A while back, I started looking at headboards and fell in love with one that I saw on the Pottery Barn website. Unfortunately, it was more than I could afford, but I realized that it might be possible to make something similar by attaching a fireplace mantel to an old door that used to be in our old house. Making headboards out of doors is fairly common, but I used to be hesitant just because I typically thought they looked very much like doors. By combining a mantel with the door, this problem is diminished.
If you are handy, you could make your own mantel, but I am not that handy, so I purchased one from Santa Clara Studio on Etsy. I requested a custom size and they were happy to accomodate this request. I specified the dimensions of the door because I wanted the mantel to fit over the door, making it easy to attach. If you are interested in buying the exact same mantel, here is a listing of the one I asked to be customized to my specifictions:
I think it was also important that it is a mantel installed using a French cleat. This meant that there was a hollow space behind the shelf where it was easy to install the shelf over the door using a series of L-brackets.
In addition to screwing the mantel onto the door, it was also necessary to add some boards at the bottom to elevate the headboard and provide a place to secure the headboard to the bed frame.
Once the headboard was secured to the bed frame, it was time for the fun part, decorating the bed! I used my old Laura Ashley bedding that I have owned since the 1980s. It has been a long time, but I still love it!
I also added some throw pillows, including a personalized pillow that I also purchased on Etsy.
Do you love stir fry, but find the prep work tedious? I felt the same way until I learned some easy short cuts that not only cut back on my prep time, but also meant less clean up time. One of those short-cuts involved the mixture of garlic, ginger, scallions, and red pepper flakes that add complex flavors to my stir fries. No matter what meat or vegetables I cook in my stir fry, I always make a little well in the center and quickly fry some aromatics in it before adding a sauce. Unfortunately, it takes a long time to mince the aromatics small enough that we don’t end up biting into a big, unappetizing hunk of garlic or ginger. I could use the food processor, but I don’t want to get it dirty for such a small job. I also don’t want to have to buy ginger every time we have a stir fry and ginger doesn’t really last all that long. The solution that works for us is to prepare enough aromatics for several stir fry dinners at once and then freeze them in ice cube trays.
4 heads peeled garlic (about 8 oz once peeled or 1 cup minced)
2 oz peeled ginger (about 1/4 cup minced)
Whites of 16-20 scallions
1 TB red pepper flakes (optional, adjust according to heat preferences)
¼ cup sesame oil
Unless you love chopping food into tiny bits, use a food processor to mince the garlic, ginger, scallions, and red pepper flakes. I try to process until it is just short of a puree.
Spoon the mixture into an ice cube tray in 1 TB portions, making about 18 portions. Press the aromatics in tight and then spread the sesame oil over the top where it can soak in and fill in any holes before freezing.
When you are ready to make a stir fry, get an aromatic flavor cube out as soon as you start cooking. This will allow it to thaw a little before mixing into your stir fry. I set the cube near the pan to help the thawing process. This mixture can also be used to flavor a marinade for grilling meat.
Simplify stir fry with aromatic flavor cubes. Happy Cooking!
I have a minor obsession with centerpieces. Over the years, I have tried one thing after another, never satisfied with my efforts. I guess it is important to me because centerpieces are usually the focal point of any dining room, so I want ours to make a statement. Unfortunately, sometimes that statement was, “I am too tall to have a conversation over” or “I am really easy to knock over”. More than once it turned out to be, “I looked good on Pinterest, but I don’t work in real life”. Even when a centerpiece was attractive, the look was always marred by the practical items that needed to stay on the table for meals. Finally, it occurred to me–why not make those functional items into one centerpiece? Doing so had the added benefit of allowing us to stop moving items to and from the table every day.
There are many possibilities for a container in which to place your centerpiece items. The one that I used is technically a condiment server. When I was looking for just the right item, I also looked at trough planters, caddies, old wooden toolboxes, and even copper fish kettles. I especially wish I had seen this gorgeous wine trough to use as a centerpiece. Etsy has some great options, but I also looked on Amazon and Ebay.
The item that I eventually bought is 18″ long, which allows space for me to place food on either end when we eat. If you have a long table, you might go as long as 24″ or possibly longer. As you can see, mine is divided into sections, but I am not sure that I would choose a sectioned centerpiece again unless the sections were at least 7-8 inches wide. This would have allowed the trivets to fit in without angling them. Also pay attention to the height of the items that you want to put in there. These sections are 4″ deep and my salt and pepper shakers are just barely tall enough to easily access. If you use a shallower container, you might use jelly jars or other containers to hold items upright.
The items to put in your centerpiece depend entirely on what you typically need at the table. For us, that meant napkins, trivets, salt & pepper shakers, silverware, and the pink-striped tea towels that we use as place mats. You could also consider other condiments than do not require refrigeration. Another possibility would be placing all of your serving spoons in your centerpiece.
I hope that you are inspired to design your own useful centerpiece. Happy Decorating!
When I first started gardening, I chose flowers ENTIRELY based on looks…I was so superficial back then. I scoffed at those who bought petunias. They were so boring.. I was only going to plant the less common flowers. No impatiens for this girl! So, I planted those unusual flowers. Some of them made it and some of them didn’t. At first I thought it was due to my inconsistent watering. After I improved my watering by using drip irrigation (see here), I realized that it hadn’t been just my poor caretaking, it was also my flower choices. Turns out, the flowers that I so readily scoffed at were probably so common because they were much easier to grow than the flowers I was choosing.
Cool-Season Annuals. I realized that I was wasting a lot of money buying plants that didn’t have much of a chance where I live, so I started making a list of the flowers that I bought in the spring and then taking an inventory in August to see what was still blooming. If a plant didn’t make it to August for two consecutive years, it was downgraded to a “maybe” plant. I didn’t want to completely stop buying all of the flowers that petered out in the heat, because that would mean giving up some of my favorites. Instead, I bought very limited quantities of flowers such as alyssum, pansies, and lobelia and planned for their demise. In other words, during the spring, I would enjoy these short bloomers next to longer-blooming flowers. Once they died or flowering slowed considerably, I would pull them out to make additional room for the flowers that had proven to be longer blooming. Another option is to wait for cooler weather in the fall when these flowers may bloom again.
Heat Tolerant, but Require Deadheading. I also noted that, for some flowers, it wasn’t about the heat. For instance, geraniums and marigolds do well in the heat, but they require deadheading to keep blooming. I began to also limit these to small quantities, no more than I was willing to deadhead. Similarly, Cosmos and Zinnias do well in the heat, but require deadheading to keep blooming. For these, the solution was a cutting garden, the frequent cutting of flower bouquets means an abundance of these flowers for most of the summer.
My Top Ten. The ten cottage annuals chosen for this list do well in containers, even when temperatures top 100 degrees. They do not require deadheading, although a few will benefit from being cut back by half midway through the summer. I usually do this shortly before we go on vacation. We return to find the flowers blooming even better than before they were cut back.
Torenia. It is a mystery to me why torenia, also known as wishbone flower, is not more widely grown. It is incredibly adaptable, doing well in both sun and shade. Heat doesn’t seem to affect it one little bit, it just keeps on trucking. I now only buy the Summer Wave series from Proven Winners. Any other cultivars have been a disappointment. The above photo was taken of two Violet Torenia plants and one double impatiens, midway through the summer; they were even larger by fall.
Euphorbia. These tiny white flowers that resemble baby’s breath are a versatile filler in both sun and shade. Don’t over water, it is drought tolerant. Euphorbia is exceptionally easy to take cuttings from and some also overwinter this plant indoors. “Diamond Frost” is a favorite.
Petunias. Petunias are known as a flower for full sun, but in my area, they seem to do well even in partial shade. Although deadheading may increase the number of blooms, I find it sufficient to cut them back about halfway once in the middle of summer. Petunias seem adaptable to a variety of watering conditions. They come in a rainbow of colors, but I am partial to the pink and purple varieties. If I could afford to do so, I would love to buy dozens of the expensive cultivars, but I am always satisfied with the less expensive plants that I buy in six packs.
Angelonia. Also known as Summer Snapdragon, Angelonia requires full sun and is fairly drought tolerant. Most varieties grow over one foot tall. It is sometimes helpful to cut these back once during the middle of summer. The Serena series is grown from seed and easiest to find, but I prefer Proven Winner’s Wedgewood Blue when I can find it.
Bacopa. The little white flowers of this delightful plant continue to bloom in part shade to full sun, as long as they are not allowed to dry out. If blooming slows, cut back once about halfway during the summer. Bacopa drapes beautifully over the side of a planter. In addition to this white, it also comes in pink and purple.
Double Calibrachoa in early summer.
Double Calibrachoa in late summer
Calibrachoa. Once you have grown this prolific bloomer, it is easy to see how it earned it’s nickname, Million Bells. Single Calis looks like mini-petunias, while the double Calis look like mini-roses. It comes in several colors, but I am partial to this Double Pink Calibrachoa. As pictured here, Calibrachoa fills in the planter, as well as spilling over the edge. Calibrachoa needs full sun and be careful not to over water.
Impatiens. Of all the flowers I buy, I depend most on lovely impatiens, also known as, “Busy Lizzies”. There are now some more expensive varieties that do well in sun, but I love the inexpensive varieties that I can afford to buy by the flat to brighten up the shady areas of my garden. In recent years, I was surprised to realize that my impatiens can also do well in sun. The above variety is called Blue Pearl, although they are pink. Impatiens require regular watering.
Salvia. Although these Victoria Blue Salvia were purchased as annuals, many plants often return after a mild winter…or perhaps they just self sow. Salvia are known for their drought tolerance. Be sure to check the projected height of any salvia before purchase. Some grow too tall for smaller containers. Salvia are best in full sun, but also do well in partial shade.
Verbena. While I love the many shades of verbena, most that I have tried required some cutting back for continued blooming. Not so with these little Imagination Verbena. Verbena do well in partial shade to full sun. Although they tolerate some dry conditions, they seem to flower best when kept continuously moist. These verbena are especially useful for adding height to containers.
Vinca. As a beginning gardener, I could not tell the different between impatiens and Vinca to save my life. Even today, I pay more attention to the foliage, than the flower. Vinca, also known as periwinkle, does well in full sun and is fairly drought tolerant. For me, the plants stay relatively small, but still provide a nice pop of color.
Honorable Mention: The following flowers also do well in heat and do not require deadheading: Pentas, Lantana, Scaevola, Begonia, Moss Rose.
Spend less time deadheading and more time relaxing in your garden.
I didn’t particularly like the gas fireplace insert that came with our older home, but a new one was not in the budget. My next thought was to buy a fireplace screen to cover it up, but they were all expensive, unattractive, or you could see through them, which rather defeated the purpose. When I fell in love with an old stained glass window in an antique store, I knew that I had to have it, but could it serve as a fireplace screen if I attached some shelf brackets? I decided to buy it and figure out the “how to” later.
After some thought, the answer came after I bought the shelf brackets and realized that the metal part inside could be unscrewed and turned upside down, such that the large part where the screw was inserted was at the bottom and the smaller part was at the top. Once the screw was attached to the stained glass window, the window sat on the brackets, even without wood glue.
Still, for added strength and stability, I used wood glue and secured the bond with C-clamps to dry overnight. Incidentally, I chose these particular shelf brackets because the open design would allow me to easily attach the C-clamps.
Once the brackets were attached, I taped off the glass and painted all of the wood black.
It should be noted that a fireplace screen such as this should not be placed in front of an open flame. Our fireplace has a gas insert, so all flames are behind glass. A fire lit up the stained glass, but we just don’t light our fireplace all that often. I eventually tried Christmas lights hung on a couple of nails behind the glass. Much better!
The warm lights give the room a nice amber glow at night.
Please click here for a printable list of tools, materials, and instructions.
Living Wreath. Have you ever seen a planter like this and thought it would be too difficult to use? I had purchased this wire living wreath form before I started using drip irrigation, but I quickly learned there was no easy way to keep it hydrated. It was awkward to water with a hose and plunging it into a tub of water frequently enough to keep the impatiens hydrated just wasn’t practical. The solution was a loop of tubing going around the inside of the wreath with 4 emitters attached. Another alternative would be using a small length of drilled soaker tubing inside the form.
Birdbath. Do the birds in your garden have to miss their baths during dry weather? We have many birds in our backyard and they just love this little birdbath. It only took a few seconds to fill when I was hand watering, but once I didn’t need to hand water anymore, I didn’t always feel like making a trip out to fill it on a hot day. I could have hung an emitter over the side, but that would have ruined the look of this birdbath. The solution was hiding a drip emitter over a branch in the dogwood tree overhead. It drips into the birdbath while my flower containers are receiving water from their drip emitters.Difficult-to-Reach Containers. At one point, I had my many containers around the fence line of our property receiving water, but I still had to go out daily to water this urn in the middle of our garden. When we went on vacation, I would run a temporary line of tubing to it, but that was not a permanent solution because the tubing would show and/or accidentally be mowed. The solution was using a slim piece of PVC pipe with the drip tubing inside of it and burying it between the nearest flower bed and this urn. It took less than an hour to dig a shallow trench and bury a piece of PVC with the drip irrigation inside. In just a short time, the grass had filled in and the tubing was no longer visible. It’s been quite a few years and this solution is still going strong!
Container Water Garden. Have you ever made a container water garden? They are so easy and fun! For the first one that I made, I just hung an emitter inside it to keep the water garden full. You could not easily see the tubing behind the plants. I later learned to bring the tubing up through the planting hole before plugging it with plumber’s underwater epoxy putty.
Fairy Gardens. Do you have a fairy garden? I love these tiny little pots that go in a fairy garden, but how could I possibly keep something so small hydrated during our long, hot summers? I learned that I could insert the tip of an emitter into the bottom of each little container. This one is a little tricky because you have to bury the emitter with it facing directly up and then fiddle with it a little until it stands up straight. I think it’s well worth it! For more about creating your own fairy garden, see Magical Lights in the Fairy Garden.
Butterfly Puddlers. Did you know that butterflies benefit from the nutrition that they find in mud puddles? For more on that, read this. My latest project is hanging a drip emitter over some sandy, salted mud to make a butterfly mud puddler. The emitter could be hung in a tree or on a Shepard’s hook overhead. You could even just identify a hanging flower container that starts dripping pretty quickly when watered and move away some mulch underneath to make your butterfly mud puddler there. We will see if this works. It isn’t terribly attractive, is it? Hopefully the butterflies won’t mind!
I hope that you found a fun project to use in your garden! Happy Gardening!
For years, I avoided using drip irrigation because it seemed entirely too complicated and expensive. My garden suffered…and died, died, died. Year after year, I would attempt to go on vacation in July by trying different systems such as cotton wicks plunged into 5-gallon buckets of water or flooding plants before leaving by using all types of stakes that attached to 2-liter bottles. I finally caved and decided that I had to either try drip irrigation or stop buying plants altogether. Within minutes of receiving my first kit, I realized that I should have started much sooner. Drip irrigation is SO EASY and it saves oodles of time and aggravation! While there are some reasonable costs involved, there are also many savings. For starters, plants live instead of dying! That means fewer plants to purchase. Furthermore, less water is needed since hydration is provided directly to the roots without wetting the foliage.
Where to buy. I started with a container garden drip irrigation kit and that is likely best for any beginner because it has everything that you need to get started, including some 1/4″ tubing. I have used both the Raindrip Automatic Container and Hanging Baskets Kit and the Irrigation Direct Drip Irrigation Kit for Container Gardening on Patios & Decks . I found it best to start with a small kit to see if it was something that I indeed wanted to use. Once I decided to expand my container garden even more and even use drip irrigation in my flower beds, I began ordering the additional parts that I needed directly from Irrigation Direct. However, I have also seen drip irrigation supplies at local retailers such as Orscheln’s, Menard’s, Home Depot, and Lowe’s.
Specifications. On the Irrigation Direct website, they list the flow rate per hour needed to water each size of kit offered. For instance, their large drip irrigation kit for containers would water an estimated 60 emitters at a max flow rate of only 30 gallons per hour. If your spigot would fill a five-gallon bucket at least six times in an hour, you are good to go! Some large containers may require two or more emitters. It should also be noted that, to have adequate water pressure, you cannot have a continuous line of tubing longer than 50 feet.
Connect to the faucet spigot. You will start by hooking up the following items to the faucet spigot in this order:
Barbed adapter connects to the tubing which carries the water out to your plants.
Add an emitter to each container. You then just cut a piece of that tubing near each plant, insert a Tee, and then attach another piece of tubing which is connected to an emitter that drips into your pot. SO EASY!
Which timer should you buy? Some kits include a timer, but after trying several different timers, I have found the Orbit Programmable Timers to be the most reliable and easiest to use. You can buy them with one, two, or three outlets. I started with the single-outlet timer which watered a lot of containers, but I eventually expanded so much that I needed two outlets to accommodate two different watering zones. More recently, I added a third outlet to accommodate a few containers that require very little water. With that said, I think it likely that a single outlet would meet the needs of most gardeners.
Setting the Timer. You will turn the dial counterclockwise to set the current time, a start time, duration, and frequency for each outlet. The plus and minus buttons are used to make these desired adjustments. If you buy a two- or three-outlet timer, the arrows are used to choose which outlet you are programming. All timers also have a manual option that can be used to turn on the water without waiting for the desired time.
How much water? Depending on the outdoor temperature, I set the timer to water 1-2 times per day for 10-20 minutes per cycle. If we receive a fair bit of rain, I simply push the rain-delay button on the timer and watering is delayed for 24 hours.
Fall Maintenance. Every fall, I cut off the tubing from the barbed adapter and bring everything that connects the spigot to the tubing inside, all in one piece. This includes the timer.
Spring Maintenance. In the spring, I insert fresh batteries into the timer and then switch out the old washer for a new one before hooking the timer to the spigot. You may also need a new barbed adapter to attach the tubing. Then, I turn everything on and walk the lines to make sure each emitter is still working. Invariably, a few emitters will need replacing or a tube needs reattaching.
Using drip irrigation has increased my gardening success and enjoyment immeasurably. To read about some fun and creative ways to use drip irrigation, please see 6 Creative Uses for Drip Irrigation.
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I have boxes and boxes of vacation photos and memorabilia that I always plan to put in a scrapbook someday when I have the time. On trips in more recent years, I have promised myself that I would translate my digital photos into a beautiful Shutterfly album as soon as I returned home. It really shouldn’t be that hard to preserve our memories in these ways but somehow life always gets in the way once we return home. That is why, when I saw a Pinterest photo of a school box with enough supplies to create a scrapbook while still on the road, I knew that I had to try it! I immediately created my own portable scrapbook studio in a small pencil box. Unfortunately, my motto in life sometimes seems to be
Supplies. Does one really need all of these supplies to make a travel scrapbook on the road? Not even close! All that is really needed is a book or binder with paper and a pencil box with scissors, adhesive, and a pen or marker. Still, I had a lot of fun having all these extras. Here is a list of what I took in my portable scrapbooking studio.
Where to buy. Most of the items on this list can be found at hobby stores such as Hobby Lobby, JoAnn’s, and Michael’s. However, I also found some items at Amazon, Wal-mart, or Etsy. While searching for travel journals on Pinterest, I saw the cutest “You are Here” stamp. I looked absolutely everywhere for a similar one, but they were completely sold out. I was thrilled that the nice folks at Simon’s Stamps were able to custom make a similar one for me for a reasonable price.
Binder. After looking at some different Smash Books and Scrapbooks, I ultimately decided to go with this customizable 3-ring binder that I ordered on zazzle.com. I then used a three-hole punch to punch holes in some Kraft paper cardstock to use as the pages.
I actually found that I was able to be much less of a perfectionist creating this book than I am creating more formal scrapbook or Shutterfly albums. I didn’t work on the book everyday, I would just catch up whenever I felt like it, sometimes that was in the hotel if my husband was watching something that did not interest me. Mostly, though, I worked on the road which was a nice distraction since we were sometimes on the road for several hours per day.
My biggest splurge was definitely this Instax printer which was a birthday gift from my husband. I initially wanted this completely adorable pink Instax camera, partially because it is the PERFECT shade of pink. In the end, I decided to go with the printer instead because it is a lot smaller. Plus, when you take a photo with the Instax camera, that is the photo that you are going to get, good or bad. The printer gives you the option to choose a photo from your iPhone and even edit it before printing, if you want. I had an instant camera in the 1980s, I wanted every shot to be good and choosing the printer helped me to do that.
You need to have a Wi-Fi connection, so I always printed my photos in the hotel at night. It is actually quite simple to use. You will need to download the Instax Share app onto your phone and insert the batteries and film into the printer. Here is how to print a photo from your phone:
Crop/edit the photo that you want to print and save it on your phone before opening the Instax app.
Turn on your Instax printer.
On your phone, choose Settings->Wi-Fi and choose Instax when it comes up under “Choose a Network”. You will need to repeat this anytime the printer has turned off, even briefly.
Open the Instax Share app on your iPhone.
Select, “Choose from Photos”
Select the photo that you want to print
If preferred, choose edit to rotate the photo, edit text or apply filters (optional)
Select Connect and Print.
The phone will tell you how much film you have left. The power shuts off pretty quickly after printing. The quality is fairly good, but not perfect, it definitely has that old retro vibe, as you can see in the upper right of this layout.
The washi tape came in handy for a variety of purposes, but I especially loved using it to make pockets with a half piece of cardstock.
My husband was not happy about my decision to buy a selfie-stick, but we usually come back from vacations with almost no photos of the two of us together. It’s important to me to have photos like that because the memories are the best part of a vacation!
I brought along a manila envelope and, as we visited different places, I would put brochures, maps, and other scraps into it until I could cut them up and glue them onto the pages.
I was going for an old-fashioned, retro vibe in this book, so I found a lot of old blank postcard printables on-line before we left and printed them on cardstock to use as journaling cards. To go with them, I searched google images for retro postcards of the places we would be visiting and then printed those out to use on my pages. I also like the look of these a lot more than the overpriced postcards that we found in shops along the way.
I probably should have spent more time journaling, but these postcards that I wrote out were more journaling than I have ever taken the time to do on a vacation, so this was an accomplishment for me! If you are reading these journals, you might want to know that I am a genealogy nut and we were stopping at some of our ancestors graves along the way. Or, as my husband joked, visiting my “dead kin”.
I also had fun using my “You are here” stamp, old school embossing label maker, and the fun embellishments that I brought along to enhance each page.
I hope that you found some ideas to help you preserve your memories, even while you are in the midst of making them! Happy travels!
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I fell in love with Asian food the first time that I ate it. And by first time, I am not referring to the canned chow mein that moms like mine served in the 1970s. No, I fell in love with real Asian cooking at the homey Asian restaurants I could not afford to visit very often during my years as a poverty-stricken university student. So, I decided that I would make my own. How hard could it be? I added chicken, a ton of different vegetables at once, and doused the pan with stroke-inducing amounts of soy sauce before eating the whole mushy mess over Minute Rice. Let’s just say, it was a bit disappointing.
Once I finally learned how to properly make a stir-fry, I realized that it is not so hard once you understand some very basic steps. Once you master those basic steps, the options for a successful dinner are endless. We have a stir-fry at least once a week and every one is at least a little different than the last. Additionally, stir-fry is a fairly healthy cooking method of cooking. It can be accomplished with minimal fat and you can include a large portion of vegetables in your final dish. This post is not a recipe for stir-fry, but rather a general description of the method, so that you can pull together a stir-fry from ingredients that you have on hand. Here are some ingredients to keep on hand:
A stir-fry also does not require any special equipment. I recall a college classmate who was from Asia laughing at the idea of using a wok. She said that she just used a large skillet. You will also need a knife, cutting board, measuring cups and spoons, and a wooden spoon.
If you are going to make rice or noodles with your stir-fry, start preparing that first because you want it to be done before your stir fry. As long as you drain the noodles or keep the rice covered and off-heat, they will not be ruined while you finish your stir-fry. Your stir-fry, however, will be ruined if you are waiting for your starch to cook before you eat it. One final note, I beg you to use a delicious rice like basmati or jasmine, or at least brown rice. I deeply regret all the years that I wasted eating tasteless Minute rice. I stock up on a large bag of basmati rice at the Asian market about an hour from where we live, but I have also seen these rices at our small Wal-mart.
Step 1. Prepare all of your ingredients BEFORE you start cooking. Once you start cooking, things move quickly and you will not have time to quickly chop some more vegetables without ruining what you already have in the pan. You can choose from a lot of different proteins, but our favorites are chicken breast, shrimp, steak, pork chops, and tofu. All of these will brown best if you dry them out with some paper towels before cooking. You will also want to chop up your vegetables into bite-sized pieces. This is probably the most tedious part of preparing a stir-fry, but there are lots of options to avoid this. For instance, you can buy pre-cut vegetables in the produce, salad bar, or frozen section of your supermarket. There are even some canned options to keep on hand like water chestnuts, bamboo shoots, and baby corn. One of my favorite strategies is to buy vegetables that are already bite-sized, like sugar snap peas. It is usually best to use only 2-3 types of vegetables.
Be sure to go ahead and mix your sauce at this time, as well. Please see the end of this post if you need a sauce recipe.
Step 2. Heat 1 TB canola oil over medium high heat. Watch this very carefully and add your protein IMMEDIATELY when you see a tiny bit of smoke coming off the pan. You need to add right away when this happens because letting your oil smoke for too long could lead to a fire. It’s important to have a really hot pan, however, if you are going to get a nice sear on your protein. Once you add the protein, wait at least a couple of minutes before stirring; it is ready to stir when it isn’t sticking to the pan too much. Then, stir every 1-2 minutes until the protein is just cooked. You will then need to remove the protein from the pan to keep it from being overcooked and to give the vegetables a chance to cook evenly. I skipped this step for years because I didn’t want to dirty another plate, but that was a big mistake. Now, I just use one of the plates that we will be using for dinner.
Step 3. Heat another 1 TB canola oil until you see it shimmer in the pan and then add your vegetables. This part can get a little tricky because you don’t want to add all of your types of vegetables at once. If you do, then some will be overcooked and some will be undercooked. There are also individual differences in how crisp people like their vegetables, but hopefully this chart will be a good starting point.
Step 4. Use your wooden spoon to create a well in the middle of the vegetables. Add 1 tsp. canola oil or sesame oil and then immediately add your aromatics. Aromatics include garlic, ginger, red pepper flakes, and the white part of scallions. If you aren’t sure how much to use of each aromatic, I recommend about 1 TB minced garlic, 1 tsp minced ginger, 2-3 scallion whites, and/or a pinch of red pepper flakes. Mash this mixture around in the well for about 30-seconds-1 minute until the ingredients become aromatic (see what I did there?). Then, mix all of the vegetables in with the aromatics.
Step 5. Give your sauce a quick stir, making sure the cornstarch is incorporated. Then, add the sauce and protein into the pan. Stir for about 1-2 minutes, just until the sauce slightly thickens.
If desired, you can add a garnish such as chopped scallion greens, bean sprouts, herbs, nuts, or seeds to your final dish.
Do you need a sauce recipe? There are so many interesting and complex sauces out there, that I almost hate to share this one because it is quite basic. However, it is a good sauce to start with because it is versatile, and has just a few easy-to-find ingredients.
1 cup chicken broth (Better than Bouillon soup starter is an acceptable substitute)
1 heaping TB cornstarch
1/4 cup soy
2 TB brown sugar
1 TB rice vinegar
Kicking it up a notch:
Use peanut oil, instead of canola since it tolerates a higher temperature.
Use sauce recipes with more interesting ingredients like rice cooking wine (e.g., sake, mirin), oyster sauce, fish sauce, curry powder or paste, coconut milk, hoisin, or chili sauce.
Learn how to “velvet” your protein with cornstarch and egg white.