Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I consider a stir fry, one that uses whatever I have in the refrigerator, comfort food. Served with rice, it is a simple and quick way to get dinner on the table. My preference is to use boneless chicken thigh meat seared in the wok. I don't really have a recipe for this nor do I think one is necessary. Start with cooking the meat until almost done, toss in sliced onions and any other vegetable that might require a bit more cooking time. Add any quick cooking vegetable like snow peas last. An important note is to use only a small amount of soy sauce or tamari. A little splash that adds color will probably be enough to add flavor. Slices of tender beef and broccoli work equally as well. This isn't rocket science so just play around with what you have available.
|Number of servings:||4 - 6|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Heat a very small of oil in the wok and add the chicken. Stir as it browns and cooks to prevent sticking. If using carrots, toss them in now so they have some extra cooking time.
Add the sliced onions, garlic and ginger if using and stir fry to wilt. You don't want the onions completely soft as they'll continue to cook after the other ingredients are added.
Add the snow peas and other quick cooking vegetables. All you want to do is heat them through until just tender. If you want, you can CAREFULLY toss in a couple tablespoons of water and cover briefly with the wok lid. The steam will help heat the vegetables.
Serve ~ it is that easy. Be sure to start the rice first so it is ready when the stir fry is done.
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