This month’s recipe from the 3-5s class comes from Julie, mother of Jane, who writes:

“I am a big fan of stir fries and I basically riff off of an Andy Ricker recipe I saw in the WSJ. Andy Ricker is the owner/chef at Pok Pok so I guess this is supposed to be Thai but since I never have Thai soy sauce or holy basil at home, my version is more just generic Asian. Kids seem to love the salty-sweetness.”


Julie’s Awesome Stir Fry


2 tbs soy sauce

2 tbs fish sauce (I use 3 crabs)

1 teaspoon white sugar


Everything else:

1 tbs neutral oil

4 cloves minced garlic (break out the breath mints!)

1 tbs minced (or grated) ginger

Lots of quick-cooking veggies (broccolini/tuscan kale/baby bok choy)

Protein of choice

Cilantro/scallion whites


Brown up to 1 lb. of protein. Ground chicken/pork/beef is the easiest but if I’m feeling more ambitious I’ll sear some thinly sliced steak. I take my time with tofu–extra firm always and I try to drain and press it on paper towels in the fridge for at least an hour. Then I’ll saute slices until golden brown. I can’t stand when tofu crumbles and prefer it when it’s a little more meat-like. Anyway, remove cooked protein.


In a hot pan add oil.  Sauté garlic and ginger for 30 sec. Cook veggies then add protein back. Then stir in sauce and let it stew a bit. Then, bam: garnishes and a ton of sriracha. Does this even count as a recipe? It’s too simple!