Nothing could be simpler than stir-fry
There’s a lot to love about this healthy, one-pot meal that also makes excellent leftovers. But the prospect of all that chopping…! Luckily, Chef Andrew Hunter talked us in from the ledge (we took the wok out there). Here are his quick and easy steps to a stir-fry simple enough for a weekday:

  • At the grocery store: Get sliced frozen vegetables (try bell pepper strips, onions, corn, edamame and carrots), marinated chicken breast or flank steak, and a bottle of stir-fry sauce.
  • The morning of: Spread the vegetables onto a cookie sheet, cover with a paper towel and put in the refrigerator to defrost.
  • Right before: To assure fast-cooking, tender meat, slice it thinly across the grain into bite-sized pieces; blot the vegetables with the paper towel to remove excess moisture.
  • When it’s time to cook: Heat a wok or a frying pan until it’s very hot, add a tablespoon or two of canola oil, and cook meat for 3 minutes. Remove the meat and set aside. Add onions and a drizzle of oil. When the onions are soft, add the rest of the vegetables, stirring constantly. Add the meat, sauce, and a handful of fresh cilantro. Bring to a boil. Serve with steamed brown rice.

Chef Andrew Hunter is president of Culinary Craft, a food product development company.

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