Another one of our family favorites is my uncle Frank’s Stir Fry Recipe.
However, with most recipes we use, I always add a little twist. So although this original recipe from my uncle Frank has evolved, we still refer to it as that.
This is a recipe we cook at least once a week. And we always make extra as it makes for the best leftovers.
The best thing about any stir fry recipe is the more vegetables, the better! And there are no vegetables that are off-limits if you ask us. Our staples are broccoli, bell peppers, carrots, zucchini. And for added protein, we always add chicken and roasted peanuts.
Stir Fry is always super easy to modify. If you’re a vegetarian, you can replace the meat with Tofu. If you’re carb-free, leave off the rice and put the dish into a lettuce wrap. We always do both! I think the secret and the thing that is most important to follow is in the sauce.
And every time we cook up this stir fry recipe, it’s a family affair. The kids love helping us cut up the vegetables and eat them as they go and also mix up the ingredients. We’re sharing all about why we love to cook with our kids over here in another post, 4 reasons why we love to cook with our kids.
And we especially love our induction cooktop because it is a lot safer when your kids are helping you cook. You can check out this post, Our Kitchen Appliances, and read why we chose the appliances we did.
So here is our favorite stir fry recipe that we cook-up weekly. I hope you all enjoy it as much as our family does! Enjoy!
- 1 green pepper, 1 red pepper (or whatever peppers you like)
- 2 bunches of green onion
- olive oil
- handful of peanuts
- chicken or other meat or none
- soy sauce
- ground or fresh ginger
- splash of wine or water
- red pepper
- rice or lettuce leaves (or both)
Chop up the 2 peppers and the 2 bunches of green onions and saute in olive oil. When it coms to stir fry, the more vegetables the merrier! So if you have more in your fridge or garden, dice them up and throw them in.
Once the vegetables are sautéing, add 1 cup of peanuts and saute for another minute.
In a separate fry pan, cook your diced up meat or fish.
In a separate bowl, make up the sauce. Mix 6 TBS soy sauce, 4 TBS water or wine, 2 TBS ginger, 1 tsp red pepper, 1 tsp cornstarch and mix together. Pour into a frying pan and bring to a boil on low while continuously stirring.
Once the vegetables, meat, and sauce are done, mix all together. And serve over rice or throw it into some lettuce wraps! Most times, we do both.