Stock up on day-old red and green peppers on sale or celery, onions, or other veggies. Chop them up and freeze them to use later. You can do the same thing with any vegetable you've bought that seem to be "on the turn" to avoid throwing them away. To use later, defrost or throw into a stir-fry for a quick meal.
By Lynda from Kearny, NJ
This page contains the following solutions.
When I want a stir fry but don't want to do all the prep work, I use a bag of Broccoli Slaw. It's already cut into thin match stick size. It has carrots and cabbage in there, too. Use just as you would for any stir fry recipe.
I stir fry quite often with fresh veggies. In order to get everything cooked properly, I need to add the different ingredients separately: first onions; then harder veggies that need to be softened, like carrots; then soft ones like broccoli or chard, that only need to cook briefly.
I have never been able to get my husband to eat stir fries with rice, so in desperation I started using hash browns instead.
When adding frozen veggies such as broccoli, cauliflower, etc. to a stir fry, thaw the veggies first. I know the directions say not to thaw, but whenever I followed those directions, my veggies would be overcooked.
My son recently moved away from home and has been asking me for cooking tips for some of his favorite foods. I have made stir fry about once a week for my family for many years.
I recently made stir-fry from a recipe. It was pretty simple: tofu, onions, peppers, tomatoes, mushrooms, salt, pepper, garlic powder, and basil. I stir-fried it for about 15 minutes. The consistency was pretty good, a tiny bit on the dry side. But the taste was bland.
