To me, teaching someone how to make stir-fry is like teaching someone how to make toast. It’s something so easy and natural for me that it probably runs in my blood. But, I tend to forget, not everyone grew up eating Asian food everyday and stir-fry may seem like an exotic and daunting dish, much like German Käsespätzle for me. In fact, stir-fry is incredibly easy. So easy, yet so healthy and versatile that you could probably raise your kids on it, much like my parents did.
- 2-3 cloves garlic, chopped
- 1 medium-sized onion, sliced
- 1 Tbsp ginger, minced
- Vegetables, chopped (Pick whatever you want. I usually opt for carrots – sliced diagonally, broccoli, and mushrooms. Leeks work well too. If you’re in a rush you can even use those frozen vegetables that come in a bag)
- Meat of some sort (I prefer tofu, but chicken, beef, pork are fine…whatever you want, kids)
- Soy sauce, about 2 Tbsp for 1-2 servings
- Oyster sauce, about 1-2 tsp (optional)
- Sugar, about 1/2 Tbsp
- Rice, for serving
In a large pot or wok, saute the garlic, onion, and ginger in a neutral-tasting oil (ie vegetable oil, sunflower oil) until translucent. If you’re cooking any meat or poultry, add that in and cook until done. Next, add the vegetables, starting with the toughest veggie first. AKA carrots first, mushrooms last. Saute until the vegetables are tender, but haven’t lost their crunch, usually 5-8 minutes. Add any extra oil if the veggies get a little dry and start sticking to the pan. If you opt for for tofu, add that in 3-5 minutes into cooking the veggies. In the meantime, mix the soy sauce, oyster sauce, and sugar in a bowl. Pour the mixture over the veggies and meat and cook for 2-3 minutes more. Serve over rice and enjoy. Repeat tomorrow. Serves 1-2 as a light main dish.
There you go! Super easy and delicious. Play with the seasonings to find something you like. If you want it sweeter, add more sugar. If you want it spicy, add some chili. This is just a basic starting point that can be altered as much as you want.