Who doesn’t like Stir-Fry? And whatever you have in the refrigerator will do. This is another dish that really doesn’t need a recipe. It combines a few techniques from the Methods page – velveting, making a great stir-fry sauce, and cooking rice in the Instant Pot (clickable links).

Be sure to “velvet” whatever protein you desire – steak, pork tenderloin, chicken breasts or thighs… Stir-fry to brown, then set aside.

Use fresh, crisp peppers or whatever fresh veg you have – cabbage, carrots, zucchini, celery… Stir-fry until crisp-tender.

Add the protein back to the pan, then add a flavorful sauce to finish and cook for a few minutes longer, until the sauce is thick and silky looking. Serve over short-grain brown rice. We also put gluten-free tamari and sesame oil out on the table for those of us who want just a little more of either. So easy, so flexible, so healthy, so good.

Stir-Fry on your own stove is a far cry from the La Choy vegetables we used to eat out of the can. We’d make the rice in one pot and dump the can of La Choy in another to warm it up. It wasn’t easy pretending that it didn’t taste like the can. Yea, those were the days – not!

Please check out my Stir-Fry Variations pages for inspiration.