This Week’s Lunch: Stir Fry Tips

Stir fries (frys?) are the perfect solution for refrigerator turnover. Besides having the opportunity to make your stir fry exactly to your tastes, you can throw all sorts of things in that have been taking up space.

I chose broccoli and a lot of it because I believe there are never enough florets in stir frys. They always have bell pepper, which I’m not a huge fan of. And I chose carrot because of the density to price ratio–a good value. Finally using the remainder of the seitan pork, I sliced it lengthwise so it can drink up the sauce, which is my most favorite sauce recipe from Isa (from her Pad Thai in Isa Does It). Also pictured: dates soaking that had been hogging a very important glass container for like months which I would sweeten my marinade with, pickled cabbage in a strya-foam cup from Friday’s Indian take-out, green onion and minced ginger.

Other things I do when I make a stir fry, partially because I don’t have a huge wok: I cook the veggies separately–but not until they’re tender, remembering that if I plan to crockpot them in my classroom they will continue to cook. I cook the protein and sauce separate… ok, because I don’t have room to fit ’em in the pot with the veggies, but it does help regulate sauciness.

Garnish with other stuff you have to use up, like peanuts. Don’t forget to make quinoa.

A stir fry just to my liking! What would you do with yours?