Stir fry has been my go-to meal for the
past two years of apartment living — easy, quick and filled with as many vegetables as I could want. But I have a confession: my “stir fries” have been more of sautés, whipped up in 15 minutes by jumbling everything into one pan with some olive oil and seasonings and finishing it off with a light sauce at the end. It made for some interesting meals.

Food Network to the rescue! The March issue of the Magazine was a manual to the simplest, tastiest stir fry dishes ever. It walks you through steps to tenderize the protein, cook the veggies to perfection without over-browning the meat and mix together a sauce that perfectly coats the whole meal. My favorite is brown sauce — just like Thai take-out.


adapted from Food Network Magazine

Marinate Protein:
Whisk 1 egg white, 1 tbsp Chinese rice wine or dry sherry and 1 tbsp cornstarch. Toss with protein (about 3/4 lb), cover and refrigerate 1 hour

Prep Veggies:
Chop 3 cups of ANY vegetables — my favorites are broccoli, snow peas and squash/zucchini

Make Sauce:
For Brown Sauce
Mix 1/2 cup chicken broth, 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp hoisin sauce and 1 tbsp Chinese rice wine or dry sherry (optional addition: red pepper flakes or Asian chili sauce)

Stir Fry:
Heat a couple tbsp oil in pan; remove protein from marinade and add to pan. Slowly stir until almost opaque – 30 sec to 1 min – then transfer to plate. Discard oil and wipe pan.

Heat pan over medium heat and add 2 tbsp oil, then 2 cloves minced garlic, 1-2 tbsp minced ginger, 2 minced scallions and pinch of salt and sugar; stir-fry for about 30 sec. Add veggies and cook until crisp-tender.

Add protein and sauce and stir until sauce is thick and vegetables and protein are cooked through, about 3 min.  EAT!