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12 September 2011

Dishes with Dee: 20 Minute Stir Fry

Who doesn't love a little Asian Persuasion? 

Let's talk about how easy stir fry is to whip up.
Real f'ing easy.

Here's what ya need:
-EVOO (3 turns of the pan)
-1 pound of whatever meat tickles your fancy.  (I used shrimp--big surprise!)
-Assorted veggies--Whatever you like, however much you feel like-chopped (I used bell peppers-red, orange, and yellow, white onion, broccoli, snap peas, shitake mushrooms-splurge at $9.99/lb, I only bought about 1/5 a lb though)- carrots, and red cabbage
-Your fave stir fry sauce- I used House of Tsang Classic Stir-Fry Sauce
-A few cloves of garlic
-Green onion
-Bean sprouts
-Random spices- salt, pepper, garlic powder, crushed red pepper, ground ginger
-Sesame seeds
A grain to pair it with- I used white rice
Optional- Hot Chili Sauce or paste (I like Annie Chun's Go.Chu.Jang Korean Sweet and Spicy-- find it in the organic section)



And here's what ya do:

-Marinate your meat in whatever sauce you deem appropriate.  (I used the chili paste)
Let stand, covered, in the fridge for about 15 minutes.

Chop up all those veggies (I keep them in bigger chunks.)
Hit up that garlic and the green onion too.



In a wok, heat oil until very hot over medium-high heat, add garlic and shrimp and let cook about two minutes



Add veggies
***Note:  A lot of stir fry recipes will tell you to add all your veggies together, but personally, I like to split them up based on how quickly they'll cook up.

First: Onions, Broccoli, Carrots, Snap Peas Etc.


Let that go about another minute, stirring a few times then add the peppers

Go another minute or so and add your mushrooms


Throughout this process add your spices as you see fit.  I do a little bit after each step, but hey-- it's your world, I'm just living in it, so spice as you please.

After this cooks up for a bit add your sauce, bean sprouts, and green onion


Let it go another minute or two.  You be the judge here, is everything finished already?  Then take it off the stove!  Need a bit longer?  Go for it!

Serve over your grain (White rice here) and Enjoy!
P.S. Make enough for leftovers, you'll want them!



The great thing about stir fry is that everything is entirely up to you.  The amounts of veggies, the types, the quantity of sauce, and spice, and heat.  Got a favorite stir fry recipe?  Let me know! :)

Peace. Love. and Asians. 


2 comments:

  1. Love this dee- you use the exact same sauces that I swear by! I use an oil with a higher smoke point, like safflower since I like my wok to get REAL hot and give the veggies a little crisp. And, if your in a pinch and don't feel like chopping 6 different types of veggies, whole foods has a frozen stir fry mix that's perfect for this. I also spice it up with my go-to SRIRACHA! cheers!

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  2. Thanks for the awesome tips Kati! I will definitely have to switch up my oil next time! Sometimes when I don't feel like doing all the chopping, I get a fresh mix that's pre-cut from Kroger! Love the tips :)

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