The Pantry Capsule: Stir Fry

  • Author: Lauren Daniel
  • Yield: 4 Servings 1x
  • Category: Global Flavors


Part of our Pantry Capsule series, this super simple stir fry is full of flavor and can be a peanut sauce or a traditional style stir fry, plus offers the option of choosing your favorite  protein. Gluten free, dairy free, vegetarian options.



  • 1 lb meat of protein, I used chicken thighs (other great options: tofu, shrimp, beef)
  • 1 bag of frozen oriental vegetables
  • 2 cloves garlic, chopped
  • 1 half onion, chopped
  • ½ tsp ginger
  • ½ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp pepper
  • Optional: 1 cup frozen edamame, 1 tbsp sesame seeds
  • 1 ½ c rice or quinoa, uncooked


  • 4 tbsp aminos or soy sauce
  • 2 tbsp honeys
  • 1 tsp ginger
  • 1 tsp oil
  • 2 tbsp water
  • 1 clove garlic, minced
  • Optional, for a peanut sauce: 2 tbsp peanut butter or nut butter of choice (Pic’s is my favorite!)


  1. Cook rice or quinoa with broth or water.
  2. Measure sauce ingredients in a small bowl and whisk together, set aside.
  3. Heat a saute pan with oil on medium, add onions and saute until clear (about 3-4 minutes), then add protein and garlic, cook through.
  4. In the same pan add frozen veggies, spices, and salt and pepper and stir for 3 minutes, then pour sauce over mixture and stir for 2 more minutes.
  5. Serve over cooked rice or quinoa and sprinkled with sesame seeds.