Meatless Monday: Stirfry

I have rediscovered the delicious simplicity of stirfry. It’s quick, tasty, and easy on calories (for DearDR).

As with many meatless dishes I have posted… er, lately (very lately as it were), what I like the most about stirfry is you can pretty much do anything with it. Don’t like broccoli? Use something else. Fan of water chestnuts? Stirfry is perfect!

DearDR and I received a wok for our wedding. I was worried it wouldn’t work as well on an electric stove as it did on gas, but those worries have been unfounded.

I start with some olive oil mixed with sesame oil to saute garlic. Then I throw in hoisin sauce and tofu. After that browns a little bit, I add my veggies. I try to limit myself to three, and I try to make them all a different color: broccoli, red pepper, and carrots; celery, carrots, and mushroom; orange pepper, broccoli, and water chestnut.

For DearDR I have sauted some chicken strips on the side, sometimes with a sweet and sour marinade that he likes.

I have been serving the stirfry over soba or udon noodles, as well as the stand-by: rice. My kids like both — they don’t like to eat everything mixed together, but they will eat steamed or sauted veggies, rice or noodles, and plain tofu. We probably eat stirfry once a week, but it hasn’t gotten boring because I don’t think I’ve made it the same way twice.

What’s your favorite stirfry? I know Allison has one she makes with pineapple. And, yes, I am sincerely hoping she will link to a recipe or leave it in the comments. Please leave your favorite combo, too!

6 thoughts on “Meatless Monday: Stirfry

  1. I don’t have a wok. Does it still count as stirfry if I do it in a chef’s pan? Also, does it count if I don’t use Asian flavors? I tend to fry-while-stirring-which-may-or-may-not-count-as-stirfy chicken, onions, red bell peppers, and hot banana peppers seasoned with red and black pepper. I like things spicy!

    • I would say yes to all of those questions! I was going to mention the pan thing (i.e. you don’t necessarily have to do it in a wok) but I forgot.

      That dish sounds a little to spicy for me! I used to like spicy foods more. I think I inherited my dad’s GI tract — someday I’ll be popping prilosec.

      thanks for the comment!


  2. I haven’t tried to make stir-fry yet. My mother turned me off to it because hers isn’t very good. She cooks it until the peppers are so done that they are slimy goop and have become one with the onions.

    There was a place we used to frequent in college called Green Bowl. You fill a bowl with all of the veggies and sauces you want and then add a colored stick depending if you wanted red meat, white, shrimp or tofu. The bowl is taken to a big hibachi and is cooked for you.

    I will have to give it a try again.

  3. Mmm, stir fry! My all time favorite dinner. I’ve probably mentioned this a million times, but I end up making a stir fry for dinner a few times a week.

    Here is my “recipe” for my pineapple one:

    –Green pepper (long slices)
    –Red pepper (slices) (or orange, yellow, whatever you want… something sweeter than green)
    –Jalapeno (diced, with some (or all) seeds removed)
    –Pineapple chunks (canned are fine, fresh is obviously better)
    –Chives or green onion (small-ish pieces)
    –pre-“fried” tofu/pork/chicken/whatever protein (I do my tofu typically just on a non-stick pan until it browns or in vegetable oil when I am able to eat fat)
    –Tomatoes (2-3 stem tomatoes, or plum would work, big chunks)
    –Garlic (2-3 cloves, minced)
    –Soy Sauce (a few tablespoons)
    –Broth (I use chicken usually, but veggie would be fine!)
    –Ginger (lots!)
    –Sesame Oil (just a teaspoon or two for flavor)

    I always cook on medium heat because our wok is non-stick. I also don’t use much oil, but once I’m not actively trying to lose weight (or having gallbladder attacks from fat) I’ll add it back in!

    Peppers for a minute, then the chives/onion and garlic for another minute, and then I add broth, and cook until almost done. Then I throw everything else in and simmer for a while, until the tomatoes are starting to fall apart and everything smells really yummy. If there is too much “sauce” I throw in corn starch or make a roux to thicken it up.

    Adding some toasted sesame seeds on top really pulls the whole thing together.

    It’s not a “real” stir fry, but I love it 🙂 Like yours, it’s great over rice or various noodles.

    I have a million and one more stir-fry type recipes that I use, many are vegetarian or easily can be, so if you want more let me know 🙂

    • Thank you for sharing! Oh, I cannot wait to try this. I may have to tweak the spiciness a little if I’m sharing with the kids, but that’s okay. That even sounds fancy enough to share at a dinner ‘party’. Yum.


  4. Is it bad form to reply on Thursday to Monday’s posting? If so, forgive me….but I LOVE to stir fry. My go-to is to dice chicken and put in a zip top bag with minced garlic, sesame oil, black pepper, red pepper flakes, and dry sherry (the sherry really makes it). Just have it marinate for 10 or 15 minutes while chopping the vegetables. I usually use red bell pepper, snow peas, and water chestnuts. I don’t have a wok so I use a very large nonstick skillet heated very high with vegetable oil. Add the vegetables first, then the chicken with the marinade. Stir fry until almost cooked through, add a couple tablespoons of hoisin sauce. I love it over jasmine rice; chopped scallions and crushed cashews on top make it perfect.

    I think these flavors would take to tofu really nicely.

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