Sunday Supper: Stir-Fry

January 26, 2014 | By | Comments (0)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

Chicken-and-Veggie Stir-fry; Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Chicken-and-Veggie Stir-fry; Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

This week, change things up and cook a not-so-Southern, but tasty Asian-inspired stir-fry. This sweet, spicy and tangy dish comes together quickly and can be made with the veggies and proteins you already have on hand.

Stir-fry cooking probably originated in China during the Han Dynasty. Ingredients were thinly sliced and cooked quickly over high heat in a wok, a vessel made of cast iron or carbon steel. Wok cooking is the same today and happens in stages – oil, seasonings, proteins, vegetables and last, sauces. We like Cooking Light’s step-by-step guide to stir-frying by Grace Young.

If you don’t own a wok, you can also use a 12-inch stainless steel skillet. Like a cast-iron skillet, a wok does require special care, but it’s a worthwhile purchase for the flavor it lends.  So, now that you’ve been primed with Stir-Frying 101, it’ s your turn.  Below, we’ve chosen our favorite stir-fry recipes to get you started.

Chicken-and-Veggie Stir-Fry

Pork-and-Green Bean Stir-Fry

Beef-and-Brussels Sprouts Stir-Fry

Peanut-Broccoli Stir-Fry

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