How to cook stirfry with seasonal produce – My 3 step formula

Hey Strangekittens. Today i’m talking about something rather basic – a good stirfry.

Now, it doesn’t matter what you put in it. Why, you ask? Well, for one, just about every vegetable that can stand being fried, tends to go pretty decently with each other. The other thing is that most people have a fair idea of the flavours they like in the first place, and your nose will tell you when something won’t match.

So, a basic formula:

1-2 animal protein source (Meat, for you simpletons out there)

2-3 types of sturdy veggie (you know, like carrots and broccoli. Stuff that won’t fall apart or wilt)

1 type of leafy veggie (I like spinach. Om nom nom nom!)

With that formula, you can get started on combos you like. Of course, seasoning and sauces are up to you. I’m partial to some Chinese five spice myself.

In case it wasn’t obvious – cook them in that order. Protein first (season it with salt & pepper), sturdy veggies, then leafy veggies and sauce.

Simple, yes?

With regards to what you should use for it: I always use a wok. In fact, mine is getting so worn that I should probably buy a new one. A cast iron frying pan can work too, but it’s much easier to use a wok, as it’s made for tossing things around.

Depending on what you’re cooking, either use silicone tipped tongs, or a metal spatula. You don’t wanna bruise anything!

Short and sweet. Now go try some combos!

My favourite is beef, pineapple chunks, mushrooms and broccoli. What’s yours?


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