Un-Stir-Fry

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It’s not always true that putting in a bit more work to make a bigger batch will save time overall. Stir-fry for instance. It can be a quick and easy dinner, but not if you have a zillion veggies to prep and then have an overcrowded pan or cook in batches. On the other hand, I usually feel that if I’m going to make the effort to mix a fabulous sauce, and prep those veggies, I want it to make enough for two dinners.
The secret to success is, do a lot less stirring. Less stir, no fry. Whatever you call this, it’s a delicious dinner, plus a ready-to-go “meal kit” for later in the week, to freeze for next month, or to give to someone who needs a break from cooking.

Meat, 1.5 lbs to 2 lbs:

• Chicken breasts: cook using the sear-and-steam method, explained here.
• Chicken thighs: sprinkle both sides with salt and pepper, and bake on a greased sheet pan for 24 minutes, flipping halfway through.
• Steak: marinate 15-30 minutes in 1 Tbsp soy sauce, pat dry, and sear in a pre-heated cast iron skillet until well-browned.

Slice meat when cool enough to handle and divide into two portions. Store meal kit portion in an appropriate container in the fridge; set tonight’s portion aside.

Veggies:
Depending on the veggies you prefer and what you have on hand, different cooking methods are needed.

• I like to roast a double batch of long-cooking veggies on my full-size sheet pan, at 425, until tender and browned around the edges. Carrots, broccoli, bell peppers, onions, cauliflower, green beans, and zucchini give good results.
• For some veggies, stovetop is best. When the meat is seared, add some oil to the empty pan and sauté mushrooms, celery, asparagus, scallions, bok choi, cabbage, snow peas, or other veggies that cook fairly quickly and shrink down. Tips: keep the heat fairly high, don’t overcrowd the pan, and stir only occasionally.
• Last-minute mix-ins: frozen peas or corn, canned water chestnuts or bamboo shoots.

Divide cooked veggies into two portions, similar to meat above. (Not all veggies freeze and thaw well, so keep that in mind when planning. One solution is to prep double but freeze half raw, if they are good candidates for that.)

Grain:
White rice is classic, brown rice is more nutritious (I like short-grain brown rice best), quinoa is a whole grain but cooks up soft in the same amount of time as white rice, and rice noodles are fun for a change. I have heard good things about low-carb options like cauliflower rice, I will have to try it out sometime. Shredded cabbage would let this become a summery dinner salad.

Sauce:
Here are some specific recipes:

• Pineapple Sweet-and-sour
• Cashew Chicken
• Thai Stir-fry

(Double the batch as needed to get 1.5-2 cups total)

Or to dream up your own, mix the following in each of two cups or jars:

• 1/4 cup soy sauce or fish sauce
• 1/4 cup broth, wine, or juice such as orange or pineapple
• 2 Tbsp hoisin sauce, oyster sauce, or ketchup
• 1 Tbsp rice vinegar
• 1-2 Tbsp sugar or honey
• 1-2 cloves garlic, crushed
• 1-2 Tbsp minced fresh ginger
• Additional flavors: toasted sesame oil, mirin, curry paste, 5-spice powder, red pepper flakes, sriracha, etc.

Put a lid on one of the jars, and store in the fridge or freeze for the meal kit. To the other jar, add 2 tsp cornstarch and stir well to combine. Set near the stove until ready to cook.

Optional garnishes:
A chance to add a special somethin’-somethin’ to your meal. Stir in or sprinkle on right before serving:

• Toasted nuts: cashews, peanuts or almonds
• Toasted sesame seeds
• Sliced green onions
• Bean sprouts
• Grated radishes
• Fresh herbs such as basil or cilantro

Assembly:
OK… all those lists seem a little overwhelming, perhaps? Take a deep breath and we’ll take it in small steps.

1. Plan. Choose your meat, your grain, your sauce, and 2-4 veggies, plus a garnish or two.
2. Prep it all. Most things can be chopped the day before. Be sure to start the grain cooking to finish well in time for the meal.
3. Now, cook it! According to methods above.
4. Once everything is out of the skillet, or in a large saucepan if you’ve been just on baking sheets to this point, pour in sauce mixture. Bring quickly to a simmer, and let it bubble for a few minutes until thickened and translucent. Stir in cooked meat, veggies, mix-ins, and garnishes.
5. Serve with your grain of choice and a glass of something to toast your gourmet cooking skills.

(When it’s time for Round Two, start at step 4 and cook the sauce, having made sure to thaw and/or prep elements as needed.)