Orange Chicken

Ok guys, I'm really excited about this one. This is probably one of the best dishes that I've ever made! Yeah, it's that good. This orange chicken reminds me of the orange chicken at Panda Express, except it's better because it's fresh and you know where all of the ingredients came from!

To make roughly 2 servings of this orange chicken you will need:

• 2 Tbs & 1 tsp CORNSTARCH
• 3 EGG WHITES
• 1 CHICKEN BREAST (roughly 10-12 oz.), cut into small chunks
• 1/2 cup ORANGE JUICE
• 1 Tbs SOY SAUCE
• 1 Tbs BROWN SUGAR, packed
• 1 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• Pinch of RED PEPPER FLAKES (you can always add more if you like spicy food!)
• 1 clove of GARLIC, minced
• About 1/2 inch of freshly grated GINGER
• VEGETABLE or PEANUT OIL, for frying
• Optional: 2 GREEN ONIONS, to top

Start off by whisking up the egg whites with 2 tablespoons of cornstarch using a fork in a medium sized bowl until it begins to get frothy. 

Add the chicken pieces and allow to sit for 5 to 10 minutes. 

While you are waiting on the chicken start heating about 2 inches of oil to 350 degrees F in a pot. 

Then mix the orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a nonstick skillet.

Heat the sauce on the stove for about 5 minutes over medium heat until it starts to thicken. While the sauce is thickening up, whisk together 1/4 cup of cool water with the remaining teaspoon of cornstarch. After the sauce has been heating for 5 minutes, turn off the stove and mix in 1 to 2 teaspoons of the cornstarch slurry. Stir for about 1 minute to further thicken the sauce. Then set aside.

Once the oil reaches 350 degrees F, use a pair of tongs to gently place each piece of chicken into the oil individually. If you try to add more than one piece of chicken at a time the chunks will stick together and you will have clumps of chicken pieces rather than individual pieces. Cook the chicken in the oil for 3-4 minutes.

Once cooked, take the chicken out of the oil and place it onto a paper towel to drain and cool for a few minutes.

Then, drop the chicken back into the oil for another minute to get it extra crispy! 

Remove from the oil and allow to drain on a new paper towel.

Lastly, toss the chicken in the sauce and give it a taste! (You're welcome!)

Serve the chicken over some noodles or rice and top with green onions! 

Writing up this post makes me want to go make it again! It was so good! I hope you enjoy!

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Orange Chicken

Ingredients:

• 2 Tbs & 1 tsp CORNSTARCH
• 3 EGG WHITES
• 1 CHICKEN BREAST (roughly 10-12 oz.), cut into small chunks
• 1/2 cup ORANGE JUICE
• 1 Tbs SOY SAUCE
• 1 Tbs BROWN SUGAR, packed
• 1 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• Pinch of RED PEPPER FLAKES (you can always add more if you like spicy food!)
• 1 clove of GARLIC, minced
• About 1/2 inch of freshly grated GINGER
• VEGETABLE or PEANUT OIL, for frying
• Optional: 2 GREEN ONIONS, to top

Directions:

1. Whisk up the egg whites with 2 tablespoons of cornstarch using a fork in a medium sized bowl until it begins to get frothy. 
2. Add the chicken pieces and allow to sit for 5 to 10 minutes. 
3. While you are waiting on the chicken, start heating about 2 inches of oil to 350 degrees F in a pot. 
4. Mix the orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a nonstick skillet. 
5. Heat the sauce on the stove for about 5 minutes over medium heat until it starts to thicken. While the sauce is thickening up, whisk together 1/4 cup of cool water with the remaining teaspoon of cornstarch. After the sauce has been heating for 5 minutes, turn off the stove and mix in 1 to 2 teaspoons of the cornstarch slurry. Stir for about 1 minute to further thicken the sauce. Then set aside.
6. Once the oil reaches 350 degrees F, use a pair of tongs to gently place each piece of chicken into the oil individually. If you try to add more than one piece of chicken at a time the chunks will stick together and you will have clumps of chicken pieces rather than individual pieces. Cook the chicken in the oil for 3-4 minutes. 
7. Once cooked, take the chicken out of the oil and place it onto a paper towel to drain and cool for a few minutes. 
8. Then, drop the chicken back into the oil for another minute to get it extra crispy! Then, remove the chicken from the oil and allow to drain on a new paper towel. 
9. Lastly, toss the chicken in the sauce and give it a taste!
10. Serve the chicken over some noodles or rice and top with green onions! 

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I got this recipe from the following website: http://www.foodnetwork.com/recipes/ree-drummond/orange-chicken.html

Soy Grilled Mahi-Mahi

My husband bought a grill a few weeks ago and since then we have been trying to use it as much as we can. Last week we decide to make some mahi-mahi for the first time and I have to say, it turned out pretty darn well! I had never had mahi-mahi before, so I wasn't really sure what to expect, but it turned out delicious! Mahi-mahi has a fairly mild fish flavor so it takes on the flavors that you season it with really well. We decided to go in an Asian direction and were both very pleased with the results!  

To make 2 servings of this delicious soy grilled mahi-mahi you will need: 

• 2, 6oz. MAHI MAHI FILETS (I think salmon would also be good!)
• 1/4 cup SOY SAUCE
• 1 & 1/2 Tbs RICE VINEGAR
• 1 Tbs SESAME OIL
• 2 Tbs GRANULATED SUGAR or BROWN SUGAR
• 1 tsp GARLIC POWDER
• 1/8 tsp CAYENNE PEPPER
• 1 GREEN ONION, sliced

Mix the soy sauce, rice vinegar, sesame oil, sugar, garlic powder, cayenne pepper, and half of the green onion in a medium sized bowl.

Next, add the mahi-mahi into the mixture and allow the fish to marinate at room temperature for about 15 minutes. 

While the fish is marinating get your grill ready. Heat the grill to medium-high heat. (You should only be able to hold your hand close to the grill for about 2-3 seconds.) If you don't have a grill, you could cook it on the stove just as easily. 

Once the grill is ready and the fish has been marinating for at least 15 minutes,  put the fillets on the grill top side down. Let the fillet cook for 2-3 minutes and then rotate it 45 degrees. Cook the fillet for 2-3 minutes in this position (if you have a seasoned grill this will give you criss-cross marks). Next, turn the fillets over and cook another 3-4 minutes. Overall, the fish should be on the grill for about 8-10 minutes. 

While the fish is on the grill, heat the marinade in a small pot on the stove. Simmer the marinade for a few minutes on the stove and then serve it as a dipping sauce alongside the fillets. Top with the rest of the sliced green onions.

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Soy Grilled Mahi-Mahi

Ingredients:

• 2, 6oz. MAHI MAHI FILETS (I think salmon would also be good!)
• 1/4 cup SOY SAUCE
• 1 & 1/2 Tbs RICE VINEGAR
• 1 Tbs SESAME OIL
• 2 Tbs GRANULATED SUGAR or BROWN SUGAR
• 1 tsp GARLIC POWDER
• 1/8 tsp CAYENNE PEPPER
• 1 GREEN ONION, sliced

Directions:

1. Mix the soy sauce, rice vinegar, sesame oil, sugar, garlic powder, cayenne pepper, and half of the green onion in a medium sized bowl.
2. Next, add the mahi-mahi fillets into the mixture and allow the fish to marinate at room temperature for about 15 minutes. 
3. While the fish is marinating get your grill ready. Heat the grill to medium-high heat. (You should only be able to hold your hand close to the grill for about 2-3 seconds.) If you don't have a grill, you could cook it on the stove just as easily. 
4. Once the grill is ready and the fish has been marinating for at least 15 minutes,  put the fillets on the grill top side down. Let the fillet cook for 2-3 minutes and then rotate it 45 degrees. Cook the fillet for 2-3 minutes in this position (if you have a seasoned grill this will give you criss-cross marks). Next, turn the fillets over and cook another 3-4 minutes. Overall, the fish should be on the grill for about 8-10 minutes. 
5. While the fish is on the grill, heat the marinade in a small pot on the stove. Simmer the marinade for a few minutes and then serve it as a dipping sauce alongside the fillets. Top with the rest of the sliced green onions.

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I found the recipe on the following website: http://www.kalynskitchen.com/2007/06/soy-grilled-mahi-mahi-recipe-with.html

Egg Drop Soup

One of my favorite things to get at Chinese restaurants is egg drop soup. I have always wondered how the soup was made but never knew how until recently. It actually turned out to be pretty easy!

To make 2 bowls of soup you will need:

• 2 cups CHICKEN BROTH
• 1/2 tablespoon CORNSTARCH
• 2 EGGS
• 1 GREEN ONION, chopped
• SALT & PEPPER to taste
• Optional: a few drops of SESAME OIL

Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove.

Whisk your eggs in a small bowl like you are making scrambled eggs. 

Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth.

Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!

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Egg Drop Soup

Ingredients:

To make 2 bowls of soup you will need:

• 2 cups CHICKEN BROTH
• 1/2 tablespoon CORNSTARCH
• 2 EGGS
• 1 GREEN ONION
• SALT & PEPPER to taste
• Optional: a few drops of SESAME OIL

Directions:

1. Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove. 
2. Whisk your eggs in a small bowl like you are making scrambled eggs. 
3. Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth. 
4. Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!

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Beef Enchiladas with Red Sauce

As I established in my post for chicken enchiladas with a green chili and sour cream sauce, I LOVE enchiladas! These enchiladas are filled with ground beef, green chilies, cheddar cheese, black olives, and green onions. They are then wrapped in corn tortillas and rolled in a red enchilada sauce. There are so many great flavors all wrapped up into these little enchiladas! They are perfect for a Mexican fiesta!

To make roughly 3 servings (about 10 enchiladas) you will need:

• 8 oz. GROUND BEEF (I used 80/20, but feel free to use whatever your normally use!)
• 1 small ONION, chopped
• 1 (4 oz.) can GREEN CHILIES
• about 10 CORN TORTILLAS
• 1 & 1/2 cup CHEDDAR CHEESE, grated
• 1 (2.25 oz.) can BLACK OLIVES, chopped
• 4-6 GREEN ONIONS, chopped
• 1/4 cup CILANTRO, chopped

For the sauce you will need:

• 1 & 1/2 tsp of CANOLA OIL
• 1 & 1/2 tsp FLOUR
• 1 (14 oz.) can of ENCHILADA SAUCE
• 1 cup CHICKEN BROTH
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1 Tbs FRESH CILANTRO, chopped

Preheat your oven to 350 degrees F. Whisk the oil and flour together in a medium sized saucepan. Then add the enchilada sauce, chicken broth, salt, pepper, and cilantro. Let the sauce simmer for about 20 minutes while you cook the beef.  

Saute the onion in a skillet until they just begin to turn translucent, then add the ground beef. Cook the beef until done and then stir in the green chilies. 

Heat up either a skillet or a large griddle and spray on a little cooking spray. Cook the corn tortillas for about 2 minutes on each side in order to make them easier to fill. (Doing this will prevent some of the cracking that usually happens when you try to roll corn tortillas.)

Once the sauce is done simmering, pour a little bit into the bottom of your baking dish so that it just coats the bottom. (I used a 10 x 10 inch pan, but you could use a 9 x 13 inch pan)

Now it's time to build the enchiladas! Once the tortillas have been cooked on each side, dip them into the red sauce. Make sure that the whole tortilla is coated! Then  layer on the beef mixture, cheese, black olives, green onions, and cilantro!

Next, roll up the tortilla and lay it in the baking pan seam side down! You may need to use a toothpick to keep it from unrolling until you get a few enchiladas into the pan.

Repeat this process until you either use up all of the beef mixture or fill you pan!

Pour the extra sauce over the top of the enchiladas...

...and top with any extra cheese, green onions, or black olives you have left!

Bake the enchiladas for 20 minutes or until the sauce is bubbly!

Top with any extra cilantro and then serve it up!

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Beef Enchiladas with Red Sauce

Ingredients:

To make roughly 3 servings (about 10 enchiladas) you will need:

• 8 oz. GROUND BEEF (I used 80/20, but feel free to use whatever your normally use!)
• 1 small ONION, chopped
• 1 (4 oz.) can GREEN CHILIES
• about 10 CORN TORTILLAS
• 1 & 1/2 cup CHEDDAR CHEESE, grated
• 1 (2.25 oz.) can BLACK OLIVES, chopped
• 4-6 GREEN ONIONS, chopped
• 1/4 cup CILANTRO, chopped

For the sauce you will need:

• 1 & 1/2 tsp of CANOLA OIL
• 1 & 1/2 tsp FLOUR
• 1 (14 oz.) can of ENCHILADA SAUCE
• 1 cup CHICKEN BROTH
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1 Tbs FRESH CILANTRO, chopped

Directions:

1. Preheat your oven to 350 degrees F. 
2. Whisk the oil and flour together in a medium sized saucepan. Then add the enchilada sauce, chicken broth, salt, pepper, and cilantro. Let the sauce simmer for about 20 minutes while you cook the beef.  
3. Saute the onion in a skillet until they just begin to turn translucent, then add the ground beef. Cook the beef until done and then stir in the green chilies. 
4. Heat up either a skillet or a large griddle and spray on a little cooking spray. Cook the corn tortillas for about 2 minutes on each side in order to make them easier to fill.
• Doing this will prevent some of the cracking that usually happens when you try to roll corn tortillas.
5. Once the sauce is done simmering, pour a little bit into the bottom of your baking dish so that it just coats the bottom. 
• I used a 10 x 10 inch pan, but you could use a 9 x 13 inch pan.
6. Once the tortillas have been cooked on each side, dip them into the red sauce. Make sure that the whole tortilla is coated! 
7. Layer the beef mixture, cheese, black olives, green onions, and cilantro onto the coated tortilla.
8. Next, roll up the tortilla and lay it seam side down in the baking pan! 
• You may need to use a toothpick to keep it from unrolling until you get a few enchiladas into the pan.
9. Repeat this process until you either use up all of the beef mixture or fill you pan!
10. Pour the extra sauce over the top of the enchiladas and top with any extra cheese, green onions, or black olives you have left!
11. Bake the enchiladas for 20 minutes or until the sauce is bubbly!
12. Top with any extra cilantro and then serve it up!

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I adapted this recipe from the following blog: http://jamiecooksitup.net/2011/09/ground-beef-enchiladas/

Grow Your Own Green Onions (Scallions)!

See the green onions in the picture above? I grew them!!! And it was super easy! All you need is green onions, a glass, and water! Next time you buy green onions chop off the bottom 2 inches and throw them in a glass of water. After about two weeks they will grow back and look the same as the day you bought them! (You will need to refill the water every few days.)

I have noticed that after the first re-growth they do not grow as fast (I am assuming because of a lack of nutrients since the onions are just in water). If you want to be able to continuously re-grow them, simply plant them in some soil and water regularly. When you plant them make sure that the bulbs (the bottom inch) are covered by soil. Make sure that a little bit of the onion is still poking out of the ground though.

Day 1:

Day 3:

Day 14:

Whenever you want green onions just use a pair of scissors to cut off how much you need! (I harvested mine all at once.)

How to Stir Fry!

My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 

So, step 1, chop your protein and all of your veggies into bite sized pieces. 

Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.

When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)

Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for 2-3 minutes, or until the protein is cooked through.

Once cooked, take the protein out of the pan and set it aside in small bowl.

With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.

Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!

Cook the first round of vegetables for about 2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)

Then add the next round of vegetables and cook for another 1-2 minutes.

Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.

If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 minute.

Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.

Yummm!

Remove from the heat, serve over rice, and enjoy!

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Stir Fry

Ingredients:

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

Directions:

1. Chop your protein and all of your veggies into bite sized pieces. 
• The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 
2. In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
3. When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. 
• If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
• Cooking over high heat is one of the most important things when stir frying.
4. Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl. 
5. With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
6. Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes. 
• Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
7. Then add the next round of vegetables and cook for another 1-2 minutes. 
8. If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
9. Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
10. Remove from the heat, serve over rice, and enjoy!

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My husband found this recipe for how to stir fry on the following website: http://allrecipes.com/howto/super-easy-stir-fry/