There are food trends that will come and go. I think creations like cake pops will eventually fizzle out, but stir fry? It’s here to stay.
I mean, what other dish allows you to create a fresh, fast, delicious dinner using a hodge podge of ingredients from your fridge? I don’t know of a dish that does it better than a stir fry. Rummage through your vegetable drawers, pick out a few things, and you can make a great dinner of it.
I’ve done a chicken stir fry on Fifteen Spatulas before, and I think chicken tends to go beautifully with vegetables like bell peppers, carrots, zucchini, and the like. On the other hand, beef is great with vegetables like broccoli, snow peas, and bok choy.
For the fresh flavor base for a stir fry, all you really need is some fresh garlic and ginger. And actually, I don’t even keep fresh ginger around in the fridge…I keep it in the freezer! As I mention in my asian beef bites video, I recommend keeping a knob of ginger in the freezer, and just grating it straight into your dish whenever you need it. The flavor still remains very potent and it lasts for several months.
Remember the most important key to success in making stir fry is to not just use a hot pan, but make sure your veggies are all very dry. Definitely spin them well in a salad spinner or dry with a clean towel. I had a reader who couldn’t figure out why her stir fry was turning out soggy, and it turns out she was throwing the veggies in the pan after washing, adding a lot of water to the pan. Drying the veggies did the trick in fixing her stir fry dinners!
Happy cooking, and catch the recipe below!
More Stir Fry Recipes:
Quick Chicken Stir Fry from Fifteen Spatulas:
Shrimp and Eggplant Stir Fry from The Little Kitchen:
Celery Stir Fry from Simply Recipes
Kabocha Pork Stir Fry from Just One Cookbook