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+ servings

(Do it Yourself) Stir-Fry

Think of this recipe as more of a technique than an exact science. As long as you follow the procedure, you can use any combination of vegetables and/or meat that you like or that you have on hand. Be sure to have all of your ingredients prepped before beginning the cooking process (make the stir fry sauce, listed in a separate recipe below, first). Once you get started it moves fast!
Servings: 4
Author: Nicki Sizemore

Ingredients

  • 3 tablespoons neutral vegetable oil such as peanut or grapeseed oil , divided
  • 1 pound protein , such as: flank steak (cut into thin strips); skirt steak (cut into thin strips); boneless, skinless chicken thighs or breasts (cut into thin strips); pork tenderloin (cut into thin strips); peeled and deveined shrimp, baked tofu (cubed)
  • 3-4 cups hardy vegetables (such as broccoli florets, cauliflower florets, sliced carrots, sliced peppers or cubed eggplant)
  • 3 large garlic cloves , minced
  • 1-2 tablespoons minced ginger
  • 3-4 cups tender vegetables (such as snow peas, snap peas, garden peas, sliced mushrooms, baby spinach, chopped baby bok choy and/or chopped Swiss chard)
  • 1 batch Stir-Fry Sauce (see below)
  • Cooked rice , for serving
  • Sliced scallions , for serving (optional)

Instructions

  • Heat a large flat-bottomed wok or a large skillet over high until hot (to test if it’s hot enough, flick a drop of water into the pan—it should evaporate immediately). Swirl in 1 tablespoon of the oil. Add the protein, and season with salt and pepper. Sauté, stirring occasionally, until lightly caramelized on the outside but still undercooked in the center, about 2 minutes. Transfer to a plate.
  • Swirl in another tablespoon of oil and add the hardy vegetables. Cook, stirring occasionally, until caramelized in spots, about 2-4 minutes.
  • Push the vegetables to one side of the wok. In the other side, add the remaining tablespoon of oil, followed by the garlic and ginger. Add the tender vegetables and toss everything together. Cook, stirring constantly, until crisp-tender, about 1-3 minutes.
  • Return the protein to the wok. Whisk the stir-fry sauce to distribute the cornstarch, and then add it as well. Cook, stirring gently, until the sauce comes to a boil coats the meat and vegetables, about 1 minute. Season to taste with salt and pepper. Serve the stir-fry over rice. Garnish with sliced scallions, if you’d like.