Want dinner in 10 minutes? The best way to achieve A Ten-Minute Meal is to dust off the wok and crank up the heat. No wok? Not a deal breaker! Use a 12-inch skillet and have a plate nearby to transfer cooked food and avoid over cooking. Use this week’s spring stir fry mix and your favorite protein to make a super quick dinner that’s crunchy and colorful. We like this recipe.
Some canola oils have a high smoke point, which makes it a solid choice for frying/using at high temps. PLEASE promise us you’ll have all the fans on and a window open, just in case. Alright, thank you.
Now, here are the keys to making a really good stir fry:
1. Cut everything to the same size. Uniformity is crucial because it ensures all your bites are cooked evenly and in the same amount of time. Cut the tofu/chicken/pork/whatever into small cubes that can cook through in just a few minutes.
2. Have everything you need within reach. Make sure the oil, the garlic, all your ingredients are right there. It’s a quick process, so you’re going to throw stuff in perhaps more rapidly than your usual cooking speed, and this isn’t a dish you should walk away from to rummage through the pantry. That being said, it’s easy! This is not a stressful meal. Enjoy it!
This Week’s Field Goods Favorite
Spring Stir Fry Mix
The stir-fry mix is a colorful combination of julienned carrots, red cabbage, purple daikon and white daikon. Cooks in just a few minutes in a hot wok or pan, and is great with any kind of finishing sauce. It’s also really nice as a raw salad with a ginger dressing!