Pantry Stir Fry

Have a motley collection of things in your pantry and fridge? Try a stir fry.

That is my go-to dish when I have a bunch of items and this case was no exception. It was another “I’m not going to buy any more food until we use this stuff up” times.

Pantry Stir Fry

Some of the best things I’ve made are from things I have already in the house.

I won’t give you a recipe today, but will let you know my thoughts and what I used. I had some protein (boneless chicken thighs), a few veggies that I always have on hand (celery, onions, red peppers), spices and oils (sesame oil, soy sauce, Thai chili paste, stir fry sauce, 5 spice powder, garlic), rice and a collection of the extras that make this stir fry unique (pineapple juice, water chestnuts, chow mein noodles, chives and cashews).

For stir fry, do all your prep work first. You won’t have time as the dish cooks.

A good stir fry gets the pan very hot. Then the oil very hot. Then, and only then, do you put anything in the pan. Meat first, then remove.

Veggies next.

Instead of adding more oil, I added the pineapple juice. The veggies steamed in it.

Add nuts and chow mein noodles at the end.

Top with the chives.

A steaming plate of delicious stir fry!