Quick Americanized Stir Fry
If you are following my posts. You may already have determined that I like to create dishes that make my work from stove to table in less than an hour (most cases a half hour). A stir fry is a great tasty and filling example of a meal that satisfies all the categories that define a healthy choice.
In my household, my gal plans what she wants to eat for the week and writes these suggestions on a menu board for me to select among. I offer her a list of ingredients that I might be lacking in my stock of goodies; she stocks those items for the cooking week as part of the groceries. In my “Americanized Stir Fry” you will see that I use simple ingredients that mimic an East meets West style. Let’s Make an Americanized Stir Fry.
Recipe for One Person
1/2 cup Basmati rice (use your favorite rice)
1 1/2 cups of water
1/2 cup bite sized celery
1/2 cup bite sized onion
1/2 cup bite sized carrots
1 minced clove garlic
1 tsp Sesame oil
2 tsp canola oil
1/8 tsp pepper
1 tbsp soy sauce
1/2 cup bite sized pork loin, chicken or steak (your choice)
1/2 cup chicken stock
In a small covered stock pot add rice. Add water and bring to rumbling boil. Cover pot and reduce heat to low and let simmer until rice has absorbed all water. If you need to add more water, add 1/4 cup to finish simmer. Do not allow rice to burn.
In a covered fry pan add the canola oil and heat on high until you can sizzle your meat cubes. Add the meat and brown nicely on all sides. Add celery, onion, carrot and turn until all veggies are coated with meat and oil juice. Add garlic and toss quickly. Reduce heat to low. Add chicken stock, sesame oil and soy sauce. Toss again until meat and veggies are coated. Cover and let simmer until rice is done.
There is lots of room here for your personalization in the stir fry. Change the meats …add tofu… add more veggies…use more oriental techniques and thickeners. I have made this in so many different ways but I find it is appreciated in this simple form just as well.
This is a meal for one person. All cooked rice is place plated. I arrange the contents of the meat and veggie stir from the fry pan over the top of the rice; if dry, add a 1/4 cup of additional chicken stock, stir to coat veggies and make sure that all the juices pour over the rice too. I use my fingers to sprinkle the ground black pepper over the meal and serve to my gal. then I can grab a scone and head with my glass of water to watch reruns of Star Trek or FarScape….heheheheheh.
A very nice start to your blog. Thanks for sharing. I do a variation of your stir fry, but I cheat a bit – we have a rice cooker which means “no fuss, no muss”. I’m looking forward to your future posts.
Your Connecticut Yankee pal in France
Thank you thank you…. you are the catalyst to all this and should take the bow. I have not gotten any interest but have received several excuses as to why my half which should be better cannot assist me with the blog site or Pinterest site. hehehehehheh… Oh well…