Make your stir fry go from drab to fab! This meal feeds my family of five for a grand total of less than five bucks! Not even kidding.
I’d made stir fry maybe half a dozen times before. Sometimes it turned out pretty yummy, and sometimes it was just bland no matter how much seasoning I tried to put on it. I have learned the skills now though, my friends 🙂
Several weeks my good friend Ashley came over, and when we get together we almost always tackle meal prep or cleaning together while we chat! If you don’t already have a friend like her, you need one (…that’s a whole ‘nother post though)! Anyway, I asked her if she had any stir fry advice as we were shredding cabbage. As always, she had some fabulous tips!
1) Do not over load your wok (or pan)!
Doing so will cause your food to STEAM, rather than stir FRY…. So this is why sometimes my stir fry didn’t have that awesome crispy/snappy texture I was craving. That was my number one reason I would fail at stir frying: it just doesn’t taste nearly as good if the veggies are soft, so I would try to add all sorts of extra seasonings and I could never get it right. So, that means you’ll need to cook in batches if you don’t have a wok, or if you’re a hungry family of 5 or more- I still do 2+ batches, even with my wok.
2) Use a high heat oil, on high heat.
Avocado oil is best, and olive oil is not a good idea.Vegetable oil will work too if you don’t have avocado oil. This is key guys- don’t skip it!
If you’re in the market to get some avocado oil, follow the link to get the best price per ounce on Amazon. (Cheaper than Costco!)
3) 2 words: Ginger. Paste.
If you’ve never used herb pastes before, they will change your culinary life forever! I love them because they taste just about as good as if you spent the time mincing or grating fresh herbs yourself, but you didn’t! My favorite thing about herb pastes is you always have these fresh herbs on hand and they seem to stay good in my fridge for 6 or more months, rather than like a week or two with some herbs. My staples are ginger, garlic, basil, and sometimes parsley. (no basil or parsley in this dish though!) It helps so much to just have it, and not even think about buying it at the store when I might need it.
So those are my newly-learned tips, now onto the recipe so YOU can make the perfect stir fry too!
Roughly 225 calories per serving, with the chicken. I made this for a neighborhood meal exchange since the chopped veggies stay good for a couple weeks, and I got 3 awesome reviews I’ll paste below!