Stir-Fry Madness

| 8/25/2008 5:06:49 PM

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Zucchini stir-fry

There is only one rule when it comes to stir-fry, and that is there are no rules!! I love stir-fry! I go a little crazy when this time of year rolls around.  When my garden is giving me all kinds of fresh goodies to work with, I try all sorts of stir-fry combinations! Simply put a little olive oil in the bottom of your pan, and start adding whatever you like. I have one staple ingredient. Onions are usually the first things that make their way into my pan. Then, perhaps a lovely pepper, an eight ball zucchini, and a couple carrots. Throw in a few green beans, and some chopped tomato and voila, a healthy and yummy meal! There are so many variations to try, and no two of mine are exactly the same! Earlier in the season, I love to use sugar peas. Turnips and potatoes are also good, and I love to cut up a head of cabbage and stir fry with a little bacon crumbled into it!

Stir-fry beginnings

You can also add any kind of meat you like, although I usually cook it separately, and then add it to my veggies. We love venison, and when we process our deer (if we have been fortunate enough to harvest one), we’re always sure to cut some stir fry steak pieces. This is wonderful in stir fry. Chicken, fish, crab meat, and tuna are also great additions. It’s a great way to use up leftover turkey or ham too.

Stir-fry with green beans and rice

When it comes to seasonings, I try to be creative. I use soy sauce, but I try lots of other things as well. I have wine vinegar with garlic that is good. A couple splashes of your favorite marinade give some interesting flavors, and taco seasoning or steak rub seasoning is an interesting twist too!

Rosemary H.
8/31/2008 9:44:52 PM

Wow...the pictures with this article look so...yummy! I am trying to cook healthier with lots more veggies and less meat and your way of making stir-fry is sooo easy. I am definitely going to try it for my husband and me.

Cindy Murphy
8/26/2008 6:44:10 PM

Hi, Lori. We had stir-fry last night with the bounty from our garden. This year we grew a funky kind of squash - it's a cross between a yellow summer squash, zucchini (two "c"s or two "n"s; I can never remember?), and a patty-pan. They're the perfect size and shape for stuffing, but how many times a week can you fix stuffed squash, even after pawning all you can of the vegies off on neighbors, friends and co-workers. So I sliced it, and stir-fried with herbs, tiny cherry tomatoes we call "pearl tomatoes", and spinach added in at the last minute so the leaves just got slightly wilty. I like to serve it over couscous - one of the girls' favorites. With your new wok, Lacy, you not only talk the talk, but now walk the wok. Play a little classic rock while you cook; I think I read you did that. May I suggest Aerosmith's Cooking Tune Classic, "Wok This Way"? Sorry, I sometimes have as hard of a time resisting a bad pun as I do resisting a good stir-fry.

Razor Family Farms
8/25/2008 8:13:52 PM

Oh, I love stir fry! I have a wok now and really love using it! My favorite? Snow peas, water chestnuts, and baby corn. Yum! Blessings! Lacy NEWS at Razor Family Farms (

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