Stir Fry Adventure

Take heart, internet! I believe I have moved one step closer to perfection with my stir fry recipe, and will share it! The perfecting element came when Kyle told me about using green tea water to make rice. Brilliant!

Keep in mind that this stir fry, unlike so many stir fries, is delicious. It is one of only 3 ways I will willingly and ravenously devour vegetables (the other two being ratatouille and that yummy tomato avocado salad). Please make this stir fry and share it with the world. Now for the recipe…

This recipe serves 3-4, and is easily halved

Prepare the rice!
First you need some green tea water. Use about 1 teaspoon of tea to 1 cup of water and steep for 3 minutes. Use this to make your rice otherwise according to package instructions. I find 1 cup of rice dry is sufficient.

The Sauce! This is the secret to this stir fry’s deliciousness
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon honey (as you may have gathered from my previous post, I am somewhat of a honey snob. I have a darker, strong honey that I use for cooking. The aforementioned light honey I use for spreading on toast, stirring in tea, and–as has been the case for the past week–eating straight out of the jar in heaping spoonfuls)
1/2 teaspoon Sesame Oil
1/4 cup water
1 teaspoon corn starch

1) Whisk the soy sauce, rice vinegar, honey, and sesame oil in a small bowl. This mixture is good for marinating anything you want in your stir fry that is….marinatable, such as tofu or chicken. If doing this, marinate whatever for about an hour before cooking. After marinating, Reserve the sauce in the bowl.

2) Whisk in the water and corn sauce and set aside for the final stir fry step.

The Stir Fry!
Olive Oil
Fresh grated ginger
…okay okay, that’s a little vague, but for serious you use whatever vegetables you like. If you are unsure, just go to the frozen food section and buy one of those packages of frozen stir fry vegetables. They have a good variety, and frozen vegetables store well. For fresh suggestions, I love putting shiitake mushrooms in this dish. Shallots or 1/4-1/2 of an onion chopped up is a nice addition.

1) Heat up a bit of olive oil in a wok or pan over high heat.

2) If you have marinated something, like tofu or chicken, throw this in first to cook. Then remove before doing the vegetables.

3) If using onions or shallots, throw those in first and let cook for a bit.

4) If using mushrooms, throw those in second.

5) Throw in your vegetables and the grated ginger and stir fry away. If applicable, throw the tofu/chicken back in and toss about.

6) For the final step, add the sauce and cook until it thickens.

7) Remove from heat and serve over your green tea rice. Eat and savor the deliciousness.

8) (Optional) Take some slices of bread that you baked yourself by hand and smother them in yummy light honey as a supplement to this meal.

9) Eat.

10) Notice that a hummingbird has returned and drinks out of the hummingbird feeder you put up recently.

11) Squeak and kick your feet a little in excitement.

12) It is good to be alive.

5 thoughts on “Stir Fry Adventure”

  1. Sounds good. I will have to try the green tea trick on my rice vermicelli (noodles). For vegetables I include sprouts and various greens including edible weeds (dandelion, chickweed, clover, purslane (Portulaca oleracea), and several others I forgot the names of)

  2. This is ummm seems very good. I must save this recipe for later try, since it is a bit complicated and requires a bit of stuff I do not have at home right now(sesame oil and ginger)

    1. Sesame oil is a great addition to the kitchen. It’s very strong, so you rarely use very much of it in any recipe (which means it lasts forever). Ginger is honestly optional, but I just love fresh ginger so much! It really adds to the flavor.

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