Camping Stir Fry
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Here’s another complete meal with meat, veggies, and rice. Fresh ingredients are great, but this is camping so canned ingredients might make more sense.
This can be served over plain white rice, or make seasoned rice or a packaged oriental rice side dish.
Camping Stir Fry
Category
Camping and Cast Iron Cooking
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 1-2# of meat – beef, pork or chicken options. For the best flavor and cost I prefer sirloin steak, pork shoulder steak, or boneless chicken thighs. This is also a good way to use leftover meats. I usually marinate the meat ahead of time in soy or teriyaki sauce.
- 2-3 Tbsp oil – peanut oil is very good for this.
- 1/2 onion, chopped coarsely
- 1 bell pepper, chopped coarsely
- 1-2 carrots, sliced coarsely
- 1-2 celery stalks, sliced coarsely
- 2-3 cloves garlic, minced
- Other fresh veggies are good – broccoli, cabbage, green beans, etc. Cut into bite sized pieces.
- Canned oriental veggies add flavor and texture – such as water chestnuts, baby corn, bean sprouts, etc.
- Seasonings – oriental 5 spice, curry powder, cracked pepper, etc. You probably won’t need salt because of the soy sauce.
- Sauces – soy sauce for sure, but there are a variety of other oriental sauces you can use such as hoisin, plum, fish, sriracha, and teriyaki. A couple drops of sesame seed oil adds an authentic touch.
- Serve over rice.
Instructions
- Cut the meat into strips or bite size chunks. If the meat is raw, you will cook this first. If the meat is cooked leftovers, you will add this last.
- Cut up the veggies – coarsely chop the aromatics, and keep the other pieces bite sized; think of pieces you can pick up with chop-sticks.
- Preheat your skillet with high heat, and add 2-3 Tbsp of oil when hot.
- If the meat is raw, cook this first. Fry the meat in batches, turning it it frequently with a spatula until it is browned and firm. Remove from the skillet.
- Fry the aromatic veggies (onion, pepper, carrot & celery) until soft. Add the garlic towards the end so that it doesn’t burn.
- Season to taste with oriental 5 spice, curry powder, and cracked pepper (start with 1 tsp, 1 tsp, and 1/2 tsp respectively).
- Turn the heat down to medium or medium low.
- Add the meat back to the wok, along with the rest of the veggies.
- Add 1/4 cup of soy sauce or any other sauces you would like to use. If you would like a thicker sauce, use Hoisin.
- Stir and cover with a lid to heat through.
- Taste and adjust seasonings.
- Serve over white rice or fried rice.