20 minute dinner: My favorite stir-fry

Strangely enough, my finicky kids love almost any kind of Asian food. Chinese, Japanese, Thai…it’s all good. As a result, I cook a lot of stir-fry. Here’s my favorite stir-fry sauce (and I’ve tried a million), from Mollie Katzen’s Still Life with Menu. It’s from her recipe for Kung Pao Tofu, and, although it doesn’t taste like the Kung Pao I’ve had in restaurants, it’s delicious all the same.


5 T. rice vinegar
1 T. brown sugar
3 T. soy sauce
2 T. dark sesame oil
crushed red pepper to taste
1 1/2 T. cornstarch

Heat oil in a pan (I like my nonstick wok) and stir-fry whatever sliced vegies your family likes. I include tofu, but cooked chicken would work well, too. Whisk together the sauce, pour it on top, and stir till the sauce thickens. Serve immediately, over hot rice, topped with peanuts.

Other 20 minute dinners:

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