Family Reunion—and helming her supplement brand Anser.
Across all of Mowry’s professional endeavors, one thing remains constant: her mission to inspire. “What gets me up in the morning is feeling and being purposeful,” says Mowry. “Building a community in the sense of having people coming together to feel good. I want to make people smile, make people feel loved, make people feel important.”
Intent on doubling down on this mission, Mowry just released her second cookbook, The Quick Fix Kitchen, last month. “My book is all about one-pot meals or one-sheet pan dinners,” says Mowry. “I like cooking this way because it’s practical, it’s easy and it’s less mess.” Mowry also likes to cook with ingredients that would already be stocked in the pantry. “I don’t like to feel like I have to buy 20 different things just to make one recipe,” she adds.
For a go-to yet simple weeknight meal, Mowry shares her Shrimp Stir Fry recipe (see below) that can be executed in less than half an hour. The sweet and saucy components of the meal also make it a great way to get children to eat their vegetables, she adds.
Get Mowry’s Shrimp Stir Fry recipe below!
Plus: Looking for the perfect wine to pair with this dish? Sweet July’s wine consultant Julia Coney suggests Garganega. Coney says, “This Italian grape from northeast Italy in the Veneto region doesn’t get the love it should. This grape is primarily used to create a wine called Soave. It’s one of the most versatile white grapes from Italy. Dry, with great acid, it will work well with a stir fry and all its varied flavors.”
Tia Mowry's Shrimp Stir Fry with Cabbage, Scallions, and Snap Peas
3 tbsp. neutral oil
1 bunch scallions, thinly sliced
4 garlic cloves, sliced
4 cups thinly sliced green or napa cabbage
3 cups snap peas
2⁄3 cup chicken broth
2 tbsp. reduced-sodium soy sauce
2 tbsp. toasted sesame oil
1 tsp. granulated sugar
2 tsp. cornstarch
1 pound peeled, cooked large shrimp
4 cups cooked brown rice or cauliflower rice, for serving
1 tbsp. toasted sesame seeds (optional garnish)
Sriracha or chili-garlic sauce (serving, optional)
- In a large heavy skillet or wok, heat the neutral oil over medium-high heat. Toss in the scallions, garlic, cabbage, and snap peas. Stir occasionally until the cabbage has wilted, about 6 minutes.
- Pour the chicken broth into a glass measuring cup. Whisk in the soy sauce, sesame oil, and sugar until combined. Pour into the skillet and toss with the vegetables. In the same measuring cup, whisk the cornstarch and ¼ cup water. Push all the vegetables to the side of the pan and add the cornstarch mixture. Whisk and allow the liquid in the pan to come to a simmer and thicken. Toss in the shrimp and stir until heated.
- Serve over rice. If desired, sprinkle with sesame seeds. If you need some heat, add sriracha or chili-garlic sauce.