I'm a big fan of stir-fry. There are a couple of techniques I have mastered in order to make a stir-fry in 20 minutes, or less. And that includes prep-time. Of course my definition of what constitutes a stir-fry is broad (meaning, just about anything is game).
For me, to be ready for a stir-fry at a moment's notice requires that I have some or most of the ingredients that make the dish taste authentic.
I almost always have:
- fresh garlic
- salt
- oil (for frying)
And nice to have:
- green onions, aka scallions (or other onion)
- fresh ginger (if it fits the recipe)
- fresh or frozen vegetables
A wok is not necessary, but nice to have. Sometimes I heat the wok to a high heat, and sometimes I don't. A high heat is used for searing stir-fry items (especially meat), and it's not necessary, but it does taste great when you do this, and it seals in meat juices.
Stir-frying takes about 5 to 10 minutes to cook once you have a hot pan. If you can, cut stuff up ahead of time, or get someone to help you cut as you add things.
So here is my latest stir-fry recipe, with a regular heat level and two of my favorite green vegetables: peas and broccoli.
Alyssa says
Ok, I can't get over how delicious your recipes are. I have tried different cookbooks and websites and by far these are the bes. I'm 3 for 3 now. I will be making all of your scd recipes. Thank you soooooooo much for your website!
Alyssa
Heather says
I tried this recipe with my 4 year old son and it is his favorite! Thanks for the great recipes!
Karen says
This looks fabulous! I am going to try it next week. Thanks for the great ideas!