Looking for a real stir fry recipe?

Question

I am looking for the perfect stir fry recipe. I have tried all the mixes and crap in the stores, but none of it is any good. I like to use pork or chicken.

Answer 1

CHICKEN-CABBAGE STIR FRY

Ingredients:

3 chicken breast halves, skinned and boned
1 tsp oil
3 cups green cabbage, cut in 1/2 inch slices
1 Tbsp cornstarch
1/2 tsp ground ginger
1/4 tsp garlic powder
1/2 cup water
1 Tbsp soy sauce

Instructions:
Cut chicken breast halves into strips. Heat oil in frypan. Add chicken strips and stirfry over moderately high heat, turning pieces constantly, until lightly browned (about 2-3 minutes). Add cabbage; stirfry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add water and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, about 1 minute.

Many more recipes for stir fry:

http://www.recipeamerica.com/recipes/stirfry.htm

Enjoy :)

...jj

Answer 2

Chicken Fried Rice
Yield: 2 Servings

Ingredients

1/2 Red onion
1/2 Red bell pepper
=== SEASONING LIQUID ===
1 tb Chicken broth
1 1/2 tb Soy sauce
1 tb Chinese rice wine or sake
1 ts Sugar
1 1/2 tb Corn oil
=== FRIED RICE ===
2 1/2 c Chilled Chinese-style white (Sake)
1 tb Minced garlic
1 tb Minced peeled ginger
1 1/2 c Cubed, cooked chicken
1/4 lb Frozen peas; thawed

Instructions

Cut the onion and bell pepper into 1/4-inch dice.
In a small bowl combine the seasoning liquid ingredients. Set aside.
Spread the rice in a shallow baking pan and separate grains with a
fork. In a deep non-stick skillet heat corn oil over moderately-high heat
until hot but not smoking and stir-fry the garlic and ginger 20 seconds, or
until fragrant. Add onion and bell pepper and stir-fry for 2 minutes.
Add the chicken, peas, rice and cook, stirring frequently, 2 to 3 minutes,
or until heated through. Stir seasoning liquid and add to fried rice,
tossing to coat evenly.
This recipe yields 2 servings.

Answer 3

This is not only a great recipe, it's a healthy one! Per person, you will require: 1 chicken breast fillet (skinned) 3oz (75g) of basmati rice 1 small tomato (quartered) 1 tbsp of plain flour 1/2 tsp of chilli powder (or more if you like it hot!) 1 clove of garlic (crushed) 2 tsp of roughly chopped coriander (cilantro, in the USA) Olive oil Salt The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly. Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear. When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt. Plate the rice, put the chicken on top and garnish with the tomato. You can see a photograph on the site below.

Answer 4

I always make my own stir-fry - I watched "Yan Can Cook" on PBS a lot. He always used fresh ingredients. I like lots of veggies (bok choi, green or red peppers, water chestnuts, bean sprouts). For flavor, a simple mix of fresh garlic, ginger and soy sauce is always classic - or terriyaki for a japanese flare. Sesame oil is also good for flavor, but use sparingly - olive oil or vegetable oil is best for the actual stir frying.

I also know how to make a delicious peanut curry sauce (more of a thai flavor) - 1 can of coconut juice, peanut butter, curry and soy sauce to taste/thickness. Blend in a food processor or blender before adding to the veggies/meat. I always add slightly more soy sauce than necessary (make it just slightly too salty) because the juice from the veggies will water it down some. Add asian hot sauce if you preger it spicy (I don't).

Answer 5

i have been pleased with some of the stir-fry combinations that start out as mixed frozen veggies - but i haven't been pleased with the sauces that came in the packages..


but, from scratch:
This one is from COOKING LIGHT

Sesame Beef Stir-fry


1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.

Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

(i would substitute dry sherry for the low salt beef broth)


this is a listing of several stir-fry recipes.
if you learn the 4 ingredient Basic Stir-fry Recipe, you can make fast Chinese food with whatever is in the kitchen.

Answer 6

I find stir fry is best when you use peanut oil and stir fry the meat first since it takes longer than veggies, then just dump your veggies in and sear them....i use bok choy, bean sprouts, tofu, scallions, snow peas and asparagus.

Answer 7

ok, this sounds crazy, but I think it tastes great.

cook your chicken in the wok first, remove and keep covered
cook your veggies next (whatever you like)
add the chicken back in and...i'm not kidding here, it's really good....add some low fat ranch dressing and soy sauce. Serve over rice.

Please try it, I know it sounds gross but it's really, really good.