Hadnt made stir fry in a while, thanks for the reminder.
Basic recipe: chop up some onion and garlic, set aside. Chop up 2-4 cups of whatever vegetables you have handy. Chop up 4-12 oz meat, fish, tofu or some shrimp. Heat 1-2 tbsp oil or fat in a large skillet or walk until very hot. Add garlic, stir, add onion, stir for a minute, add veg, stir for 3-4 min, add protein, stir for another 2 min or so. Add 1-2 tbsp each tamari, fish sauce, and sherry. Add 1/2 cup stock. Simmer 2 min. Dissolve 1 tsp corn starch in cold water, add to pan and stir.
I used salmon, onion, garlic, carrot, celery, purple cabbage, and frozen spinach. Made a pot of quinoa on the side.
A can of mushrooms, quart of venison and rice canned last fall, a med onion diced and lightly sauteed in oil, mixed together in frying pan till hot and some of the liquid is reduced. Add a tablespoon of pepper, teaspoon of dried sage crumbled and teaspoon of fresh thyme or dried. Mix well. Sprinkle with lentil sprouts and Ming bean sprouts and green onion . Smile and serve.
Note. I sprouted the Mung beams and lentils and onion for a nice early spring fresh bit to use in my north Michigan hungry for freshness home.
I made chicken stir fry tonight! Really rough recipe is:
Chunks of chicken marinated overnight in coconut amino
2 bok choy leaves
mustard at the end for more flavor