Stir Fry from almost Anything
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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.

Onion
Garlic
Celery
Peppers/chiles

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

Combine the above and add any of the following:

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

Fresh vegetables:

Carrots
Fennel
Summer or zucchini squash
Greens
(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!

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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