Friday Stir-Fry Night

On friday night Twyla and I decided to have Stir Fry. I thought it would be a good chance to blog about the process and give some tips.

Step #1 Ingredients

Our Veggies 

  • BroccoliIMG_1402
  • Bok Choy
  • Peppers (Red and Yellow)
  • Onions
  • Mushrooms (my favorite)
  • Celery
  • Carrots
  • Bean Spouts
  • Water Chestnuts
  • Minced Garlic
  • Minced Ginger

Our Sauces

  • China Lily Soya Sauce
  • Garlic Hoisin VH (VH Sauces are almost always gluten free)
  • Sriracha Sauce

You Could Use

  • Snap Peas
  • Chicken, Beef, Tofu
  • Baby Corn
  • Bamboo shoots
  • Cauliflower

Sauces You Could Use

  • You really could use any kind of sauce especially  sauces like teriyaki, szechwan, sweet & Sour, or any store-bought        Stir-Fry sauce.

STEP #2 Cooking Instructions

  • Place a bit of oil, ginger, and garlic in a large frying pan on medium-high heatIMG_1403
  • Let it simmer for a few minuets
  • Then add the larger vegetables like (broccoli) place them in the frying pan.

FAT NOTE: Try and cover your pan with a lid of some kind. The steaming effect will cook the vegetables though faster.

  • Once the larger vegetables have cooked a bit add the rest of your veggies with the exception of any leafy vegetables like the bok choy.
  • Again cover and let it cook for a bit.IMG_1405
  • Once everything is almost cooked through add the leafy vegetables and your stir-fry sauce. It’s up to you how much sauce to you add.

FAT NOTE: When using sriracha sauce be careful. It’s very HOT

  • Cook it all together and once it’s all hot and the larger vegetables are cooked through YOUR READY TO GO.



  • If you’re using meat of some kind cook it first then follow the above directions.
  • You can eat this straight up or serve it with rice.

One Comment

  1. It`s always fun to prep a bunch of ingredients, then have fun throwing it all in randomly!

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