Busy, busy around here. Starting a new business, expanding the gardens drastically, planting/planning the begining of a permaculture orchard, three kids under 5 with no help in site due to COVID, containing house chaos, etc – this spring has been busy! And in these times I find that my job of feeding everyone gets less and less attention, but everyone gets fed as long as there is food in the cupboards, freezers and fridges. Somehow I come up with something everyday and it is usually delicious. I think that I work better under pressure! But I still have to take time to think ahead a little and start prep work at appropriate times, like thawing meat or soaking beans. We do usually have a stockpile of frozen pizza for times when nothing comes together, but it’s nice to take a break too and I’m ok with that.
I have developed a few recipes that seem to fit with my method of dinner decision making: Step 1 what do we have for protein, Step 2 what do we have for vegetables, Step 3 what do we have for starches, Step 4 what flavors sound appealing to me today. Unless I have made it in the past 3 or 4 days, this usually leads to stir fry, which leads to making this recipe with some variations depending on what we’ve got on hand. One good thing about COVID is that we have really streamlined our shopping trips, so we are saving time and have a good stock pile of food around. Each time I make this recipe, I am a little surprised at how delicious it is. I hope that it works out as well for you as it does for me.
Go-To Stir Fry
- 1 tablespoons Oil, any will do (Sesame, Coconut, Olive are good choices)
- 2-4 cups Vegetables (chopped)
- 1 teaspoon Ginger (grated or chopped)
- 1 large clove of garlic (chopped)
- 1-2 cups Cooked meat or vegetable protein (Use leftovers or cook ground beef/pork, tempeh or tofu in the pan and remove before adding the garlic and ginger)
- 1/3 cup Coconut Aminos or Soy Sauce
- 1-2 tablespoons Lime juice, Lemon juice or Rice Wine Vinegar
- 2 tablespoons Fish Sauce or Oyster Sauce
- 1 ½ tablespoons Honey or Maple Syrup, optional (Add the sweetener if you are not using coconut aminos or oyster sauce, as these are sweet on their own.)
- 1 tablespoon Liquid bone broth (I don't actually measure this, just squirt it in)
- 1 tablespoon Cornstarch
- Add the oil to a large pan along with the ginger and garlic. Heat on medium until fragrant.
- Add each chopped vegetable that you have one at a time. Think about the order and timing of the veggies based on how you want them in the finished dish. Greens are going to cook way down quickly, so they may go in after the sauce. Broccoli and sugarsnap peas are delicious with a little crunch, so you may not want to overcook them. You could add the thicker stem of Bok Choy before the green leafy part.
- While the pan is heating and the vegetables are cooking, mix the sauce ingredients in a 2 cup measuring cup, then top up to the 1 cup mark with water, whisk to combine.
- When the veggies are just about done, add cooked meat or vegetable protein and the sauce to the pan and bring to a boil. Simmer for 1 minute or until the sauce has thickened slightly, the meat is heated up and the veggies are cooked to your liking.
- Serve over rice or noodles.
At the moment we are having bok choy, carrots and sugarsnap peas in our stir fries. It’s early July and all the summer veggies are coming on. In the coming weeks, I will be adding tomato, summer squash, eggplant and beans to this easy dish. I hope that you enjoy your summer harvest or can get to a local farm to pick something up.