Easy Stir Fry

Easy Stir Fry
Adapted from allrecipes.com
Easy Stir Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from allrecipes.com

Ingredients

  • 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

Directions

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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