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Stir Fry

This is one of those easy meals that we ate LOTS when we were transitioning over to the Simple. Healthy. Tasty. lifestyle.  It isn't going to seem much like a recipe because with Stir Fry you are only limited as much as your own imagination or creativity.  That's why we love it.  It's very Simple and you don't really get bored with it!  I'm going to share with you the basics of what I do and then you can make it however it works for you and suits your families tastes!  Note that we are exploring other kinds of brown rice,  long grain has been our favorite for a long time we like short grain too but it's not Ryan's favorite.  We recently tried Jasmine Brown Rice and it is really good!  Has a nice nutty flavor and we love it with stir fry.  We have also really liked a wild rice blend and it can change the flavor of your dish in a fun way!  So have fun and try different kinds of rice along with different veggies!  Also note that even just the way you cut up your veggies can vary and kind of change the dish a bit.  For example Carrots cut into thin round slices, little square chunks, grated, or match stick size (my personal favorite for stir fry).  Just have fun and ENJOY!

Stir Fry Basics
Cooked Brown Rice of choice
Coconut, Olive or Sesame oil
Fresh or Frozen Veggies of choice,  Note that I don't ever use these all at once, if you have picky eaters choose just a couple of their favorites and build from there.  I usually put in what I have or what needs to be used up.  It usually ends up being 5-7 different things. Sometimes more sometimes less.
Some ideas are:
Broccoli, fresh or frozen
Cabbage, fresh any kind
Summer Squash
Other Squashes cut into thin pieces 
Snow peas or Sugar snap
Peas, frozen
Mushrooms, fresh or canned
Carrots, fresh or frozen
Bell Pepper, fresh or frozen
Bean Sprouts
Water chestnuts, canned
Bamboo shoots, canned
Baby corns, canned
Roasted Cashews and/or Peanuts

In a large wok or frying pan saute the vegetables in some oil.  Stir fry just until crisp tender.  Add the sauce (recipe below) stir until the sauce is warm and thickened a bit.  Add any nuts at this point.  Serve warm over or beside cooked brown rice.

Basic Stir Fry Sauce
1/4 cup Shoyu
1/4-1 cup water, opt (depending on how watery your veggies are)
1 clove garlic, minced
2 Tablespoons Honey, Agave or Sucanat
4 teaspoons vinegar or lemon juice
1-3 Tablespoons arrowroot powder, (depending on how thick you like your sauce)

In a bowl whisk all of the ingredients together.  Feel free to add anything else you would like to go beyond the basic flavor.  Ginger, fresh or powdered is ALWAYS a good idea.  More garlic if you like it is good, dried chili's or crushed red pepper flakes gives it a kick if you like spicy.  More sweetener if you like sweet.  You could also add more sour if you wanted.  Other seasonings like Basil, Oregano, or even rosemary could be added for a different variety and flavor.  Have fun with it try what sounds good to you!  You can put the sauce in a saucepan and thicken it that way or you can just add it directly to your stir fried veggies as stated above.


Renee @ FIMBY said...

Hey, you must be reading my mind about supper tonight!

Emily said...

Does your short grain rice ever get slimy when you cook it? I suppose I should have introduced you to Jasmine rice. We've been loving on it for years! Remember...friends don't let friends pay retail!? ;)

I love your blog, Tam! You are doing such a terrific job. I've been trying out several new yummy recipes...guess I just need to get my buns in gear and post about it...eh?!

Hope you are well in every way!

Love you so!

Tammie said...

Em: I haven't noticed slimy but I do have a rice cooker. We tried sweet brown rice once and I obviously do not know how to cook it. I think it needs to be steamed in a basket kind of like sticky rice or something. Anyway post away I would love to see what you've been cookin'! Love ya!

Jessica said...


Could you go into detail with how you make your brown rice in the cooker. I'm looking into purchasing a cooker but alot of people were saying they were having difficulty with the brown rice/water combinations. I try to do ours stovetop and it usually ends up mushy which is quite discouraging since I would love to add more of it into our diets without resorting to minute rice that I grew up on. Any tips or advice would be greatly appreciated! Congrats on your cookbooks! That is amazing!!!


Tammie said...

Jes: Brown Rice is super simple in the cooker! You can take any kind short grain, long grain, Jasmine etc.

I just always do two parts water to one part rice. So like 4 cups water and 2 cups rice. It always words great!

R. B said...

We had the missionaries over and served this and it was completely gone. Super hit! Thanks! :)
I'll have to try all sorts of veggies like you have listed plus extra stuff like the ginger or red pepper flakes, etc. So delicious with our fresh peas in it!