Food & Drink Magazine

The New Favorite Food At The Josefsberg Residence

By Gjosefsberg @gjosefsberg

On the way home a few weeks ago I tried to figure out what the heck I could make for dinner out of the stuff I had at home.  What I came up with was an idea that owes a lot to an ex-girlfriend of mine who taught me how awesome stir frying can be.  Here’s the basics:

  1. Cut up carrots and potatoes into small pieces.  I usually go with one small potato and one large carrot per person.  Toss these in a pan with a little bit of olive oil and heat them on high heat until they’re soft.  Stir occasionally.
  2. While the potatoes and carrots care cooking, chop up onions, broccoli and green peppers into small strips.  I usually go with about 1 head of broccoli, one half onion and one half green pepper for every two people.
  3. When the potatoes and carrots seem ready (they should be soft and not crunchy), toss the veggies in there.  This is the point where you can also season the mix.  I like putting about two tablespoons of Chipotle Lime marinade and a few drops of hot peppers but this is really up to you.
  4. Keep on high heat and stir occasionally until the pepper and onion seem to be softening up.  If things are burning up, feel free to add a bit of water to the mix to slow things down.

That’s it, you’re done.  You just made an awesome stir fry in about 20 minutes!

Option – Since I like protein, I’ll usually make some meat on the side, in small pieces that can be mixed into the stir fry.  I’ve done this with crumbled up sausages, cut up chicken thighs and so on.  Preparation is separate but once both meat and stirfry are done, I mix them together.


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