Stir-fries are great, especially for weeknight meals, because you can cut up almost anything you have in your fridge and throw it in a wok or skillet. (If you want to debate wok vs. 12-inch skillet, there you go.)
The important thing about stir-fries is to have everything ready beforehand because once you start cooking, it all happens quite quickly and there isn't time to mince garlic or measure out your rice wine vinegar.
While this is a vegetarian stir fry, you could easily incorporate chicken, pork or beef into the dish. Using either ground or small, cubed pieces of meat, cook the protein first in the hot skillet with oil, then remove and cook the recipe as directed, then add it back when the vegetables are finished cooking.
Eat the vegetables on their own or serve them with rice, rice noodles, or shirataki. True shirataki are made of yam, but tofu-based shirataki-style noodles are becoming increasingly popular. They require no cooking other than reheating, and once drained, can be thrown into the pan at the end of the cooking process and quickly tossed with the stir fry ingredients to soak up the sauce and flavor.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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