Asian Stir Fry
On a busy night when time is short and bellies are growling, a stir-fry is a relatively quick answer to the question “What’s for dinner?”. We’ll thinly slice up some chicken or pork and leave it marinate while we wash and cook the rice. Then we’ll chop up two or more types of veggies – […]

On a busy night when time is short and bellies are growling, a stir-fry is a relatively quick answer to the question “What’s for dinner?”. We’ll thinly slice up some chicken or pork and leave it marinate while we wash and cook the rice. Then we’ll chop up two or more types of veggies – although if the vegetable crisper is looking a little bare, one will do. Mushrooms, bell peppers, carrots, eggplant, zucchinis and green beans – the more colorful the better to make a plate that is as good to look at as it is to eat. Toss is all in a hot wok with oil, onions and garlic and 15 minutes later – dinner is served! We find that chopping the heck out of the finished stir fry for kids (they’re not big fans of eating a big slice of bell pepper) and serving it over rice with a few spoonfuls of sauce from the wok is a surefire hit.

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Little Hands