• Nicole Shelly

My go to comfort food, Stir fry

I make this every week. I use whatever vegetables are in season. It is an excellent way to use up leftovers in your fridge. The only things that I consider essential are the garlic and scallions. Other than that, anything you have on hand. You can make it all veggie or add any type of protein including beef, seafood, chicken, tofu and pork.

There are an endless amount of combinations, so you never get bored.




Stir fry sauce

Mix together these ingredients

1 cup chicken broth

1 cup soy sauce

1 T. honey or sugar

1 T. cornstarch

1/4 t. salt



These are the best stir fry noodles. You can also use thin spaghetti, but over cook it a little bit so it soaks up the sauce.

Bring water to boil and cook the noodles for 3 minutes. Drain and toss them with a little sesame oil.

Heat 1/4 cup peanut oil in a wok over medium high heat. Add the noodles and cook until brown and crispy on the bottom and then flip and do it to the other side. Move it to a serving dish.

Cut up all the vegetables before you start stir frying.

Add 1 T. peanut oil to the wok and start cooking the vegetables on high heat, stirring. You can let them get charred a bit here and there too. Start with the hardiest vegetables, then add lighter things like greens, then the garlic and scallions and then pre cooked protein.

For this stir fry I used carrots, eggplant, cabbage, bok choy, mustard greens, scallion, tofu and garlic. After they are pretty well cooked through, add some black pepper to taste and 1 t. sesame oil. Add the stir fry sauce and let it bubble away for a couple minutes. Add sesame seeds and microgreens to the top if you have them and some fresh scallion greens.



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