Love Stir Fry?🤔 Try Refika’s “JAR FRY” Technique 😍 Prepare Once ➡️ Eat for the WHOLE WEEK 🤩 

I have developed a stir fry technique that is going to save tones of time for you. Keywords are simple; SHOP, CHOP, STORE, COOK and EAT! You buy and chop seasonal vegetables of your choice and store them in jars in an particular order. Another small jar for marinating your meat, chicken or tofu. Then refrigerate them for the whole week and finally- and the most delicious part- cook them whenever you want in 8 minutes! It basically is a healthy, easy, fun and colorful rainbow in a jar 😍
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The basic rules of storing in jars,
1. Put the ingredients in the jar in cooking order. The one that cooks easiest at the bottom and the one that cooks slowest at the top.
2. All the vegetables must be dry. This is essential to be able to store them for a longer time.
3. Don’t put any juicy ingredients in the middle of the jar, (like tomato) they might rotten the other vegetables much quicker.
4. Don’t put any ingredient that is already going bad. This will shorten the storing time as well.
5. Try to put the rainbow in your jars! Eating the rainbow is good for your health.
6. Chop the ingredients in different shapes. Chunk, dice, chop, wedge, julienne… Different cuts will add an extra dimension to your dish!
7. Use seasonal ingredients. This rule is not only for this technique but also a rule for great cooking!
Meat Jar Fry
Servings: 2
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 8-10 minutes
200 g fillet steak, cut into strips
3 cloves garlic, mashed
2 tablespoons olive oil
2 tablespoons vinegar, if you are going to cook immediately. A teaspoon would do great for refrigerating or discard vinegar to store them for longer
1 tablespoon pomegranate sour, (also known as pomegranate molasses)
A pinch of salt
A pinch of black pepper
A pinch of red pepper flakes
Jar Order from Bottom to Top:
2 sprigs of springs onion, white parts thinly, green parts roughly chopped
1 handful of soybean sprouts
1 red bell pepper, julienne/ cut into strips
1 small zucchini, chopped
1 small carrot, julienne,
1 handful peanuts
4 small cloves garlic, peeled
For Cooking:
2 tablespoons of olive oil
• Marinate the meat with garlic, olive oil, pomegranate sour, vinegar, salt, black pepper and red pepper flakes in a small jar.
• Place the spring onions, soybean sprouts, red pepper, zucchini, carrot, peanuts and garlic in a jar with this order.
• Refrigerate them until the time you want to cook. Vegetables can last up to a week if they are dry but the meat- especially with marinade- can last up to 3-4 days. Discarding vinegar can make them last for longer.
• It is time to cook! Heat the olive oil on high heat in a wok or large frying pan.
• Add the marinated fillet steak and cook for a minute. Don’t stir so the meat can be seared.
• Add in the garlic cloves and peanuts from the jar and cook for another minute.
• Add the carrots and shake the pan- or just stir- to cook them evenly.
• Continue with adding the zucchini and red pepper by the order and give them roughly a minute to cook.
• You can add soy sauce or season with salt at this step.
• Put in the soybean sprouts and cook just for 15 seconds more.
• Last, but not least add in the spring onions and turn the heat off.
• Transfer in a large dish and dig in immediately!
Chicken Jar Fry
Servings: 2
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 8-10 minutes
2 chicken tights, cut into strips
2 tablespoons sweet chili sauce
1 teaspoon honey
1,5 tablespoons soy sauce
1 clove of garlic, mashed
1 teaspoon corn or wheat starch
Jar Order from Bottom to Top:
8 sprigs of parsley, chopped
2 handfuls of sliced white cabbage (120 gr)
4 asparagus, chopped
5 baby corns, halved
1 small carrot, sliced into circles
1 red onion, cut into wedges
2 tablespoons sesame seeds
For Cooking:
2 tablespoons olive oil
Rest of the recipe is in the comments ⬇️⬇️
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