Breaking Down a Stir-Fry

Stir-fry is a great way to eat. There are decisions here as I’m inventing my own recipe by approaching it in seven categories.

1. Choose a protein–beans or meat or fish. Prep it by cleaning, cutting, possibly marinating.

2. Vegetables–how many varieties? Prepare by washing, slicing or dicing.

3. Fruits? Pineapple often works as do tomatoes.

4. Carbs-noodles, rice, quinoa, etc.? Pre-cook and have ready.

6. Sauce-soy, hoisin, BBQ, fresh ginger marinated in white or red wine, or a concoction of your choice? Endless possibilities. What kind of flavor do you want here. You can pile some needless calories with your choices so be aware.

7. Seasonings and/or fresh herbs-salt, pepper, garlic, and countless others

You can have each thing waiting on its own paper plate, or wax paper, or if you’re ambitious, its own dish. Using the same skillet, wok, or griddle you can cook each thing individually in oil (my favorite), or broth, or a little water, and put them together at the end and add sauce and herbs and heat through. Of course you can be as versatile as you’d like and leave out any of the categories.

Here is a favorite combination: Chicken and shrimp with chopped onions, mushrooms, green pepper, bean sprouts, and pineapple, with brown rice, a little soy and hoisin, and fresh cilantro, garlic, salt and pepper.

The sky is the limit on what works together. So what combination would you like?

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