Raid the Refrig: It's Time to Stir-Fry

About author / Christine Gable

Culinary enthusiast; kids cuisine and slow cooking; magazine recipe developer; professional writer. Her simple recipes are great for family dinners.

Summer’s right around the corner and the livin’ is easy. Or is it? Are you and your kids busier than ever? Do you find yourself waiting in line at the fast food joint more often than cooking in your own kitchen?

I hear you. Times have speeded up—we’ve got families going in different directions at all hours of the day. And somewhere in this entire hubbub we’ve still got to eat. Now even if you don’t live to eat, we’ve all got to eat to live. And if you’re missing the home cooked goodness of simpler easier times, know that it doesn’t have to take huge efforts or tremendously complicated recipes to cook a simple tasty meal. Really, if you’ve got something stowed in your pantry, the only thing left to figure out is what to make with what you’ve got. So forget the soufflés and focaccia—most meals in our house take less than 30 minutes, start to finish, and are based on simple, wholesome ingredients.

In fact when life has been too crazy, one of the things I find most centering is to make a home cooked meal and then spend some time outdoors with the kids. Whether we just lie on a blanket and talk, swing on the porch swing or throw some Frisbee, it’s an opportunity to reconnect. And I’ve found that I’ll usually have a helper trail right on in with me when it’s time to cook dinner.

Especially when I haven’t had time to plan a meal, and even when grocery shopping hasn’t been accomplished yet, a stir-fry will often fit the bill. The idea is to look at what’s in your cupboard and make it into a meal—at the last minute. Believe me, there’s often more in that pantry than what first appears to your eye. The real trick is in figuring out how those ingredients will combine to make something tasty!

Here’s how I do it: Since stir-frys can be made with any type of cooked grain—the most popular you know is probably rice—but you could also use barley, quinoa, couscous, even noodles or pasta. So first, choose your grain.

After you’ve figured out what your grain or noodles will be, take a look in the crisper drawer. Do you have any carrots or celery languishing away? Any broccoli florets turning yellow? How about that limp bunch of bok choy that you bought with good intentions?

Pull them all out. If some are too far-gone, you’ll have to throw them out—but look carefully and wash and trim all the remaining candidates. Slice the carrots into diagonals or strips, cut onions into thin wedges, greens into ½-inch leaves. Did that take all of 5-10 minutes? Right on…now put those veggies in bowls and set them beside the stove…they’re all ready to go.

The last step is to decide what protein will boost your meal. Will it be lean boneless chicken, cut into thin strips? Will it be a half-pound of lean beef cubes? Or will you opt for vegetarian protein? This stir-fry is the perfect way to use a pound of tofu (our favorite way) or even a can of beans (drained). So pull your protein out of the freezer or refrig and slice, chop or drain it as needed.

That’s it. Now you’re all set to cook. (See the easy recipe below.)

Here’s hoping you’ll find half an hour this week to cook with your kids—and this stir-fry is the perfect opportunity. Go ahead—make dinner faster and healthier than it takes to order a pizza or wait in line through the fast food drive-thru.

Because after all, your body, your kids, your family—your taste buds—will thank you.

Serves/Makes: 4

• 2 cups grain (rice, barley, noodles, pasta, couscous, etc.)
• 1 pound meat or vegetarian protein (chicken, pork, beef, tofu, beans, etc.)
• 4 cups chopped vegetables (carrots, peppers, peas, broccoli, etc.)
• 3 tablespoons olive or canola oil
• 1/2 teaspoon Adobo seasoning or garlic salt