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JAR FRY is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
I have developed a stir fry technique that is going to save tons 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 a 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 ????
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Meat Jar Fry:
- 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 discarding 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 of garlic, peeled
For Cooking:
- 2 tablespoons of olive oil
Chicken Jar Fry
- 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
Vegetarian jar fry:
Jar Order from Bottom to Top:
- 1/2 cup cooked jasmine rice, boiled with a good pinch of salt for 8 minutes
- 2 sprigs of spring onion, white parts thinly, green parts roughly chopped
- 1 small carrot, diced
- 1 handful of green beans, halved lengthwise
- 1 handful walnut, roughly chopped
- 1/2 onion, sliced into semicircles
- 2 cloves of garlic, peeled
For Cooking:
- 2 tablespoons of olive oil
- 2 eggs
Instructions
The basic rules of storing in jars:
- 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.
- All the vegetables must be dry. This is essential to be able to store them for a longer time.
- Don’t put any juicy ingredients in the middle of the jar, (like tomato) they might rotten the other vegetables much quicker.
- Don’t put any ingredient that is already going bad. This will shorten the storing time as well.
- Try to put the rainbow in your jars! Eating the rainbow is good for your health.
- Chop the ingredients in different shapes. Chunk, dice, chop, wedge, julienne… Different cuts will add an extra dimension to your dish!
- Use seasonal ingredients. This rule is not only for this technique but also a rule for great cooking!
Meat Jar Fry
- 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 by 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
- Marinate the chicken with honey, garlic, starch, sweet chili sauce, and soy sauce in a small jar.
- Place the parsley, white cabbage, asparagus, baby corn, carrot, red onion, and sesame seeds in a jar with this order.
- 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.
- It is time to cook! Heat the olive oil on high heat in a wok or large frying pan.
- Add the marinated chicken and cook for a minute. Don’t stir so the chicken can be seared.
- Add in the onions and carrots, then shake the pan- or just stir- to cook them evenly.
- Add the other vegetables with the order and give each roughly a minute to cook.
- Finally, add the parsley and turn off the heat.
- Transfer to a large dish and dig in immediately.
Vegetarian jar fry:
- Place the cooked jasmine rice, spring onions, carrots, green beans, walnuts onions and garlic cloves in a jar with this order.
- Refrigerate them until the time you want to cook. Vegetables can last for up to a week if they are dry.
- It is time to cook! Heat the olive oil on high heat in a wok or large frying pan.
- Add in the onions and garlic cloves and cook for a minute on high heat.
- Add in the walnuts and give it a good stir.
- Add the green beans and carrots with the order by giving them roughly a minute to cook, stirring occasionally.
- Beat the eggs in a bowl.
- Make a circle in the centre of the pan and pour in the eggs. Scrape with a spatula until the egg is cooked.
- Finally, add the spring onions and cooked rice then stir until mixed.
- Turn the heat off.
- Transfer in a bowl and pour some soy sauce and enjoy your delicious vegetarian jar fry!
Enjoy
Let us know what you think of today’s JAR FRY tips, tricks, and hacks!
