Stir Fry from almost Anything
Marty Martindale

Unless your fridge is awfully close to empty, you can figure on being able to make a stir fry you will like. A good-sized wok will always be your friend. Generally, plan to stick to five items.   sf

Round up your aromatics, chop and sauté lightly in small amount of oil and put in holding dish.


Chop and lightly sauté raw meat or fish. (optional)

Combine the above and add any of the following:

Dried fruit
Frozen vegetables
Rice, quinoa, couscous, cooked pasta
Canned pineapple/Mandarin orange sections
Black or green olives
Canned beans

Fresh vegetables:

Summer or zucchini squash
(Root vegetables should be pre-cooked)

Add a little broth or water if it seems dry.

This last step should be short, and items should be chewy, not mushy.

(Note:  As you go, develop favorite combinations like:

Celery and prunes
Bell pepper and pineapple

Be daring!

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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