Holy Spoons

The gift of hospitality sometimes comes with food.

The Vague Recipe Stir-Fry


Alright, so this one was a bit of a seat-of-the-pants experiment, but it turned out pretty great! The amounts are vague and the exact ingredients are flexible as well (hence the picture of an empty wok on a- rather dirty- stove). Still, this seemed worth posting to me. It was, after all, both tasty and super easy. Serves 4 (medium) or 3 (large).


  • 3 chicken breasts
  • About 3 cups vegetables and such (wow, is that unhelpful or what? Listed below is what I used, but you could probably use just about anything)
    • about 1/3 onion, diced (you may want more; that’s just what we had on hand)
    • 4 green bell peppers, chopped (literally the tiniest peppers I have ever seen- they were roughly the size of sad nectarines- so if you have normal-sized bell peppers in your fridge, you’ll probably only need 2)
    • 4 handfuls baby carrots, halved and sliced (somewhere in the neighborhood of 6-8 oz.)
    • 4 stalks celery, chopped
    • Handful of rather old sugar snap peas, found lurking in the vegetable drawer
  • Marinade (double; set half aside):
    • 1/2 cup low sodium soy sauce
    • 1 1/2 tbsp olive oil
    • 6 tbsp honey
    • 10 drops toasted sesame oil (comes through pretty strong; if you don’t like the flavor just reduce or omit this)
    • 1 1/2 tbsp rice wine vinegar
    • 3 tsp garlic powder
    • 3 tsp onion powder
    • 2 tsp ginger powder
    • salt and pepper to taste
  • 2 cups basmati rice (done in rice cooker- add a splash of white vinegar to prevent clumping)
  • Additional:
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 5 drops toasted sesame oil
    • To taste:
      • Chinese 5 spice
      • Garlic power
      • Onion powder
      • Ginger powder
      • Salt and pepper


  1. Combine all marinade ingredients and stir well. Set aside half for use in cooking later. Pierce each chicken breast several times with a fork (to help with absorbing the marinade) and toss to coat. Marinate, covered and refrigerated, for at least 1 hour.
  2. Preheat the 2 tbsp olive oil, 5 drops toasted sesame oil, and 2 minced garlic cloves in a wok on the stove.
  3. While the wok heats up, wash and chop vegetables. Toss with the reserved marinade. Remove chicken from its marinade and chop into bite-size pieces.
  4. Add the chicken to the wok and toss to coat in olive oil. Then stir in vegetables along with their marinade.
  5. Cook over medium heat for fifteen minutes, stirring frequently, until most of the liquid has evaporated.
  6. Adjust seasoning. I added 2 hefty shakes each of onion and 5 spice; a shake each of ginger and garlic; and several twists of the grinders for sea salt and pepper. The flavor was pretty mild but definitely not bland. Really it’s up to you.
  7. Serve over rice.

NOTES: As I said before, this recipe is vague and flexible. You could easily substitute beef, tofu, beans- pretty much anything for the chicken and it would still work.

About aeronwynn

22. Recent college graduate. In the absence of a summer job, I needed something to do. That something turned out to be cooking (also running, but the cooking is going better).

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This entry was posted on July 25, 2015 by in Uncategorized and tagged , , , , , .
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