Simple Stir Fry Suppers

2/20/2013 Cook’s Corner

Betty Kaiser

 I’ve been cooking dinners for a long time. How long? Well, for over half a century! And much as I love to cook, sometimes I run out of ideas. So for nearly as long as I can remember, I’ve had a simple Master Menu posted on the refrigerator.

Monday is “Make a leftover day.” I either cook a chicken, meat loaf, pork roast or roast beef. Tuesday is soup, stew or casserole day. Wednesday is pasta day. Thursday is stir-fry day and Friday is inevitably some kind of fish. Saturday is always enchiladas or tacos. Sunday is potluck—whatever is in the refrigerator.

I think that Monday is my favorite meal of the week. If you cook enough meatloaf, that means you can have meatloaf sandwiches (instead of bologna) a couple of days that week. And if you cook enough beef, chicken or pork that means you can use the leftovers in a soup, chicken or stew and even a stir-fry. 

It is amazing how little meat (or tofu) and vegetables it takes to serve a family of five people. Once the chopping is done, you also have the perfect one pot meal. Well, two pots, if you include rice or noodles.

There are many ways to cook Stir Fry style. Whichever style you choose, you will need a wok heated to a high temperature with a small amount of oil added. All stir-fries include chopping your meat and vegetables into small pieces to allow uniform cooking.

Since I am not very proficient at Asian cooking, I usually add my spices, sear and cook the meat first and remove it from the pan. Then I stir and cook the vegetables (covering a few minutes if necessary). Finally, I return the meat to the skillet, season, stir and serve. It’s a quick, easy and delicious meal.

A more proficient cook than I am will heat the wok, and then add a small amount of peanut oil and dried spices. Once the wok is hot, the meat and veggies can be added simultaneously and tossed continuously until the food is perfectly cooked. This style is an art that I appreciate but have not mastered!

Now if you’re in a hurry and think that stir fry cooking is too time consuming, I’ve got help for you. Today’s recipes only call for minimal ingredients and two of them call for using leftover meat—beef or chicken. All of them can be table ready in only 30 minutes, including chopping. Just be sure and put the rice on to cook first.

The Apricot Chicken Stir Fry recipe calls for frozen vegetables and cooked chicken breasts making it super fast to put together. But truly, it will only take an extra few minutes if you want to use fresh veggies and chicken. Likewise, with the Beef Stir Fry and the Kung Pao Pork. I do like the idea of using broccoli slaw in both pork and beef recipes.

Now, the key to a great Stir Fry is quality ingredients. So don’t skimp on quality, even if using frozen veggies. Buy a bag of Stir Fry veggies not one of peas and carrots. Use good cuts of meats and absolutely throw in a few water chestnuts, pea pods, mushrooms and red pepper flakes. Use these simple recipes as a template and make them your own. Enjoy!

APRICOT CHICKEN STIR-FRY

1 tablespoon olive or peanut oil

16 oz. pkg. frozen broccoli and carrot combo

2 garlic cloves, minced

1/4 cup water

2 fried chicken breasts, cubed

1/2 cup apricot jam

1 Tbsp. lemon juice

1/4 tsp. salt

Dash white pepper

1/2 tsp. dried thyme leaves

Heat oil in nonstick skillet and add frozen vegetables and garlic. Stir fry for 1 minute. Add water and cover. Reduce heat to medium and cook for 6-8 minutes until vegetables are crisp tender. Add chicken to skillet.

In small bowl, combine apricot jam, lemon juice, salt, pepper, and thyme. Pour over chicken mixture and stir to mix well. Cook for 2-4 minutes longer until chicken is hot and serve over hot cooked rice.

Serves 4

BEEF AND VEGETABLE STIR FRY

1 tablespoon olive or peanut oil

16 oz. pkg. frozen mixed vegetables

1 tablespoon water

1 cup stir fry sauce

2 tsp. cornstarch

2 cups cubed cooked roast beef

Heat olive oil in heavy skillet. Add vegetables and water. Stir, cover, and cook over medium heat for 3 minutes.

Mix stir-fry sauce and cornstarch in a small bowl. Add to skillet and stir to combine. Add beef and stir again. Cover and cook over low heat for 5-8 minutes, stirring occasionally, until vegetables are crisp-tender and beef is hot. Serve with cooked rice or egg noodles.

Makes 4 servings

KUNG PAO PORK

1 lb. boneless pork loin

1 tablespoon olive or peanut oil

1 (1 pound) bag purchased broccoli slaw

1 red bell pepper, cut into thin strips

1/2 cup water

1/2 cup spicy Szechuan stir-fry sauce

1 tablespoon honey

Slice pork into 1/2" strips. Heat oil in heavy skillet or wok. Add broccoli slaw and stir fry 2-3 minutes until crisp tender. Remove from wok and set aside.

Add pork to skillet or wok. Stir fry over medium high heat for about 5 minutes until browned. Add bell pepper and water. Cover and cook for 4 minutes until pork is tender. Add stir-fry sauce, honey and broccoli slaw. Cook and stir for 2-3 minutes until hot. Serve over hot cooked rice. Serves 4

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.