Stir Fry!

I think the idea of various different stir fries can come off as daunting. Whenever you see a recipe for one there are generally a lot of steps involved, a complicated sauce, or ingredients you don't like or are incredibly hard to find.

I have a few suggestions for stir fry:

• Eat stir fry at the end of the week. Assuming you've had veggies through out the week you can set aside prepped items into storage containers and keep them in the fridge. I like my stir fry to have a huge variety of flavors so having little bags of peppers, onions, squash, asparagus, and carrots are great ideas.
• If you're going to have a meat or seafood in the stir fry buy it fresh.  Thawing can be a pain. It also brings a lot of excess water into the meal and taints the flavor.
• Salt, pepper, or dry rub your meat/seafood prior to cooking. (10-15 mins) Do not marinate meat in sauce you plan on using for the veggies. Having too many of your ingredients in the same marinade gets boring.
• Consider your eaters! If someone does not like onion, do not add onion. The flavors in stir fries are more noticeable because you're not cooking them down all the way. You want some what of a crunch in the veggies. You want the actual flavor of the veggie to come out. Thus, if you have a picky eater that hates the taste of onions (or whatever veggie it may be) it's flavor is going to be in the meal. So watch out!

A coconut curry sauce-
-2 stalks of green onion chopped up
-2 1/2 tablespoons yellow curry
-1/2 small can coconut milk
-2 tablespoons low sodium soy sauce
-Coarse black pepper to taste
-Red pepper flakes to taste

*Combine all ingredients together. Boom sauce. Make it first, it's super easy.

Veggies- (Again use the ones you like...these just happen to be the ones I used.)
**Use equal parts of vegetables. Be conscious of how much everyone you're feeding will eat. You may need two onions, two peppers...etc.
-yellow and orange peppers into chunks a little smaller than a silver dollar
-bok choy
-snow peas
-carrots
-red onion into slivers
-asparagus each stalk quartered
-portobello sliced into long strips

In a large pan or wok (let's be real not everyone's going to have a wok or know what a wok is):

Put that pan on HIGH heat. Use olive oil to coat the bottom of the pan. Once the pan is hot slowly add your ingredients. I think we can all say that harder vegetables go in first. They take a little longer to cook up. Onions, peppers, carrots, asparagus. You do NOT want soggy vegetables in this meal.

Once everything is looking like it wants to be ALMOST done (4-5 mins in a hot hot hot pan)...Slowly add the sauce and the softer vegetables (snow peas, mushrooms). Do not add all the sauce. One it might be too much for the amount of veggies you're using and two you might need it for your meat/seafood.

**tip of the sauce- if it's looking too thick or you think the concentration of curry may be too much for you add chicken broth to your desired consistancy.

Turn off heat. Put into serving dish. Wipe pan out. Get pan hot again.

Now its time to add your meat/seafood

In an olive oiled hot hot hot pan throw in your dry rubbed indregients and cook through. (Simple)

-If you're using red meat- medium rare is great and will continue cooking once combined with the veggies.
-Seafood, shrimp, get it nice and pinked up. Add a little of the curry coconut sauce.

Once meat/seafood is done combine with the vegetables.  YUM.

Serve hot and right away.