I really debated calling this "Shit, There's Only A Few Shriveled Veggies In The Fridge, What Are We Going To Eat For Dinner" Stir Fry, or maybe "Hell, The Fridge Is Overflowing With Leftovers" Stir Fry. Because, in fact, this is my go-to meal for both of these life conundrums. Case in point? Those succulent, vibrant zucchini slices? They were totally dancing in that shrively, bottom of the "crisper" drawer (does that drawer actually do anything, I ask you?) limbo, cavorting with the last few dregs of wispy lettuce and half-squashed, pruney grape tomato - the Forgotten Roughage. Okay, so maybe I need to clean out my fridge. But whatever your reasons for making a stir fry: crisper challenged refrigerator, Tupperware overflow, a hankering for something RE-diculously quick...let me just tell you, Gluten Free Stir Fry kicks multiple kinds of ass.
Okay, so let's just be honest for a second. This isn't really even a recipe. It's more like a collection of ideas that could be used to create something yummy. I mean, it's probably the most self explanatory name of something next to 'toothbrush' and 'tumbleweed'. You stir. While you fry. There's really only two steps, you're hardly even cooking. Shouldn't most things in life be that simple?
Outrageously Quick Gluten Free Stir Fry
The beauty of this dish is that it can be made with any myriad of lonely ingredients you have moping around your kitchen. Here is what I rustled up for the particular dish pictured:
- Leftover Top Round Roast
- White Squash
- RiceSelect Organic Texmati Brown Rice
- San-J Gluten Free Organic Tamari Soy Sauce
- Apricot Jelly
Other options would include: leftover chicken, tofu, green beans, broccoli, bok choy, pasta, sprouts, green, red, yellow peppers...and so on. The world is your oyster, live it up.
1. Start rice (or pasta) For Alex and myself I will usually cook two cups of pasta for a Stir Fry meal.
2. Get some olive oil in the bottom of your pan, throw in the leftover meat and let it sizzle around a little.
3. Decide on your veggies. TIP: Frozen veggies have the same nutritional whats-its as "fresh". Buy frozen for things like broccoli, green beans, spinach, corn and you'll never be without - or find yourself throwing away older-than-the-hills produce. (Which really, really sucks). Chop them up, rinse the frozen ones with some lukewarm water, whatever you need to do, get it done.
4. Throw your veggies into the pan with some salt, again, we're looking for that sizzling noise.
5. When your rice/pasta is done and you're satisfied with the firmness (or limpness, I won't judge) of your veggies, throw your rice/pasta into your Wok, and give it a good toss.
6. Pour in your sauce of choice and spread it around to coat all your vibrant little lovelies.
For my Freakin Easiest Stir Fry Sauce Ever concoction I combine:
- About 3/4 cup of soy sauce - I like a lot of soy sauce, you might prefer more or less
- Roughly 4 spoons of Apriot Jelly
Mix it up, pour it over your veggies and whatnot. Serve. You can also use honey in place of apricot jelly if it's just not something that usually haunts your fridge.
So that's it folks, you may now flay me alive for not producing a more earth-shattering recipe. I admit, I'm not a chef - but I have to eat. I like to think there are other 20-somethings out there who are just looking to eat too. So this is an idea for you. Yes, you.
Here are some Real stir fry recipes from some Real chefs I think are cool: