Stir Fry Recipe

Stir-Fry!!

So I am still waiting for the repair man to come and resurrect my oven!  I truly don't mind but my kids are all of a sudden asking to make brownies!  They never ask ... must be the power of knowing they cannot make them!  So out comes my wok tonight.  Last night was the grill's turn as I grilled some marinated turkey breast that was great and I had some leftover (not a huge amount) but I threw that in a butternut squash organic soup that I had and some frozen veggies and had myself a very satisfying bowl of soup on this rainy day!  Ok...I digress ... the stir fry is so easy and it's really hard to mess up so I will try to give you a recipe.  I generally don't follow stir fry recipes - I just use what I have on hand to make it what it is.

Use any kind of veggies you want!  Just remember to cook the denser, harder veggies first (carrots, peppers, etc) and the lighter ones after these (broccoli, corn, snap peas, etc).

Use any kind of meat you have (of course you don't need meat to do a stir fry) especially if you have some leftover chicken from last night's meal, turkey, steak, shrimp, scallops (I never do scallops but I assume you can do them if they are small).

So here's a recipe to try out - tweak as necessary!

Stir Fry
Serves 4

3 Tablespoons of Oil: choice of coconut oil, sesame oil, olive oil (I use a combination)
1 lb of boneless chicken breasts or other meat

1/2 cup soy sauce
fresh ginger minced - about 1 teaspoon to 1 tablespoon
chicken broth
OR
A marinade with an asian flair (no msg please)

1/2 cup or more of chopped carrots
1/2 cup or more of chopped peppers
1/2 cup or more broccoli crowns with some stem
1/2 cup or more red pepper chopped
1/2 cup or more of snow peas
1/2 onion chopped
minced garlic to your liking (anywhere from 1 to 4 cloves)
chopped raw peanuts for garnish
chopped fresh cilantro for garnish

First make a sauce that you will put aside until the last step:  1/2 cup chicken broth, 1/2 cup soy sauce, grated fresh ginger, 1 tablespoon corn starch.  Beat with wire whisk until smooth.

Marinate your chicken at least 20 mins.  Cut into bite sized pieces.  Heat your wok to medium high.  Add the oils to the wok and let heat up.  Add your chicken to the wok and stir.  Cook until the meat is slightly browned but completely cooked through.  Remove from pan.

Add your vegetable to the wok in the order of hardness or sized pieces.  Stir fry until done to your liking.  Add chicken pieces back into wok along with the sesame sauce.  Stir until well blended and the sauce has thickened.  Garnish with peanuts and cilantro if desired.  Serve over rice.

PS ... I made this tonight with the following:
2 carrots,
1 small head of broccoli
some chopped and destemmed kale
frozen corn
frozen sweet peas

I marinated with a Soy Vay sauce from T Joe's ...so easy.

And although I thought no one noticed the kale, Sophie just told me she loved the kale!  She loved this stir-fry because I didn't use onions.  Although I love onions and garlic, not everyone does and you know what?  It was dang good!  

Stay tuned for my suggested condiment tray that addresses all kinds of tastes when you have fussy eaters!!

And yes, that book is still in the works!  Can't wait to share it with you very soon :)