Stir frying is probably something you don’t think about or do often unless you grew up on it and it became a comfort food for you. When we think of comfort foods I’m not sure a lot of people think of stir-fry as one, but when you make it and enjoy the taste and textures, you’ll probably agree that it can be a comfort food.

I make stir fry more often in the colder months but last night I made some for dinner and realized that spring, summer and fall is the ultimate time for stir-fry due to the huge variety of fresh, local, in-season vegetables. In fact, your stir-frys will change with the seasons and that keeps it interesting while still keeping meal-time simple.

Last night’s stir fry included squash and kale from my garden, snap peas from the local farm stand, sweet Vidalia onions, mushrooms, organic chicken breast Julienned while partially frozen, toasted sesame oil, grapeseed oil, and low-sodium soy sauce with a small dash of red pepper flakes.

While I chopped veggies and cooked the chicken I simmered brown rice to serve the stir-fry over; you can use rice, quinoa, millet, farro or any other whole grain.

Cooking isn’t difficult if you just keep the ingredients simple and in season and if you keep your mind open. I hadn’t made stir-fry in quite some time until last night, I decided to make it a few times a week and each meal will be different because each time I make it I will use whatever vegetables tickle my taste buds for the day.

I use a wok and I love my wok made by Le Crueset but don’t sweat it, use a large frying pan if you don’t have a wok.

Crispy, crunchy, fresh & satisfying!