Stir-fry nights are always a hit in my house. It’s quick, healthy, and customizable. I love using a mix of colorful vegetables like bell peppers, broccoli, and snap peas, combined with tender chicken or beef strips. The key is a flavorful sauce made from soy sauce, garlic, ginger, and a touch of honey. It’s a great way to use up leftover veggies and makes for a vibrant, delicious meal. What’s your go-to stir-fry combo?
Stir-fry is such a winner! I’m a fan of mixing tofu with bok choy, mushrooms, and carrots. For the sauce, I go for a blend of hoisin sauce, sesame oil, and a splash of rice vinegar. It’s both savory and slightly sweet, making for a deliciously balanced meal.
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
