The freshness of the Market inspired Bill and I to get a lot of veggies, which in turn inspired us to make a Stir Fry tonight! I love how healthy stir-frying can be, how fresh the ingredients are, and (OF COURSE!) how quickly it can come together!
I've stir-fried before, with "okay" results. I scoured the web for some recipes, and found one that seemed promising. I will share it with you, try it tonight, and do a quick post tomorrow on the turn out!
(Note: I'd love some good stir-fry recipes. If you have any, would you kindly send them my way?)
Simple Supper Mondays
Stir-Fry Attempt #1
- 1/2 c. cornstarch
- 1/4 c. brown sugar
- 1 tbsp. minced fresh ginger root
- 2 lg. cloves garlic, minced
- 1/2 tsp. ground red pepper
- 1/2 c. soy sauce
- 1/4 c. cider vinegar
- 2 c. chicken or beef broth
- 1/2 c. dry sherry (optional)
- 1/2 c. water
Combine first 5 ingredients. Add Soy Sauce and Vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in fridge for up to 2 weeks, also freezable.
Stir-Fry Recipe (For Chicken):
- 3 tbsp. oil
- 1 1/2 c. carrots, sliced
- 2 green peppers, cut into 1/2 inch pieces
- 2 onions, 1/2 inch wedges
- 2 whole chicken breasts, cut into sm. chunks
Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables, 5 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry chicken pieces until cooked. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute.
My variations for tonight: I have some Sugar Snap Peas and Baby Corn I will be tossing in with the aforementioned veggies. I'll also be using leftover beef that we grilled this weekend (a great Grill Recipe that I will share, maybe this week!) instead of chicken. Hopefully this will still turn out ok! AUGH! Creativity!
Please send me your stir-fry recipes! I'd love to try them out and post them for the rest of the community to use!