I am always saying this about everything I make, but I really mean it:  Chinese style stir-fry is so easy to make and really versatile.  Most of the dishes I make can be adapted to the way you eat,what you have on hand or simply to accommodate a craving that particular night.  When you cook for kids and with kids, adaptability is absolutely essential.  If I can’t substitute an ingredient I don’t happen to have,I won’t be making it that time or probably ever. 

So with versatility in mind, I’ll list what we used, but I urge you to use what you have or like. The fun part about making a stir-fry is to introduce vegetables to your kids that they normally wouldn’t give a try and watch them chow down.  Anytime I get resistance, I tell them to lick it first.  After that one lick, they bite – then swallow - and come back for more.

The key to a stir-fry is preparing all of your ingredients ahead of time.  The cooking is very quick to you have to be able to add it right away without taking the time to chop or clean.  Of course, for the kids, this process is also enjoyable.

CHINESESTIR-FRY NOODLES

2 packages of fresh Chinese noodles

½ lb. lean meat sliced into strips – pork or beef (or even fish)

2 peppers – sliced and cut into 2 inch pieces

½ lbs. snow peas – stems trimmed

1 small leek or several scallions – sliced into small rings

1 small piece of fresh ginger, grated

1 tbsp. rice wine vinegar

2 tbsp. low-sodium soy sauce

1 tbsp. sesame oil

1 tbsp. agave or sugar

2 tbsp. cornstarch – separated

½ cup of water

2 tbsp. soy sauce

½ cup of water

olive oil for frying

Toss the meat with one tbsp of cornstarch.

Make the sauce. Add the vinegar, soy, sesame oil and agave to a small bowl or cup and stir until well combined.  Add one tbsp of the cornstarch to the sauce and stir until completely dissolved.  Add ½ cup of water to this mixture.

Combine 2 tbsp of soy and ½ cup of water and set aside.

Heat 2 tbsp of olive oil on medium-high heat in a skillet.  Add ginger and leeks.  Stir until softened (about1 min.).  Add peppers to the pan and continue to stir until somewhat softened (about 2-3 min.).  Add the snow peas last and cook for another minute.  When adding vegetables, start with those that require the longest cooking times and end with those that require the least. Remove the vegetables from the pan once they are finished cooking.

Working quickly, add the fresh noodles and water/soy mixture.  Toss to coat the noodles and meat.

Return the cooked vegetables to the pan with the noodles and meat.   Toss to coat everything with the sauce (about a minute or two).  If the sauce thickens too much, add a couple more tbsp of water until you get the consistency you want.

Remove from the pan and serve immediately.