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Easy Stir Fry


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  • Vegetables of choice:
  • *Carrots
  • *Celery
  • *Red bell pepper
  • *Onion
  • *Broccoli
  • *Zucchini
  • Sauce:
  • *Soy sauce
  • *Rice or apple cider vinegar
  • *Chicken broth
  • *Brown sugar
  • *Garlic
  • *Ginger
  • *Corn starch


Servings 4
Adapted from


Step 1

Heat your pan
As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat.

Prepare produce
First cut a peeled medium-large onion in half (pole-to-pole), then cut each half into about 8 wedges. Set aside. Then select two of the vegetables listed below, totaling 1 pound.
There are no "wrong" combinations. I've picked these particular vegetables because they can be bought ready to use, or they can be prepared and stir-fried quickly. They'll be added to the pan at different times, so keep the two vegetables separated on a plate.
Super-fast fresh produce might include
Shredded carrots
Coleslaw mix
Bite-sized pineapple chunks (for sweet and sour only)
Sliced mushrooms and bell peppers or stringed snow peas--all of which can be purchased packaged or prepared yourself.
Other good choices: celery, scallions, zucchini or yellow squash in 1/2-inch-thick rounds or thin matchsticks.

Prepare aromatics

Mince 1 Tbsp each of fresh garlic and ginger root. Bottled ginger and garlic taste strong and distinct, so they muddy the stir-fry's otherwise fresh, clear flavors. Stick with fresh.

Make a quick stir-fry sauce and glaze

I give four stir-fry sauce recipes here. You'll also need to make a glaze to ensure a nice body and glossy sheen. Just mix 2 tsp cornstarch with 2 Tbsp chicken broth or water. A few minutes before you're ready to stir-fry, turn on the exhaust fan and turn up the heat under the skillet to high. Make sure all your ingredients are close at hand.


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