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Yummy whether for breakfast, lunch or dinner! You can serve as is or over rice but I love this dish served over egg noodles :-)
Whisk eggs in a medium bowl, add bouillon and whisk a bit more.
Heat oil in a wok over medium high heat and once hot add the eggs. Do not stir until about 50% cooked, about 10 to 20 seconds, slightly tipping the eggs from side to side and back and forth. Separate eggs into pieces and push off to one side.
Add tomatoes to the empty portion of the wok, sprinkle with the salt and saute for a little over a minute. Sprinkle tomatoes with sugar; add green onions and saute until the juices are released from the tomatoes, about 3 to 5 minutes. Mix in the eggs, cover and simmer 1 minute.
Stir all together while breaking up the tomatoes slightly and serve.
By Deeli from Richland, WA
Blanch green beans in large pot of boiling water for about 3 minutes. Drain.
Transfer green beans to large bowl of ice water to cool and drain again.
Heat the oil in a wok or large nonstick skillet over high heat.
Add green beans and stir fry until heated through, about 2 minutes. Add soy sauce, vinegar and sugar. Stir fry until sauce reduces slightly, about 2 minutes longer. Add sesame seeds and toss to coat and serve.
By Deeli from Richland, WA
Heat both oils in a wok or skillet (using a wok works better) over medium heat. Add ginger and stir until blended. Add asparagus and stir fry until "almost" tender. Add soy sauce and cashews. Stir until asparagus is tender but crisp and serve.
By Deeli from Richland, WA
Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
Heat the oil in a wok or skillet over medium high heat; add vegetables, ginger and garlic. Stir fry until the vegetables are tender crisp.
Add broth mixture, cook, while stirring, until mixture boils and thickens, toss with slivered almonds and serve.
By Deeli from Richland, WA
This is quick, easy and not always the same thing. Plus even my vegetable-hating kids used to beg me to make it!
A recipe I've learned from my second mom (my mom's sister). We used to cook this from breakfast to dinner. My siblings and I have different versions, but this one is our favorite.
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I recently made stir-fry from a recipe. It was pretty simple: tofu, onions, peppers, tomatoes, mushrooms, salt, pepper, garlic powder, and basil. I stir-fried it for about 15 minutes. The consistency was pretty good, a tiny bit on the dry side. But the taste was bland. I've made stir-fry in the past with similar results. What can I do to make my stir-fry tastier?
In the U.S. there's a spice called Oriental Five Spices. The ingredients on the bottle read: cinnamon, anise, ginger, nutmeg and cloves. I've mixed it into my stir fry and I highly recommend it because it adds a lot of flavor.
Also try some soy sauce for added flavor, that is also delicious!
My husband and I have been to Israel twice and we LOVE your country. The Israelis are very warm and friendly!
I would try using fresh garlic instead of garlic powder. I also always use soy sauce and sometimes fish sauce or broth to add a little flavor.
Here is a step by step stir fry recipe that I posted in the past. It is chicken but you could make it vegetarian by replacing chicken with tofu and excluding the fish sauce. The chili peppers make it very spicy but I leave them out for my kids and they still like it pretty well.
Just last night I made delicious Chicken & Veg Stir Fry. I always use Soy Sauce, Oyster Sauce and Sugar Syrup in my stir-fry, 2/3 tablespoons of each. I make my own sugar syrup and keep it in the fridge as it has many uses. Green, red and yellow peppers cut in strips are also good in a stir-fry. Enjoy, Sarita - South Africa
When it's almost done, you need to add a flavored sauce, turn the heat down to simmer and put on the lid. Leave it alone for 5 minutes, then serve. I had the same problem and discovered the sauce at the end is what make all the difference.
This sauce can be anything from a little chicken broth to one of those sauces you buy in a jar and mix with a little water. You can't achieve it by simply sprinkling on a few spices unfortunately. However, the spices and the sauce are what make the difference.
How about marinating the tofu in a strong solution of soy sauce and toasted sesame seed oil before?
Like you I could not understand why my stir-fry did not taste right until I discovered sesame seed oil. It makes all the difference. Just remember a small amount goes a long ways. Also soy sauce will give it lots of flavor, but unless you are using low sodium soy sauce cut back on the salt. Try experimenting with different sauces, they will add flavor.
I'm looking for some easy stir fry recipes. I've tried some store bought sauces but they are kinda spendy and would love to learn to make these dishes on my own. In addition, we don't like some of the sauces.
Also, have you tried the frozen stir fry veggies and are they any good? Which kind? We like chicken, beef, seafood and pork so if you have a recipe you enjoy, please share. Thank you!
Seemenow from Oregon
I recently found a site, www.asiarecipe.com/
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 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.
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 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
THanks for the sauce ideas and I will check out the website
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:
Here is a search on ThriftyFun for Stir Fry recipes. There are some sauce recipes too. It looks like Robin has several delicious ones.
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!
I found a recipe a short while back and mislaid it. I hope someone can remember it to help me. It had turkey sausage, stir fry veggies, onions, and Kikkoman baste and glaze sauce and was served over rice. I would greatly appreciate the help as my family loved it and wants more.
Some of the best meals are prepared using leftovers and other foods on hand in the cupboard. This is a page about end of the month stir fry.
This stir fry recipe uses cuttlefish and star beans, from SE Asia. You can substitute any type of squid for the cuttlefish and green beans if you cannot find these at your local Asian supermarket.
Soy sauce, onions, and 6 medium sized eggplant are combined to make this delicious eggplant dish. Serve some tonight.
Tofu can be a wonderful, chewy addition to a stir fry, and can even take the place of meat. This page contains tofu stir fry recipes.
You don't have to go out to eat to enjoy yummy sesame chicken stir-fry. Here are a few recipes to try. This page contains a sesame chicken stir-fry recipes.
A quick and easy stir fry is a great meal to make for lunch or dinner. This page contains spicy mushroom and rice stir fry.
This page contains shrimp stir fry recipes. Add shrimp to your favorite stir fry recipe for a delicious meal.
Try adding thinly sliced beef to your favorite stir fry vegetables for a tasty meal. This page contains beef stir fry recipes.
Make stir fry for a quick, easy, nutritious meal with lots of vegetables and a variety of meats, if you choose. This page contains pork stir fry recipes.