Choose Your Own Stir Fry
CATEGORIES
INGREDIENTS
  • 2 tbsp. vegetable oil, divided
  • 3/4 lb. meat or alternate (choose one or more)
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tsp. grated fresh ginger root
  • 4 cups vegetable possibilities (choose at least three)
  • 1/2 cup chicken, beef or vegetable broth
  • 2 tbsp. soy sauce
  • 2 tsp. cornstarch
  • 1/2 cup extra bonus ingredient (choose one), optional
  • Meat or alternate:
  • Boneless, skinless chicken, cut into strips
  • Boneless beef stir-fry strips (flank steak, sirloin, top round)
  • Boneless pork, cut into strips
  • Raw peeled shrimp
  • Firm tofu, cut into cubes
  • Vegetable possibilities:
  • Green or red peppers, cut into strips
  • Carrots, thinly sliced
  • Broccoli, broken into florets (stems sliced)
  • Zucchini, sliced
  • Mushrooms, sliced
  • Cabbage (regular or Chinese), sliced
  • Bean sprouts, rinsed
  • Celery, sliced
  • Snow peas, cut in half
  • Extra bonus ingredients:
  • Peanuts, coarsely chopped
  • Cashews, whole
  • Sesame seeds, toasted (don't use more than 1 tbsp.)
  • Crispy Chinese noodles
DIRECTIONS
  1. 2 tbsp. vegetable oil, divided
  2. 3/4 lb. meat or alternate (choose one or more)
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 1 tsp. grated fresh ginger root
  6. 4 cups vegetable possibilities (choose at least three)
  7. 1/2 cup chicken, beef or vegetable broth
  8. 2 tbsp. soy sauce
  9. 2 tsp. cornstarch
  10. 1/2 cup extra bonus ingredient (choose one), optional
  11. Meat or alternate:
  12. Boneless, skinless chicken, cut into strips
  13. Boneless beef stir-fry strips (flank steak, sirloin, top round)
  14. Boneless pork, cut into strips
  15. Raw peeled shrimp
  16. Firm tofu, cut into cubes
  17. Vegetable possibilities:
  18. Green or red peppers, cut into strips
  19. Carrots, thinly sliced
  20. Broccoli, broken into florets (stems sliced)
  21. Zucchini, sliced
  22. Mushrooms, sliced
  23. Cabbage (regular or Chinese), sliced
  24. Bean sprouts, rinsed
  25. Celery, sliced
  26. Snow peas, cut in half
  27. Extra bonus ingredients:
  28. Peanuts, coarsely chopped
  29. Cashews, whole
  30. Sesame seeds, toasted (don't use more than 1 tbsp.)
  31. Crispy Chinese noodles
  32. Cooking Instructions
  33. Before you start cooking, arrange all your ingredients in bowls or on plates so that they're ready to use. Once you begin cooking, it will all go very quickly; you won't have time to chop or cut anything.
  34. In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you're cooking. Remove to a bowl (but don't use the bowl in which you had the raw meat unless you've washed it first).
  35. Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.
  36. In a small bowl, stir together soy sauce and cornstarch.
  37. When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you're using one.
  38. Serve immediately with hot cooked rice or noodles.
  39. Ready In:
  40. 30 min.
  41. Servings: 4