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How To Make Stir-Fry Freezer Meals

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I lived off packaged stir-fry dinners from the freezer section for the meliorate part of my 20s. As easy every bit it is to throw together a spur of the moment stir-fry dinner, at that place were many nights when all I wanted to do was open a package, dump information technology in a pan, and have dinner prepare — and let'southward be honest, there are still plenty of nights like these.

I stopped buying those frozen meals when I lost my love for the gloppy, overly-sweet sauces (and some of their unpronounceable ingredients), but since we've been talking nearly stocking our freezers with ready-made meals this month, I got to thinking: Could I make my own frozen stir-fry repast? The answer is a solid yeah!

(Epitome credit: Emma Christensen)

I'll be honest — I actually wasn't certain this was going to piece of work. Nutrient companies have powerful chillers to instantly freeze nutrient, vacuum sealers to protect it from freezer burn, and teams of researchers to nail down the perfect process, plus all those unpronounceable ingredients to ensure perfect flavor and texture in the finished dish.

Turns out that yous don't need all that. All you lot demand is your dwelling house freezer, a sheet pan, some freezer containers, and the patience to get it all done. The last, cooked dish is easy, surprisingly tasty, and definitely hits the spot — information technology'due south none the worse for its time in the freezer, and it takes just 10 to fifteen minutes to prepare for serving. Even the chicken is tender and flavorful! Granted, this stir-fry tin can't really compare to one made fresh, but for something that requires zero thought to warm up at the cease of a long day, I give this a standing ovation.

I used a very basic stir-fry hither, more or less post-obit our beginner stir-fry recipe. I poached the chicken and sliced it earlier freezing, so chopped the vegetables and froze them raw. Freezing these ingredients in a single layer on a sheet pan earlier transferring them to freezer containers ensures that they freeze individually instead of in a solid cake — this makes it much easier cook them quickly and evenly down the road. I as well prepped a few servings of rice and the stir-fry sauce itself.

Basically, you get everything you lot need for dinner in 1 neat package. Open up, dump in pan, dinner is served. Awesome.

(Prototype credit: Emma Christensen)

I'm sure there are some skeptical raised eyebrows and questions out there. Let me address what I think volition be some of the main ones:

Why Bother?

Prepping these freezer stir-fry meals is no modest undertaking. A lot of piece of work goes into making but a few of these pre-packaged meals. Honestly, it'southward really non worth it if you lot're only making ane or 2 just to have for dinners later on in the week.

Withal, it is very much worth it for the following situations:

If you're anticipating a busy period ahead, similar a new infant, terminal exams, or long hours at piece of work
If you want to assist a friend prepare for a busy period ahead, like a new baby, final exams, or long hours at work.
If you lot want to stock the freezer for a son, daughter, or other loved 1 cooking on their ain.

I dearest that these stir-fry dinners are something different than the usual heavy, cheese-laden casseroles that we commonly pass around in times like this. They're piece of cake for people with even the most rudimentary kitchen skills to warm upward for dinner, and these freezer dinners actually taste good. Y'all can swap out the ingredients in either the stir-fry or the sauce to add some variety or cater to someone's particular nutrient loves.

(Image credit: Emma Christensen)

Then Much Packaging! Is That Actually Necessary?

Part of what makes both shop-bought frozen stir-fry dinners and this homemade version work and then well is that the individual components are kept separate and are then reheated in a specific lodge. This ensures that everything finishes at the same time and nothing gets overcooked. Dry out chicken and soggy vegetables are no 1'due south idea of a expert dinner.

So, yes, y'all'll take much amend success with these dinners if y'all parcel everything separately. I like to apply plastic freezer numberless because it'south easy to press out near of the air (which helps dull down freezer burn) and they take up less space in the freezer — the private ingredients get in small-scale bags and then they all go packed into a large gallon-sized bag to make the meal piece of cake to grab. I don't use that many plastic numberless in general and I also re-utilize all my plastic bags until they literally fall apart, then I feel ok nigh using them here. If yous prefer and take the space in your freezer, you lot can definitely use small storage containers made of glass or plastic and either necktie them together or pack them into a larger container.

You tin also vacuum-seal the ingredients in their own bags — this is actually ideal if your planning to freeze the dinner for more than a month or ii.

Can I Supercede the Chicken/Peppers/Peas/Sauce with Something Else?

Yep! This is more than near technique than recipe. You might start with the recipe I requite below, just and so y'all can certainly branch out into your favorite vegetables, proteins, and other ingredients.

I feel confident that you lot can use this technique with chicken, pork, beefiness, or even seafood. You lot'll demand to adapt the initial cooking time and possibly the technique — apply whatever method you prefer to melt the meat, only simply cook it until information technology is barely done to avoid overcooking it later. You can as well use tofu! I recommend baked tofu, though I feel that this will piece of work with extra-firm tofu as well. Tofu does not need to be precooked.

For the vegetables, quick-cooking veggies are generally best, like peppers, snap peas, beans, and the like. Tougher vegetables, like broccoli, carrots, and asparagus, will practise best if briefly blanched before freezing. They don't need to be cooked through, only blanching helps retain the flavor and texture in these vegetables and gives them a head start when cooking the stir-fry. Have a look at this tutorial for more than info:

egg-free
dairy-gratis
fish-free
peanut-free
tree-nut-free
shellfish-complimentary

Per serving, based on

servings. (% daily value)

Calories 216
Fat 7.4 g (11.4%)
Saturated ii.0 thou (ix.8%)
Carbs 19.i g (6.four%)
Cobweb i.5 g (five.9%)
Sugars four.v chiliad
Poly peptide 16.2 g (32.3%)
Sodium 338.5 mg (xiv.i%)

Ingredients

For the stir-fry base:

ane/ii cup
uncooked white or brown rice
3/4 to 1 pound
craven breasts or thighs (substitute pork, beefiness, or tofu)
two cloves
garlic, smashed
1
bay leaf
i
bell pepper (or other vegetable, equal to 1 cup chopped)
1 cup
sugar snap peas (or other vegetable, equal to 1 loving cup chopped)

For the stir-fry sauce

2 tablespoons
soy sauce
2 tablespoons
dry sherry
2 tablespoons
h2o, chicken broth, or vegetable broth
two tablespoons
brown sugar
1 tablespoon
rice wine vinegar
1 teaspoon
sesame oil
1 teaspoon
cornstarch, optional for a thicker sauce

To cook:

Bowls
Large skillet or wok (non-stick is ok)

Instructions

Prepare the rice: Set the rice co-ordinate to its parcel directions, or follow this tutorial for How to Cook Rice on the Stovetop. When done, spread the rice on a baking sheet to cool, then transfer to freezer bag or container. Refrigerate until prepare to freeze with the other ingredients.
Poach the Craven: Identify the chicken in a pot and add the garlic and bay leaf. Cover the chicken with a few inches of water. Bring to a full boil over medium-high oestrus, and then plow the heat to low, cover the pot, and let the chicken simmer until cooked through and the interior registers 165°F on an instant-read thermometer, 10 to thirteen minutes depending on the thickness of the chicken.
→ Pork or beef can besides be poached in this manner. You tin can also cook the meat on the stovetop or grill — cook until but barely cooked through. Tofu does not demand to exist pre-cooked.
Slice the Chicken: Cut the chicken into thick slices, then cut each slice into bite-sized pieces. Make sure that the pieces are as uniform in shape and thickness as possible.
Transfer the Craven to the Blistering Canvas: Line the baking sheet with parchment and lay the chicken in a single layer over 1/iii of the baking sail (go out room for the vegetables). Some overlapping is ok, just avoid big clumps of chicken. If needed, lay a 2nd canvas of parchment over the first layer of chicken and lay the remaining chicken on top.
Prepare the Vegetables: Piece the pepper (or other vegetables) into bite-sized pieces. Trim the ends from the sugar snap peas.
Transfer the Vegetables to the Blistering Sheet: Arrange the vegetables in a single layer over the remaining space on the baking sheet. Some overlapping is ok, simply avoid big clumps. If needed, lay a second sheet of parchment over the first layer of vegetables and lay the remaining vegetables on summit.
Freeze Until Solid: Freeze the vegetables and chicken until solid, at least four hours or overnight.
Packet the Ingredients into Freezer Bags: Place the frozen chicken in 1 pocketbook and the frozen vegetables in a second bag. Brand sure to press as much air out of the numberless as possible. Alternately, vacuum-seal the ingredients.
→ Tool Tip: If you lot don't have a vacuum-sealer, the best way to become the nigh air out of a plastic bag is to add together the ingredients, partially close the top, and then suck out the remaining air with a straw.
Prepare the Sauce: Whisk together the ingredients for the sauce, then pour it into a freezer pocketbook. Press out as much air as possible before closing and make sure the bag doesn't have any holes or leaks.
Package the Stir-Fry Dinner Together: Place the bags of chicken, vegetables, rice, and sauce in a large plastic bag or freezer container. Print or write out the Preparation Instructions (below) and place in the bag. Press out as much air as possible before sealing.
Freeze for Up to 3 Months: These freezer meals are best eaten with in a few months. Unless vacuum-sealed, the ingredients will gradually outset to develop freezer burn.
Rut Up the Stir-Fry Meal for Dinner: Follow these instructions for assembling the final dish, which will have most 10 to 15 minutes.

Recipe Notes

To Heat Up & Serve the Frozen Stir-Fry Meal

Defrost Sauce: Remove the stir-fry dinner from the freezer. Place the sauce in a basin of hot tap water to thaw.
Heat Rice: Transfer the rice to a microwave-condom container, cover loosely, and rut for 2 minutes. If not fully warmed, go along heating in thirty second bursts until warm. Go on covered and set aside. Alternatively, the frozen rice tin be added to the skillet with the vegetables.
Cook the Chicken: Warm two teaspoons of oil in a large skillet (like a bandage-iron skillet) or a wok over medium-high heat. When the oil is warm, add the frozen chicken. Spread the chicken into a single layer and melt, stirring occasionally, until the chicken develops gold spots and is warmed through, four to 6 minutes.
Add the Vegetables: Add the frozen vegetables to the skillet with the chicken. Cook, stirring occasionally, until the vegetables are hot and well-baked-tender, iii to 5 minutes.
Mix with the Sauce: Pour the warmed sauce over the chicken and vegetables. Stir until the sauce is thickened and coats all the ingredients, most 1 minute.
Serve: Serve the stir-fry over rice. Leftovers will continue refrigerated for up to a week.

This recipe was originally published August 2013.

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Emma Christensen

Correspondent

Emma is a old editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Ameliorate Beer. Check out her website for more cooking stories.

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Source: https://www.thekitchn.com/how-to-prepare-your-own-frozen-stirfry-dinners-cooking-lessons-from-the-kitchn-193932

Barrios Awalinis