How to make a fabuLESS stir fry
Like many of my recipes, this is more a process than a recipe– you can add or omit ingredients depending on what you have on hand or what’s seasonal. This is a great way to repurpose leftovers– toss in whatever protein and veggies that you have on hand– use leftover rice if you have it on hand– but no matter what you add or delete, it is sure to be delicious!
The trick to a great stirfry is HIGH heat and a great wok– most cooks swear by a carbon steel wok, it’s not expensive and, when seasoned appropriately, it’s naturally non-stick (without the use of Teflon!) and you don’t even need to wash it after using it, just wipe it out with a damp cloth. Click HERE to find a great wok for ONLY $24.99– it just might be the ONLY pan you end up using for EVERYTHING (I use my wok almost daily, for just about any kind of cuisine– not just Asian style cooking!)
-1/4 cup rice vinegar
-1/2 cup soy sauce (for gluten free, substitute gluten free Tamari or Bragg’s Aminos, or Coconut Aminos)
-1/4 cup sesame oil
-1/4 cup sherry (optional, but yummy!)
-6 cloves of garlic, minced
-1 tbs minced ginger
-dash of white pepper
-2 tbs of coconut oil
-4 cloves of garlic, finely minced
-2-4 tbs of cornstarch (this is optional)
-1 to 2 lbs of chicken, pork, beef or shrimp– slice the chicken, pork or beef into small strips (for shrimp, devein and peel, but leave whole)– if you’re having a difficult time cutting the protein thinly enough, stick it in the freezer for a little while until it starts to harden/freeze but WAY before it’s frozen solid– that will make it easier to slice thinly. You can also use a deli slicer, such as the one found HERE— it’s one of my most used kitchen tools. (Alternatively, you can use already cooked chicken, pork, or beef– just chop into small and even slices.)
-1 to 2 lbs vegetables– use your favorite veggies and cut into small, even slices or dices. My favorite veggies to use include celery, onion, mushrooms, zucchini, carrots, sugar snap or snow peas, and broccoli– but really ANY vegetables, cooked or raw would work great– corn, cauliflower, bell peppers, etc.
-Optional: 1 to 2 cups cooked rice, preferably at least a day old. “New” rice doesn’t stir fry well (it tends to get gummy)– rice that’s been stored in a sealed container in your fridge for at least a day will work great. Brown or white rice– either will work beautifully! For an alternative, consider using quinoa, couscous, millet or even cooked spaghetti or other pasta– you can use any of them immediately after cooking them (but they will also work if they’ve been stored in the fridge)
Mix all sauce/marinade ingredients together. Slice protein and then marinade in a covered, refrigerated bowl for at least 15 minutes and up to 2 hours.
Remove protein from the marinade (reserving the marinade, don’t toss it!) and dredge the chicken, beef, pork or shrimp in a light dusting of cornstarch (this step is optional– you don’t need to dredge the meat in cornstarch if you don’t have any or if you’re watching your carbs). Place the marinade in a small saucepan and bring to a boil for at least 3 minutes, then drop to a simmer.
Heat 1 tbs of coconut oil over high heat in your wok. Once the oil starts shimmering, add the chopped garlic and stir rapidly– once the garlic becomes fragrant, add small batches of the protein (once each batch is cooked through, remove the cooked protein and transfer to a clean plate or bowl)
Add the additional tablespoon of oil– once shimmering, add your vegetables– add slower cooking vegetables first (if you have too many veggies to fit in the wok all at once, cook in batches and remove the crisp-tender veggies to the same clean bowl as the cooked protein.) Add the rice last, be sure to break up the rice if it’s clumpy– once the rice is heated through, add back ALL of the cooked protein/veggies and pour the boiled sauce over the entire contents of the wok, stir thoroughly until the sauce lightly coats everything.
Here’s a chicken stir fry:
Serve and enjoy!