Stir-Fry Recipe by Lillian P.

“I grew up often having Cantonese Stir-Fry. It started soon after I turned four years old. A family friend would bring us all kinds of Cantonese meals, until we moved to Texas. So, after I turned nine, my mother picked up the pace. The end result has been my eating stir-fry made fresh, hot and of a great variety of fresh (there is that wonderful word again, fresh) vegetables. I have since contributed an easy-to-make and flawless sauce. This recipe is vegetarian, to make use of Texas’ almost year-round produce. But, beef or other proteins are easy to add to this recipe. Other great things about making your own stir-fry: it is fast, easy to make, and always hot. Did I mention it is wondrously cost-effective for such an elegant taste that originated across the Pacific Ocean?!” - College Student Lillian P.

Stir Fry Ingredients

2 Tbsp extra-virgin olive oil 1 red bell pepper (stemmed, seeded, sliced) 1 yellow bell pepper (stemmed, seeded, sliced) 3 cups small broccoli florets 1 cup sugar snap peas 1 cup thinly sliced carrots 3 green onions (thinly sliced) or 1 white medium onion (¼ inch sliced lengthwise) 8 ounces mushrooms (stemmed, sliced, optional) I didn’t have any, and it still tasted great!

Sesame seeds for garnish Stir Fry Sauce

½ cup water ⅓ cup low-sodium soy sauce 1 Tbsp honey or brown sugar 1 Tbsp rice vinegar 2 tsp toasted sesame oil 2 garlic cloves (grated) 2 tsp grated fresh ginger 1 Tbsp cornstarch ½ tsp red pepper flakes (optional) Instructions: Make the stir fry sauce: In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.

You made the stir fry. Now, heat the olive oil in a large skillet or wok over high heat. Add the red and yellow peppers, broccoli, snap peas, and carrots and toss. Cook, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften slightly.

Reduce the heat to medium and pour in the stir fry sauce. Stir and cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are crisp-tender. Season to taste. Top with the green onions and sesame seeds and serve.

I don’t call for a protein in this recipe, but one can certainly be added! Toss in some baked tofu at the end. Edamame is also great. Beef, thin and rectangular pieces, can be browned and easily cooked then added to the vegetables, just before adding the stir fry sauce.

Added bonus: Cook a cup of rice and serve with a splash of soy sauce. Top with the stir fry.

White Rice Recipe and Instructions:

Place 1 cup of rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch to prevent gummy rice.

Add the rinsed rice, 1.5–2 cups of water, and salt (if using) to a pot with a tight-fitting lid.

Bring the pot to a boil over medium-high heat. As soon as it boils, turn the heat down to the lowest setting and cover with the lid.

Cook for 15 to 17 minutes without removing the lid to keep the steam trapped.

Remove from heat and let it sit (still covered) for 10 minutes. This allows the moisture to redistribute evenly.

Remove the lid and fluff the rice with a fork.a Tips: Cut the veggies into similar-sized pieces so that they cook evenly. Leave the peas whole, and cut the bell peppers into thin strips. Thinly slice or julienne the carrots, and cut the broccoli into small florets.

Use high heat to cook the veggies. It’s essential for getting some browning on the vegetables without overcooking them. Don’t cook them very long—you want them to be crisp-tender, not soft. 3 to 4 minutes before you add the sauce usually works perfectly.

This recipe comes together quickly, but if you want to make it even quicker, here is what I do.

Make the sauce in advance.

Store it in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months.

Chop the veggies ahead of time. Store the pre-cut vegetables in an airtight container in the refrigerator for up to 3 days.