Classic Meat Stir-Fry Recipe

Due to this recipes simplicity, it was the first one I was formally taught how to make. Now that summer is coming to a close; and all the wonderful veggies are available, it’s a great way to make use of them! Hope you enjoy 😊

1 wok (can use large frying pan, but a wok will give you best results)

3 romaine lettuce leaves (can use bok choy but I’ve found mine to be buggy recently), cleaned, checked for bugs and sliced in inch long strips

2 medium carrots, sliced thinly and on a diagonal (diagonal slicing provides more surface area to cook the veggies with so they cook faster. It also gives more of an area for absorption of flavours and sauces used)

2 celery stalks, sliced thinly on diagonal

2 green onions or one shallot, sliced thinly

3 cloves garlic, crushed

1 tsp shredded ginger root (can use powdered ginger but not as strong!)

1 medium zucchini, sliced thinly on diagonal

1 cup frozen or fresh broccoli heads

1 red pepper cored and sliced lengthwise into fine strips

Three tablespoons sesame or olive oil

1 cup water

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoons cornstarch or flour with 1/4 cup water, stir together to make thickening gravy

1 large fast fry steak (~1 pound) sliced in inch wide diagonal strips

Prepare all veggies and sort by hardness. You will begin by frying hard veggies first because they take the longest. Place wok over medium flame. Add oil. When oil gets warm, add carrots, celery and onions first along with garlic and ginger so the flavours of the spices absorb into the veggie mix. Add broccoli. Fry until done but still a bit hard. Push the veggies up side of wok and replace with zucchini and red pepper. Fry until tender. Push up sides of wok. Add romaine leaves. These take one minute to soften. Push up sides of wok. Finally add meat, water, soy sauce and sugar. Sauté meat until it’s done to your liking. Stir in a tablespoon of cornstarch to some water until smooth and pour into water/meat mixture (can also use flour instead of cornstarch) Mix until gravy thickens.

Bring down vegetables into meat mixture, stir until covered in sauce.

Prepare 2 cups of uncooked rice or noodles as directed on package.

Serve hot stir fry over rice or noodles and top with sesame seeds as garnish.

(My veggie stir fry recipe can be seen in an earlier post https://kosheriffic.blog/2018/05/14/easy-stir-fry-dinner/

Enjoy!

(This recipe is dedicated to my best friend in life, who I have enjoyed making this with on countless evenings at home together while listening to music and talking about life, the universe and everything! 🍺)

Quick and Easy Beet Soup (Borscht)

I love the smell of borscht cooking on a cold day. My grandmother used to make it for me at lunch along with a sandwich, and it was the warmest feeling knowing she put so much work and love into a meal for me. Borscht doesn’t have to be so difficult to make, though. This is my quick borscht recipe. In hard times, it’s easy to make.

2 carrots chopped

1 celery chopped (I peel mine to remove the strings)

1 can sliced beets

1/2 medium onion diced

1 tablespoon ketchup

1 bay leaf

1 tsp dill

1 tsp garlic powder

1 tsp salt

1/4 tsp ground pepper

1 tablespoon olive oil for sautéing

6 cups vegetable broth

Sauté vegetables and spices in olive oil until tender. Add bay leaf and liquid. Bring to boil and turn down to simmer. Let simmer for one hour to one and half hours.

Veggie Tuna Salad

I am not one who beats myself up after eating cheesecake because honestly, I love the stuff. There has to be a balance in what you take into your body in terms of fats and calories though. That’s why I love easy, summer salads as a go to after the cheesecake weekends.

This tuna salad is easy and is so light. It presents well and even kids love it. You can have it at a BBQ as well. Add hard boiled egg if you like. I kept mine simple:

Ingredients:

2 cans tuna in water

1 stalk of celery

1/2 red pepper

1 tbsp mayonnaise

Salt and pepper to taste

1 cucumber

Thoroughly wash vegetables and dice. Prepare tuna by draining water and mashing with the back of a fork until completely flakey. Add mayonnaise and vegetables. Serve on plates with sliced cucumber. 4 servings.

Easy Veggie Stir Fry Dinner

When I make dinner, I create as I go along, but someone asked me how I made my stir fry so I’m sharing it here. A stir fry is one of the easiest dinners because you can put whatever vegetables you love in it, and it should still taste good.

Tonight my son told me he wanted noodles so I went with capellini. They are thin and cook very quickly. This dinner cost me under $20 to make. I don’t think you could go out for a meal and feed 5-6 people under $20.

Ingredients:

4 tbsp olive oil

1/2 bag diced carrots

2 celery stalks

1 medium onion

1 cup button mushrooms

1/2 medium zucchini

1/2 red pepper

1/4 cup soya sauce

1 tsp garlic powder

1/2 tsp ginger powder

1 tsp dill

1 tbsp brown sugar

1 cp water

4 cups of water

1/2 package capellini noodles

Directions:

Dice all veggies and place into a large warm frying pan (or wok) with olive oil. Stir fry until onion is translucent (10 minutes). Mix soya sauce, water, and spices. Add to vegetables and turn down the heat. Let simmer for 10 minutes or until the vegetables are done. You can add more water if needed.

Add water to a 4 litre pot with a 1/2 tsp salt. Bring to a boil and add noodles. Turn down the heat to medium and cook for 5-7 minutes. Drain and rinse with cold water.

Plate the noodles and serve the vegetables on top. This also can be made with rice. A great meal on a hot day. Minimal cooking time.

Any questions, feel free to leave a comment!

-Chaya