Comprised from The Prepared Pantry Magazine “Country Home Kitchen.”

Stir Fry 1

When I’m in a hurry to make dinner, I choose stir fry. I love it because it is so versatile and it never has to be the same twice. Sometimes I put it over noodles, other times brown rice, and occasionally atop a medley of wild rice.

When we have company or family in town, I love making stir fry because it is easy to double or even triple the recipes I already have.

Stir fry dishes never have to be boring. They are generally made up of four things; the meat, the vegetables, the sauce and a fresh bed of rice or noodles.

The Meat:

Many recipes for stir fry involve chicken for the meat. Don’t be afraid to mix it up and try pork or seafood instead. I love stir frying with shrimp, and I’ll toss my veggies with some steak on special occasions.


The Vegetables:

Bell peppers, onions, broccoli and carrots are great in stir fry, but it doesn’t have to stop there. I’ve played with adding water chestnuts, spinach, sprouts, mushrooms, bamboo, ginger, asparagus, yellow squash or edamame.


The Sauce:

No matter what kind of meat and vegetables you put in your stir fry, the sauce can make it or break it.

A sweet teriyaki sauce usually goes well, but I love to try flavors that aren’t in your average stir fry dish like Thai Peanut or Thai Sweet Chili Sauce.


Most sauces can be mixed with a little soy sauce or Worcestershire sauce for an extra zing.


Traditional Stir Fry


2 Tablespoons oil
1 pound boneless, skinless chicken, sliced
1 large onion, sliced,
1 red bell pepper, sliced
1 green bell pepper, sliced
4 stalks celery, bias sliced
1/2 cup Thai Sweet Chili Sauce
 or equal
2 cups prepared rice




1. Add 2 Tablespoons of oil to a wok or fry pan. Cook the chicken until done and then remove it from the pan.

2. Cook the onion, peppers, and celery until just crisp-tender. Add the chicken, and then stir in the
Thai Sweet Chili Sauce.


3. Serve immediately with the prepared rice.


Baker’s Note: One of the secrets of great stir fry dishes is to cook the vegetables in a hot pan but only until they are tender-crisp. They will continue to cook in the hot pan after you have removed the heat from the pan so stop cooking earlier than you might expect.


Garlic Chicken Stir Fry

This one is flavored with a combination of roast garlic and fresh ginger and it is delicious.



3 cloves roasted garlic
1-inch piece ginger
5 green onions
1/2 small head Napa cabbage
2 large, boneless chicken breasts
1/2 of an 8-ounce package of sliced mushrooms
1/8 teaspoon coarse black pepper
1/2 teaspoon salt
2 to 3 Tablespoons of soy sauce
1/4 cup roasted peanuts
steamed rice or cooked spaghetti




To stage the ingredients: Squeeze the garlic from cloves into a small bowl and mash into a paste with the flat of a knife. Peel and grate the ginger and add it to the bowl. Snip the green onions into 1/4-inch long pieces. Shred the cabbage. Cut the chicken into 1/2-inch cubes.

Stir fry the chicken pieces in hot oil until golden, about 3 minutes. Add the garlic and ginger, green onions, cabbage, and mushrooms. Continue cooking over medium high heat for another three minutes or until the vegetables are almost tender. Season with pepper, salt, and soy sauce. Add the peanuts.

Serve over steamed rice or cooked spaghetti.


Baker’s Notes: We made this with both steamed rice and pasta.

  For the pasta, we preferred a bit of sauce to drizzle over the stir fry and pasta. To make the sauce, mix a little water with one Tablespoon of cornstarch. Stir until smooth. Add one-third to one-half cup water or chicken broth (we preferred chicken broth). Cook until bubbly and thickened. Add a Tablespoon of soy sauce.

Stir Fry 2 

Thai Pork with Peanuts and Vegetables

This is a great oriental pork dinner. It doesn’t take long, it’s very good, and it’s a healthy choice. You will need a Thai peanut sauce which you can buy on our site or at your local grocer.




2 Tablespoons vegetable oil
2 pounds boneless pork loin
2 red bell peppers, diced
10 ounces mushrooms, sliced
1/2 head of bok choy, cut into one-inch pieces
2 yellow zucchini, sliced into 1/4-inch thick slices
2 cloves garlic, minced
3 green onions, snipped into pieces
Thai peanut sauce
1/2 cup roasted peanuts




1. Add one Tablespoon of oil to a large skillet or wok.

2. Saut the pork until it is just done and the pink is gone. Set it aside.

3. Add another Tablespoon of oil.

4. Saut the peppers, mushrooms, bok choy, zucchini, garlic and green onions until just tender-crisp.

5. Add the pork back to the pan. Add peanut sauce to suit, at least enough to coat the ingredients. Cook and stir for another two or three minutes adding more sauce if necessary. Add the roasted peanuts. Serve with rice.   

Author Biography

Dennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available free in an e-book or as a Kindle book on Amazon for $10. 


He loves to help people bake and is giving away Free Digital Cookbooks and Magazines. There is no cost or obligation. To sign up for the FREE subscription of “Country Home Kitchen” and other great E-books and giveaways, click here.


Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children.

To learn more about The Prepared Pantry, visit our website at