4 Season Stirfry

Here is one fast meal you can prepare in minutes and use whatever you have on hand. Its simple and nutritious. And always in season.

What You Need:

A Wok – yes you can use a simple frying pan but a wok is so much better. The traditional kind you just put on the stove is best.

Oils- Olive, Sesame (for a different flavour), Peanut if no one is allergic to it.

Sauces:

Soya Sauce – This is a kitchen essential. Always have it on hand.

Szechuan Sauce – If you like to spice it up a bit.

Ponza Sauce – If you want a bit of a citrus flavor.

Sweet and Sour Sauce – Yes you can buy it or just make your own by mixing tomato paste with orange juice and add just a bit of sweetener.

There are many varieties of oriental sauces. Check out the specialty section of your grocery store.

Soup Stock – it adds flavor you don’t need a lot around 1/3 cup will usually do it.

Coconut Milk – If you want a Thai flavor this is great. Perfect with chicken or butternut squash. Great with a pinch of curry.

Spices:

Ginger is essential and the old Chinese 5 spice.

Cumin also brings out the flavor of both meat and vegetables.

I like to add a dash of curry or chili.

Meats:

Chicken is always perfect I use the breast but any part of the chicken and left over meat is great.

Beef – stew beef from the hip is best.

Pork – since it’s the year of the pig this is great.

Shrimp – for something a bit more dressed up – put shrimp in towards the end.

Dice it. Chop into bite size pieces.

Canned additions:

(If you can get these fresh great but mostly they’re sold in a can)

Water chestnuts – give it some crunch.

Baby corns – gives it some texture.

Bamboo shoots – yummy!

Put them in at the end. Discard the liquid.

Noodles:

Chow Mein Noodles – if you want something fast. Just before the vegetables are almost done put it in, stir and then cover for around 3 minutes.

Egg Noodles – you will have to boil it up separately.

Thin Chinese Noodles – again boil up separately.

If I missed anything please post in discussions.

Vegetables:

WINTER:

Broccoli – just use the top parts. You may want to steam it a bit first you can do this in the microwave. Just add a bit of water and put it in for around 2 minutes. Or if you like it crunchy then put it in raw.

Cauliflower – the same as broccoli.

Carrots – slice then on a diagonal. Put in right after the meat is done.

Leek – Use the tender part. Don’t sauté them put it in with the rest of the vegetables towards the end.

Squash – for something a bit different. Both butternut and acorn will work. Dice it. Put them in early.

SPRING:

Baby bock choy – Slice up you can use all of it except the hard stem. I put it in towards the end.

Asparagus – Discard the tough ends. It’s a good idea to steam it first. You can do this in the microwave with just a bit of water on high for around 2 minutes.

Lemongrass – just use the tender parts or just the inside for flavor. You may put them in at the beginning and then discard them just to give flavor. Or put them in at the end.

Spinach – Baby spinach is great. Use towards the end.

Baby carrots – small and tender just need a bit of chopping.

Green onions – don’t sauté use at the end.

Other Chinese Vegetables – lots of different kinds of tender Chinese vegetables show up in spring.

SUMMER:

Bock Choy – This time of year they are big and special. Really it’s the only vegetable you’ll need for your stir –fry. Sauté the stem first and put the leaves in towards the end.

Hungarian bell peppers – Perfect for the stir-fry.

Lo Bok – slice thinly and put in early.

FALL:

Bell Peppers – Any color are great and can brighten up your stir-fry. You can peel them if you like.

Celery – Yes, you can buy it all year round but in the fall its at its best! I use all of it.

Onions – Yes, you can buy them all year round but they are best in the fall. I use the plain white ones but you can use red ones for added color.

Chinese Cabbage – Use like Bock Choy. Add a bit of flavor.

Is there a vegetable that you use in a stir fry that’s not mentioned? Please post below.

Instructions:

If you are using onions sauté them in oil. Add the meat fry on a medium heat until done. Add the sturdy vegetables ( carrots, squash etc) Add the sauce or and stock or coconut milk along with spices. Add the more delicate vegetables. If you are using Chow Mien Noodles add those, cover until noodles are done around three minutes. Serve right away.

For more tips on properly stir frying see June Chua's The Proper Stir Fry

Vegetable Index

Left Over

Soups, Stews and Sauces

Print Article

Email Article

View All Articles

How to subscribe to feeds