I love stir fry as an easy, healthy dinner. It’s a weekly staple at our house. Here’s an easy formula to follow to make it.
Meat (choose one – optional)
- Boneless chicken breasts, or thighs, cut into bite sized chunks
- Stir fry beef chunks
- Pork loin chunks
- Ground beef
Brown your meat of choice in a little olive oil and cook until just done. Remove from pan with a slotted spoon.
Long cooking veggies (use any or all)
- Brocoli stems (peel them and slice them)**
- Bok Choy stalks
- Ginger root, peeled and finely chopped
Add these to the pan and saute over medium low heat until softened.
Shorter cooking veggies (use any or all)
- Red or green bell peppers
- Broccoli florets**
- Leaves/tops from Bok Choy
- Garlic (I like it sliced because this is how I had it once in China Town, so it makes me think of vacation)
- Green onions
Add these to the long cooking veg, along with your meat. Saute over medium heat for a minute or two. Don’t let them cook too long – they get soggy.
Sauce (for a single serving size, multiply for more servings)
- 1/2 cup broth (or 1/2 C hot water and 1 chicken or beef bouillon cube)
- 1 T corn starch mixed with 1/4 C hot water
- Soy sauce to taste
Make a space in the center of your pan (this is easiest with a wok) by pushing the other ingredients to the edges. Pour in your broth. Then slowly whisk in your corn starch mixture. This will thicken as it cooks. Stir everything together and add a few generous shakes of soy sauce.
Serve over rice, quinoa, or couscous.
**For example, tonight I made this for one, and used 1 broccoli stalk, 1 carrot, 1/2 an onion.