So, I used to think that stir fry recipes were for the birds. What, you throw some vegetables into a pan, add some soy sauce, and call it a day. (No wonder my stir fries used to suck.) I have come a long way since that kind of thinking and although this recipe is certainly versatile with what vegetables you can use, I get my caboose to the store every single time I’m going to make this, because this exact vegetable combo is my favorite. You can’t beat the flavor and textures from these veggies, and you will feel super-duper healthy. Look at all that green!
So aside from having a killer veggie combo and a savory homemade stir fry sauce, there are still a few other things to know to ensure you are making the best stir fry EVER.
How to make stir fry:
-A Wok is the best cooking vessel for stir fry as it conducts heat very well and has a round shape that’s conducive for stir frying. You cooking vessel should always be preheated before adding any meat or vegetables. You want to hear that sizzle! -Protein, vegetables, and sauce. Those are the 3 main components in stir fry. Cut the meat and vegetables into similarly-sized pieces for even cooking. Do this ahead of time so that everything is ready when you start to cook, as stir fry doesn’t take long (which is why it’s awesome). -Use oils with higher smoke points when making stir fry. Canola oil (400 degree smoke point) or peanut oil (450 degree smoke point), is best. Never use butter for stir frying as it has a very low smoke point. (200-250 degrees) -Don’t overcook the vegetables, you want their color and crunch to remain.
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