I've heard that the secret to stir fry is to cut all the ingredients to be the same size so that it cooks at the same rate. Also, it can't be too big for those chopsticks!
Hi, I stir fry at least once a week with whatever I have on hand. Here is what I do.
I always start the rice first. I use a rice cooker because, for some reason, I could never get the rice to cook correctly. It is always perfect with my little cooker.
Then I chop up my veggies in similarly sized pieces: strips or large chopped pieces, usually. I don't use frozen veggies unless I don't have anything else because I think they get too mushy. I like them to be crisp! I try to divide my veggies in sections: onions, garlic and mushrooms first, then hard veggies like carrots, then soft ones like peas or broccoli. That is the order I'll add them to the pan.
Then I cut up my meat, often chicken. That way, I can use the same cutting board and then sanitize it. Sometimes I will marinate the meat in a teriyaki, ginger or soy sauce overnight first.
Heat up the oil in the pan so the onions will sizzle when added. Cook them for a minute then add the meat. Brown it and then add the harder veggies. I'll add some soy and water at this point and put a lid on for a few minutes, to steam the veggies. Then I take it off and add the rest. You can make one up easily by adding soy, garlic, ginger and water together, sometimes I put in cornstarch to make it thicker too. I had a good cookbook with my first wok that I use occasionally for inspiration.
Serve it over rice with soy or extra sauce. I've also cooked up ramen noodles and added them at the end instead of rice. Makes a nice change. If you have leftover stirfry but no rice left, you can add it to ramen for lunch the next day!
Here are some stir fry recipes that I've posted on ThriftyFun:
i agree with allison, you can make stir fry out of anything growing in your garden and a little meat. i've used everything from broccoli, zuchini, mustard greens, cabbage, you name it! even a little tomato.
since i usually make stir fry to stretch meat or to get rid of the produce in the fridge i rarely use frozen veggies. to make it different from time to time i might use fire oil (hot pepper oil) or sesame oil found in the grocery store with the oriental foods. have fun
Stir-Fry Pork with Ginger
Submitted By: Jenny Au
A simple Chinese dish, this is best served with steamed rice. The wine and ginger gives the dish its fragrant smell.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 2 servings
2 tablespoons vegetable oil
1/2 inch piece fresh ginger root, thinly sliced
1/4 pound thinly sliced lean pork
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon Chinese rice wine
Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.
I use the frozen mixture of broccoli, carrots, and cauliflower with my stir fry cause thats what we like. My mom uses the stir fry veggies and she loves them. I got some snow peas and bean sprouts to add to my next one when I went shopping today. Yummmm.
I don't think you really need a recipe for stir fry. Just cut some meat into bite-size pieces and throw them in the pan with some olive oil and soy sauce. When the meat starts to get done, throw in whatever veggies you have on hand, with more soy sauce. Ginger and garlic taste good too. Cook some rice at the same time. It makes a pretty quick dinner, especially if you use frozen veggies already chopped. I haven't made this in a while but now I'm getting hungry for it... maybe I'll make some tonight.
Here is an easy stir fry recipe that would work well with beef or pork. The dark brown sauce it makes is delicious! You could also substitute any veggies used in stir fry recipes; some are: baby corn, water chestnuts, broccoli, cauliflower, zuccinni. Serve this recipe over steamed or fried rice.
1 1/2 pounds top round steak or sirloin -- cut into strips
1/4 cup dry sherry -- optional (I use beef broth)
1/4 cup reduced-sodium soy sauce
1 tablespoon ginger, freshly grated
2 cloves garlic, pressed (or more)
2 teaspoons sesame oil
(found in the Asian section of your grocery store)
2 tablespoons cornstarch
4 tablespoons vegetable oil -- divided
12 ounces mushrooms -- sliced
6 ounces snow peas (frozen if fresh aren't available)
In a large bowl, combine sherry or broth, soy sauce, ginger, garlic,
sesame oil and cornstarch; pour over meat strips, stirring to
In a large skillet or wok, heat 2 tablespoons of the oil over a
medium high heat.
Add mushrooms and pea pods, stir frying until pea pods are
bright green and mushrooms are wilted. Remove from skillet and
Drain marinade from beef and reserve. Add remaining oil to
Stir-fry beef (1/2 at a time), 1 to 2 minutes. Return
vegetables, beef and marinade to skillet; cook and stir until
sauce is cooked and thickens. Let cool slightly.
I recently found a site, http://www.asiarecipe.com/ that is worth checking out. Haven't had time to play with any of their recipes yet, but some sound really good. I've done very little stir-fry but I love the way the food comes out regardless of the sauce... not overcooked, with fresh color and flavor in the veggies, etc. Down here in the Southland we tend to cook the dickens out of stuff and I love good Southern cooking too, but stir-fry is a nice change. I'll be trying lots of recipes from this site as time permits... especially some of the sauces. Good luck, and happy cooking!
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