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

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

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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).

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

Photo Oct 19, 4 46 16 PMA 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.

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Veggies next.

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

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Add nuts and chow mein noodles at the end.

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Top with the chives.

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A steaming plate of delicious stir fry!

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Categories: Chicken2, Chinese, Fried, kosher, Low Carb, Main Dish 3, Recipes, Vegetable4

Author:The Ranting Chef

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One Comment on “Pantry Stir Fry”

  1. jetr1
    October 10, 2015 at 8:16 pm #

    I love that you added the nuts


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