What kind of stir fry do you prefer?

[Jim Franklin]

Lately we have been picking up a blend of vegetables, Asian, Italian, etc. and braise or boil pieces of chicken.

[Diane Likens]

Broccoli. Carrots. LOTS of sweet & red onion. A few snow pea pods. Before stir frying, we infuse canola oil with grated ginger and crushed garlic. About a tablespoon of that infused oil in the wok, heated until it's starting to smoke. The veggies stir fry for about 5 minutes or so, then are removed from the heat while they're still crisp. Then they get a little squeeze of lemon or lime juice & a sprinkling of zest, then chopped green onions. If we don't have any citrus in the house (and this is rare), we might sprinkle a little prepared teriaki sauce on the veggies.

I prefer my stir fry without meat, though back in our Florida days we may have tossed in a few shrimp.