Asian Style Stir Fry

posted in: Recipes | 0

I’m a big believer in reducing food waste, so I do what I can to make sure I use all my fridge and pantry items before they go bad. This is where the all-mighty stir fry comes in! Stir frys have saved me so many times from throwing away food because pretty much anything tastes great in them (as long as you know how to season and cook accordingly). Sometimes all I’ll have is a head of broccoli, half an onion, a little ginger and some garlic. Not much to work with, but throw them all together with some sesame oil and chilli flakes, heat up some left over rice and it’s a super satisfying meal. I have a secret process that ensures the deliciousness of my stir frys – I’ll tell you as long as you promise to TELL EVERYONE because it’s easy and awesome!



coconut oil (about 1 tablespoon)

fresh ginger (get a piece that’s easy to hold on to because you’ll be grating it)

fresh garlic (as many cloves as you like – my boyfriend loves garlic so I use about 4)

sesame oil (about 1 tablespoon)

GF soy sauce or something similar (like Bragg’s or tamari)

chilli flakes (depends on if you like it hot 😉 lol)

WHATEVER VEGGIES YOU HAVE IN YOUR FRIDGE (bell peppers, zucchini, celery, yams, broccoli, cauliflower, carrots, onions, beets, seriously anything works – as long as it’s not mouldy)


Ok, so first thing is to finely grate the ginger and then either chop the garlic or use a garlic press. After that’s set I start on chopping my veggies – this is a make or break your meal step because the size and uniformity of your veggies determines how evenly they will cook. I like to make faster cooking veggies (like zucchini, peppers,  broccoli etc) into larger pieces and I cut up the slower cooking veggies pretty small (like yams, carrots, beets etc). MY BIG SECRET FOR GREAT STIR FRYS: heat the coconut oil on medium heat and once the oil is hot, add in the grated ginger and the garlic. Saute them a little and you’ll smell their yummy aroma! If you have onions or chives, add them now and let them sauté a bit too before adding anything else. Once things are starting to smell great and your onions are caramelized a bit, it’s time to add your slower cooking veggies. After they’ve softened a bit (maybe 5-10 mins) add your fast cooking veggies and as much chilli as you want for another 5 to 10 minutes. I add my sesame oil towards the end because I don’t want to burn it since it has a low smoke point. That’s pretty much it. Taste it as you go and add any extra seasonings you want – sometimes I’ll add different GF sauces like Korean BBQ or that spicy garlic chilli paste you find in Asian markets; I just read all the ingredients before I buy them.


Usually I heat up my rice and top it off with my stir fried veggies, sprinkled with some Bragg’s, or I’ll just eat it as is, maybe even right out of the frying pan if I’m in a rush for an audition or something. As long as you add the ginger & garlic and let them sauté on their own at the start, your stir fry will be great 🙂


PS If you’re wondering what that purple flower in the picture is, it’s a Chive blossom. I didn’t cook it at all to preserve the look of it, but it was really oniony because it was raw 😛

Leave a Reply

Your email address will not be published. Required fields are marked *