These are my go-to’s for a quick and easy weeknight meal. I make some sort of stir-fry at least twice a week, sometimes even for breakfast!
PANTRY:
Kosher salt*
Noodles (soba, udon, rice)
Rice (jasmine, brown basmati)
Nuts (almonds, peanuts, pistachios)
Sesame seeds (white & black)
Coconut milk (unsweetened, not-light!)
Curry (red and green) paste
Chicken stock (I love to make my own, but low-sodium in a box works too)
Vinegars (apple cider, rice, black vinegar)
Oils (grapeseed, walnut, toasted sesame) keep the last two in the fridge
Peanut butter
Soy sauce (I like low-sodium Tamari)
Sriracha
Sambal Oelek
Fish sauce
Honey
Sake/Mirin (not labeled cooking wine, often has a lot of sodium)
Dried mushrooms (shiitake)
Tea
Veg:
Onions
Green onions
Garlic (fresh)
Ginger (fresh)
Lemongrass (freezes well, just cut in 3″ lengths)
Thai basil (Italian basil is a good sub)
Lime
Sweet potatoes/squash
Asparagus
Snow peas
Green beans
Broccoli
Bok choy
Cabbage
Spinach
Edamame
Kimchi
FREEZER:
Chinese sausage
Fish (cryo-vac’d)
Shrimp
Pork tenderloin
Chicken breasts (cryo-vac’d)
Top-sirloin
Ground turkey/beef/chicken
SAUCES/PASTES:
Gogujang (Korean pepper sauce)
Soy/tamari sauce
Hoisin sauce
Oyster sauce
Fish sauce
Chili garlic sauce
Miso paste
Tamarind paste
BASIC DRY HERBS/SPICES
Red chili pepper flakes
Coriander (ground and whole)
Curry powder
Onion powder
Garlic powder
Chili powder
Cinnamon (+ sticks)
Paprika (I like smoked)
Peppercorns
Cumin (ground or whole)
Cayenne
Garam Masala
Za’tar
Sumac
Turmeric
Curry powder (sweet & hot)
