Friday, January 8, 2010

Quick Dinner – Stirfry

There are some nights during the week that I need a supper I can through together quickly and without much thought (or nights that I just don’t have the energy to make something big). There are also days when I want something a little lighter for supper – without all the butter, cheese and bacon that O loves so much.

We eat “stir fry” of some sort at least once every other week, and usually once a week. Sometimes we put it on noodles, other times we serve it over rice and occasionally rice noodles. We switch up the sauces, and sometimes add a special vegetable, or different meat to keep it interesting. At the bottom I will share some of the most common additions or changes that get made in the house, but first I will give you the basic recipe. Play with it as you like.

Chicken “Stir Fry”
1 green bell pepper
½ bell pepper (red, yellow or orange)
½ onion
2 to 3 stalks celery
2 to 3 chicken breasts
1 tbsp oil
2 tbsp soy sauce
1 tsp ginger
2 tsp honey
½ tsp corn starch
2 packs of “ramen” noodles (I use the cheap store brand, all you need is the noodles)

1.Take the vegetables (except celery) and chicken and cut them into long thing strips. Chop the celery into fairly large chunks.

2.In a wok or large frying pan, heat oil and cook the strips of chicken until just done.
3.Add in the vegetables and cover. Cook until the vegetables are just tender, stirring often (I cover, so the vegetables steam a little and then I don’t have to chop them as small, but they don’t take forever to cook)
4.As the vegetables are cooking mix the soy sauce, ginger, corn starch and honey together in a bowl. (If using solid honey, just microwave for 10 seconds to soften and everything will combine) Cook the noodles according to the direction,drain and DO NOT add the seasoning packet.
5.When the vegetables are tender-crisp (or done to your liking), add in the sauce you mixed and stir to coat.
6.Optional: Add the noodles, stir to coat and fry a little.


1.Serve over rice instead of noodles
2.Serve over vermicelli rice noodles
3.Add bean sprouts with the vegetables
4.Add a little garlic to the sauce or with the vegetables
5.Use a bottled sauce of a desired flavour – we are fond of Szechuan
6.Add some broccoli to the vegetables
7.Add some carrot to the vegetables

As I have said previously, this is a staple in our house. We enjoy it – it is quick, light and is packed full of veggies!

Friends who have tried variations of this have also enjoyed it.

Have ideas for other variations? Let me know, we are always looking for new ways to change this dish up a little!

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