Stir fry is a great way to use up odds and ends in the refrigerator, or ingredients that are past their prime. I am using some freezer burned chicken, carrots, some bell peppers that got forgot about, half a head of cabbage, onion, garlic, and a zucchini.
My eight year old son like to chop, so he helped a lot with the prep. Used some bragg's amino acids, oyster sauce, and fish sauce to season and served over jasmine rice.
It's always a hit with the kids and I usually have leftovers for a work lunch.
I really like Americanized Chinese food, so that's the flavor that I was going for with this stir fry, and it turned out delicious! The green onions were cut fresh from the onions I have growing. I was originally going to serve the stir fry with rice, but forgot to get it started until the stir fry was almost done, so I threw in some leftover noodles from the fridge and it worked just fine.
- Chicken, chopped into cubes
- Bell pepper
- One carrot, cut very thin
- About an inch of fresh ginger
- Minced garlic
- Garlic powder
- Ginger powder
- Soy sauce
- Green onions
- A little bit of oil
I cooked the minced garlic and chopped fresh ginger in the oil until fragrant, threw in the pepper, onion, and carrot and let them soften, added chicken, soy sauce, spices, and some salt and pepper, and let that cook until the chicken was done. Then I threw in the noodles and cooked until they were warm, and stirred in the green onions. My partner doesn't ususally like Chinese food and even he liked this, and it made enough that we could both have seconds.
They/them. Autistic and disabled permie newbie in zone 6a.