Quick And Easy Stir Fry Food

THAI STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• Gather the ingredients.
• Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
• Drain and rinse with cold water to prevent sticking. Set aside.
• Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
• Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
• Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
• Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
• During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.

QUICK AND EASY STIR FRY

Steps:

• Heat canola oil in wok to high heat.
• Add all prepared veggies and stir every minute for about 5 minutes.
• Add soy sauce and stiry-fry one minute more.
• Remove from heat and drizzle sesame oil on top.
• Serve with alone or with steamed rice.
• Alternatively you could add cooked chicken, beef, or tofu for more protein.

QUICK AND EASY STIR-FRY BEEF

Steps:

• Rinse rice in pot, and cook (follow package directions).
• While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade.
• Make sure that the steak is coated in marinade.
• Wash pea pods and pinch off the ends.
• Chop the green onions and slice ginger.
• Heat large skillet on high heat.
• Drop 1 tbsp olive oil onto skillet.
• Put meat and marinade in skillet and fry until brown.
• Add more olive oil if necessary.
• Add ginger and green onions to skillet.
• Fry 1 minute.
• Add the pea pods and water chestnuts.
• Fry until pea pods are hot but not soggy.
• The rice should be finished by now.
• Serve stir-fry over rice.
• NOTES: I use small package of Green Giant frozen Sugar Snap Peas so I don't have to wash and prepare the fresh vegetables.
• I microwave them for 2 minutes to defrost them.
• You could also substitute other vegetables for the pea pods such as chopped broccoli or chopped green peppers.
• You can also add more vegetables, such as carrots and/or peppers.
• I also buy the steak "thin sliced", and cut those slices up.
• Makes it cook really fast and a bit more fun to eat.

SIMPLE STIR-FRY

Steps:

• Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
• Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.