What’s For Dinner? Stir Fry {recipe}

I’ve got something new for you… It’s a recipe…

But not one I’ve made a hundred times- testing every variation, that has perfect pictures, with super exact measurements and directions. I’m going to try and post these things once and a while, as a more of a guideline, in addition to other recipes.

It’s a picture of how I cook, with a dose of I need to use up these veggies before they go bad… (Yay summer veggies!!) < more on that soon

I recommend (HIGHLY) that as it cooks and after you add each ingredient that you taste it. Adapt this to your tastes. Asian Stir Fry


Seasonal Asian Stir Fry
Serves 2
Quick meal with lots of veggies!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 1 pound ground pork (or chicken or pork chops or stew beef)
  2. 1 pound package of frozen stir fry veggies (or equal amount of fresh)
  3. 2 large bunches bok choy
  4. 2 garlic scapes, diced small (seasonal, sub regular garlic if you don't have these)
  5. 1-2 T oil
  6. 1/3 c gluten free soy sauce (more or less to taste as it cooks, I didn't add it all at once)
  7. 2 t brown sugar
  8. 2 t orange marmalade
  9. Sprinkle ground ginger
  1. Red chili flakes for some heat
  2. Rice to serve stir fry over
  1. Heat wok or large frying pan over medium heat
  2. Add oil and allow to warm
  3. Add meat, stirring to brown but do not cook all the way
  4. Add garlic, soy sauce and brown sugar as meat cooks, and stir in
  5. Add sprinkle of ginger and marmalade, stirring
  6. When meat is nearing done add bok choy and other veggies, cover and let gently simmer (may need to turn down heat to low)
  7. Cook till meat is cooked and veggies tender
  8. Serve up!
  1. Depending on what veggies you are adding you might need to stagger the adding of them, to allow some to cook longer. I added all together here because I was using bok choy that doesn't need to cook long and frozen veggies that just needed to be thawed
  2. To make this fit for paleo, sub coconut aminos for soy sauce and taste before adding sugar (I find coconut aminos sweeter than soy sauce...)
  3. To make vegetarian, sub meat for tofu or beans for protein
Fresh Cooking Meg http://freshcookingmeg.com/

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