"Food is essential to Life; therefore make it good."- S Truett Cathy

Monday, April 26, 2010

My Basic Stir Fry

I feel kinda silly posting this, everyone already knows how to stir fry, right? But there was a time when I had to look it up so maybe somebody will find it useful. It's so easy to make a delicious light sauce that I haven't bought the mix packets from the store in quite some time.

This is a great way to use up whatever veggies you have on hand. You can always throw in chunks of beef, chicken or pork if you want it meaty. Shrimp would be good too.

Too tired to think basic stir fry

2 tbsp oil
2-3 cloves garlic
2 tbsp ginger paste or fresh grated ginger
2-3 diced scallions
3-4 cups chopped veggies- I like onions carrots, broccoli, kohlorabi. Cut to bite sized pieces, keeping them similar size for even cooking.
1/4 to 1/2 cup water or broth
2 tbsp soy sauce
1 tbsp sesame oil (optional)

Get a large skillet really hot. You'll want to have all your veggies cut before you start as it goes quick.
Add the oil, when it shimmers add the garlic, ginger and scallions (throw in some crushed red pepper here if you want some heat) stir fry for about 30 seconds until coated with oil and fragrant.
Add your chopped veggies and the water or broth. Continue to stir until the veggies are crisp tender, about 10 minutes or so. If it gets too dry add a bit more liquid, you need just enough to make a light sauce.

Make a slurry of about 2-3 tbsp water, spoonful of cornstarch and a spoonful of sugar-stir until dissolved.(i don't measure, this is literally an eating spoon worth)

When done to your preference add in the soy sauce and then the cornstarch/sugar water mixture. Stir until thickened, remove from heat and add the sesame oil. Serve over steamed rice.

1 comment:

  1. Hi Jen. I love reading recipes. Miss seeing you on the AM forum!