After the pork rib and beans dish, I was reminded about all the stir fries I used to cook though my university years. Meat and veggies into the frying pan or wok, make some kind of sauce and voila...your one-dish dinner is ready to go. There was always enough to pack for lunch the next day as well. After, oh, seven years of various stir fry combos, despite all the different meat/veggie/sauce combos you can get out of it, I got tired of it. I stuck to separate meat and veggie meals for a while.
So on a day I forgot to defrost meat, but had eggs, and had some remaining beans now on the brink of decay, I decided to give the stir fry another go.
Green beans
Tomatoes
Eggs (fry ahead of time and add it back in when you add the sauce)
For the sauce:
Cornstarch
Sugar
Soy sauce
==============> The above three ingedients look familiar? Not only are they the base meat marinade, they're also the base to any Asian sauce. Make a slurry with cornstarch and water, add the sugar and soy sauce, then you can either just use that or add additional condiments for different flavor combos. I added:
Ketchup
Fermented Chili Bean paste
I think my husband misses the heartier meat and veggie meals, but the stir fry with rice was tasty. =)
So on a day I forgot to defrost meat, but had eggs, and had some remaining beans now on the brink of decay, I decided to give the stir fry another go.
Green beans
Tomatoes
Eggs (fry ahead of time and add it back in when you add the sauce)
For the sauce:
Cornstarch
Sugar
Soy sauce
==============> The above three ingedients look familiar? Not only are they the base meat marinade, they're also the base to any Asian sauce. Make a slurry with cornstarch and water, add the sugar and soy sauce, then you can either just use that or add additional condiments for different flavor combos. I added:
Ketchup
Fermented Chili Bean paste
I think my husband misses the heartier meat and veggie meals, but the stir fry with rice was tasty. =)
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