Stir fry is one of those great meals that doesn’t require a recipe. We make it so often, and it changes depending on what veggie looks fresh and what kind of protein we feel like throwing in, but I thought I’d write down our basic guidelines for this simple, delicious dinner. The only consistent thing is that we love it hot and garlicky; the first two things that get thrown in season the oil and set the stage for the rest of the ingredients.
Start by getting your rice started. Place the rice in a bowl and cover with cold water. Mix the rice around in the water with your fingers and then pour out the water. Repeat until the water is clear when poured out, about 2-3 times. Combine 1 cup rice with just a little more than 1 cup of water. Bring to a boil, and simmer, covered for 15-20 minutes. Let sit off the heat for 5 minutes before removing lid.
Heat some sesame oil (or peanut or canola oil) in a wok until hot. Add a clove or two of minced garlic and some red pepper flakes (or chile paste) and saute for 1 minute or until fragrant. Add boneless skinless chicken breast meat that’s been cut into pieces (or beef, pork, firm tofu, whatever) and saute until cooked through, stirring frequently. Add veggies cut into similar sized pieces. Bell peppers and snow peas are good options. Saute for a few minutes, stirring frequently.
Now make the meat and veggies come alive. Add a few swigs of soy sauce around the pan. Then one swig of of rice vinegar and 1 small spoonful of brown sugar. Taste and season with salt and pepper and see what else it needs. If you like cashews, this is a good time to throw in a handful. I like my cashews still kind of crunchy.
Simply top your steamed rice with your delicious concoction! What could be simpler? We were excited to use our chopsticks and chopstick holders from Japan for this meal!