By Alex Beggs and Claire Saffitz. Photos by: Alex Lau, styling by Sean Dooley.
Raise your hand if you’ve ever purchased bags of frozen, ready-for-pan stir-fries. All the broccoli and carrots and stuff are chopped, all you need to do is stand there and talk to your cat until it’s ready. But hey! You know what’s more affordable AND tastier? Making that sh*t yourself. With this simple formula, you’ll have flavorful, easy weeknight stir-fries that will get you through this thing called life.
The formula (with step-by-step photos here!):
- Toss your protein in an easy cornstarch mixture.
- Cook scallions and ginger first, then add your veg of choice.
- Take veg out, cook meat/tofu/shrimp/whatever.
- Add veg back in with sauce, and 30 seconds of bubblin' later? Stir-fry success.
Senior food editor Claire Saffitz developed 5 stir-fry recipes with different proteins and veg, but the same umami-rich sauce—here they are:
This story originally appeared on Bon Appetit.
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