Simple Stir Fry Food

THE EASIEST VEGETABLE STIR FRY

Steps:

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
• In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

EASY CHICKEN STIR FRY

Steps:

• Start by chopping and slicing all the vegetables and the chicken.
• In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
• In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
• Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
• Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
• Serve over steamed rice.

15-MINUTE SIMPLE STIR-FRY

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add pork and carrots; cook 5 min., stirring occasionally.
• Stir in dressing and barbecue sauce; stir-fry 5 min. on medium heat or until carrots are crisp-tender. Add snow peas; cook 2 min. Top with peanuts.

EASY STIR FRY SAUCE

Steps:

• Combine all ingredients in a large glass jar with a lid.
• Screw lid on.
• Shake well.
• Can store in fridge up to 2 weeks.
• Shake well before using.
• To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• Serve.

SURPRISE CHICKEN STIR FRY

Steps:

• In a large fry pan with lid, saute carrots, celery, onion on medium/low for 8-10 minutes. Add the garlic, mushrooms and chicken and saute for a few more minutes. Add rinsed spinach on top and put the lid on. Turn to low and let the steam do its work.
• Boil enough water (in a kettle) to cover the rice noodles. Pour over the noodles and cover, and let sit in its own pot for a minute or two. Drain when done. Add the noodles to the stir fry mix and mix together.
• Add tamari or any hot sauce as desired.

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.

BEEF MARINADE FOR A CHINESE STIR-FRY

Steps:

• Gather the ingredients.
• Place the thinly sliced beef in a bowl.
• Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
• Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.

CHICKEN STIR FRY RECIPE

Steps:

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
• Add chicken back into the skillet and stir to combine.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice and/or chow mein if desired.

CHINESE VEGETABLE STIR FRY

Steps:

• Cut the broccoli and cauliflower into florets.
• Peel and cut the carrots into wedges.
• Remove the stings of the snow peas.
• Cut the capsicums into triangular pieces
• Blanch the vegetables. Drained and set aside.
• Heat up the vegetable oil in the wok.
• Saute the garlic until fragrant over low heat.
• Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
• Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
• Dish out and serve.

STIR FRY NOODLES

Steps:

• Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
• Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
• In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
• Add half the scallion mixture and saute until fragrant, about 1 minute.
• Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
• Add the eggs, sriracha, chicken, and remaining scallion mixture.
• Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
• Remove from heat. Sprinkle with the reserved green onions.

THE BEST VEGETABLE STIR FRY RECIPE

Steps:

• In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
• In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
• Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

SIMPLE CHICKEN STIR FRY

Steps:

• Spray large nonstick skillet with nostick spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned.
• Add vegetables; stir-fry until barely tender, 2-3 minutes.
• Add broth, teriyaki sauce, salt, and pepper; stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer. Makes 4 servings.