I used to make stir fry all the time, but it has definitely been out of rotation since Keller was born. I specifically made this one a little weird so that he could try baby corn and water chestnuts. He liked the baby corn dipped in sesame sauce, but absolutely hated the water chestnuts. Too bad. More for me!
Stir Fry
Ingredients:
14.5 ounce can baby corn
7 ounce can of water chestnuts
1 onion, chopped
1 red pepper, chopped
1 yellow onion, chopped
one handful of sugar snap peas
oil, broth, soy sauce
stir fry or teriyaki sauce for finishing, if wanted
Directions:
In a large frying pan or wok, fry the vegetables, stirring often. (See why it is called stir fry?) You can use oil, broth, or even water and soy sauce. I use gluten free soy sauce. I know there is something out there called "tamari" that is essentially gluten free soy sauce, but to me- it is extremely salty! Extremely! So, I stick with good old gf soy sauce. But honestly, use whatever you want. When vegetables are crisp yet edible (crisp yet soft on the inside?), use soy sauce, teriyaki or other finishing sauce, if wanted (such as sesame sauce, orange ginger sauce, etc. So many options at the grocery store!)
Fried Rice
Ingredients:
2 cups rice, cooked
1/2 onion, minced
1/4 cup peas
1/4 cup carrots, minced
soy sauce
oil if wanted
Directions:
In a large frying pan, heat oil (or soy sauce if you are anti oil), and fry onions. When almost done, add peas and carrots. Heat through, then add rice, and a tablespoon of soy sauce. Stir and "fry" as wanted.
That's it!
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