I made vegetable stir-fry today (with chicken for Bobby). This recipe is pretty simple but it got a little complicated because I made a double batch – one for home and one packed up for a friend who isn’t up for cooking right now. She said she’d be up for the actual frying, so I delivered all the ingredients ready to cook. Bobby liked his, so hopefully, my friend and her husband like theirs too!

Ingredients (serves 2 — easily multiplied)

  • 4 oz green beans (these will be par-boiled)
  • 3 T sesame oil
  • 8 oz. chicken cut into strips
  • salt & pepper
  • 2 large garlic cloves, minced
  • 1T ginger, minced
  • 2 bell peppers (red, yellow or orange assortment)
  • 3T soy sauce
  • 2T rice vinegar
  • choice of toppings:  cilantro, peanuts and/or toasted sesame seeds

stirfry_to_goIngredients ready to go!


  1. Prep the green beans and partially cook in salted boiling water for 2 minutes. Remove from hot water and put into cold water or ice bath to stop the cooking.
  2. Mix the soy sauce and rice vinegar. Set aside.
  3. Cut the chicken into strips then add salt and pepper
  4. Heat 2T sesame oil over medium-high heat in a heavy skillet
  5. Cook the chicken for 2 minutes or until cooked through, searing as much as possible. Remove the chicken from the pan.
  6. Add 1 T sesame oil to the pan, then add bell peppers, garlic and ginger.  Cook 2 min.
  7. Add the cooked chicken and partially cooked green beans.  Cook for 2 minutes.
  8. Add the soy sauce/rice vinegar mix and cook until thickened (about 2 more minutes

Serve immediately over warm brown rice.  Top with cilantro and sesame seeds or chopped peanuts.  Additional soy sauce or sriracha can be used, depending on taste

Lessons Learned/Advice:

  • my favorite pans are cast iron — virtually indestructible and they work well for stir fry. No need to have a wok.
  • running cold water or ice baths work equally well to stop the cooking — but only leave the vegetables soaking long enough to remove the heat

Vegan version:

  • stick with the peppers and green beans or add other vegetables
  • if doing both omnivore and vegetarian options, you’ll need two pans because the seared meat adds flavor to the omnivore version


Original recipe courtesy of Bon Appetit (March 2001) and Epicurious.com