Love Stir Fry????? Try Refika’s “JAR FRY” Technique ????

Instructions

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

1. Marinate the meat with garlic, olive oil, pomegranate sour, vinegar, salt, black pepper and red pepper flakes in a small jar.
2. Place the spring onions, soybean sprouts, red pepper, zucchini, carrot, peanuts and garlic in a jar with this order.
3. 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.
4. It is time to cook! Heat the olive oil on high heat in a wok or large frying pan.
5. Add the marinated fillet steak and cook for a minute. Don’t stir so the meat can be seared.
6. Add in the garlic cloves and peanuts from the jar and cook for another minute.
7. Add the carrots and shake the pan- or just stir- to cook them evenly.
8. Continue by adding the zucchini and red pepper by the order and give them roughly a minute to cook.
9. You can add soy sauce or season with salt at this step.
10. Put in the soybean sprouts and cook just for 15 seconds more.
11. Last, but not least add in the spring onions and turn the heat off.
12. Transfer in a large dish and dig in immediately!

Chicken Jar Fry

1. Marinate the chicken with honey, garlic, starch, sweet chili sauce, and soy sauce in a small jar.
2. Place the parsley, white cabbage, asparagus, baby corn, carrot, red onion, and sesame seeds in a jar with this order.
3. Refrigerate them until the time you want to cook. Vegetables can last for up to a week if they are dry but the chicken- especially with marinade- can last up to 3-4 days.
4. It is time to cook! Heat the olive oil on high heat in a wok or large frying pan.
5. Add the marinated chicken and cook for a minute. Don’t stir so the chicken can be seared.
6. Add in the onions and carrots, then shake the pan- or just stir- to cook them evenly.
7. Add the other vegetables with the order and give each roughly a minute to cook.
8. Finally, add the parsley and turn off the heat.
9. Transfer to a large dish and dig in immediately.

Vegetarian jar fry:

1. Place the cooked jasmine rice, spring onions, carrots, green beans, walnuts onions and garlic cloves in a jar with this order.
2. Refrigerate them until the time you want to cook. Vegetables can last for up to a week if they are dry.
3. It is time to cook! Heat the olive oil on high heat in a wok or large frying pan.
4. Add in the onions and garlic cloves and cook for a minute on high heat.
5. Add in the walnuts and give it a good stir.
6. Add the green beans and carrots with the order by giving them roughly a minute to cook, stirring occasionally.
7. Beat the eggs in a bowl.
8. Make a circle in the centre of the pan and pour in the eggs. Scrape with a spatula until the egg is cooked.
9. Finally, add the spring onions and cooked rice then stir until mixed.
10. Turn the heat off.
11. Transfer in a bowl and pour some soy sauce and enjoy your delicious vegetarian jar fry!