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Jean’s Stir Fry

Spicy Shrimp, Sweet Potato Bok Choy Stir-fry with Sour-Sweet SauceHere’s where you can let yourself go. Stir-fry is a great place to use up some of your leftovers (well, not leftover cookies and such – as if my crowd ever left a cookie uneaten).

My basic recipe for stir-fry is:

None of these items is required. Go where your passion takes you and include, omit, and add whatever strikes your fancy.

Pre-cook the starch (pasta or rice) and set aside. I keep a container of cooked rice or noodles in the fridge to use at a moment’s notice.

Use a large pan or wok.

Fairly high heat.

Pour some oil in the pan. You can use flavored oils if you want, such as sesame seed oil or whatever you’ve concocted. If you don’t use enough, just add more along the way as needed.

Cook any uncooked meat then set aside or add other items as needed.

Cook the veggies, but don’t overdue it. They should still be a bit crisp.

Clarify the alliums (onions, leeks, etc.) .

A word about garlic: if you add it early the effect will be milder than if you add it late. It all depends on how much you like the taste. So, add the garlic anywhere along the line depending on your liking.

Throw the starch and anything else in and cook until everything is hot (Stir it occasionally so it doesn’t burn). You can use a lid if you wish.

Add the sauces at the last minute, stir them in well, then take off the heat and serve hot.

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