What's the best stir-fry recipe ever?

Answer 1

Chicken Stir Fry Recipes


Pad Kee Mao

Pad Kee Mao is translated from Thai as 'Drunken Stir Fry'. Because this dish is exhilaratingly spicy, it is often served in Thailand accompanied by cold beer or whiskey and soda.

Pad Kee Mao dishes are made with lots of fresh hot chili peppers, garlic and holy basil and may also be prepared with pork or seafood, like clams or prawns.

Ingredients

2 cups minced chicken breast or tenderloins
15 cloves chopped garlic
4 chopped coriander roots (or substitute bottom stems)
1/2 cup fresh holy basil
1 red spur chill, sliced diagonally (mild red chili pepper, optional)
1 tsp white sugar
2 tbsp Thai fish sauce
2 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp cooking oil (not olive oil)
Crisp-fried holy basil leaves for garnish
Preparation

Pound the chili, garlic and coriander roots well to obtain a smooth paste.
Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done.
Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add 1/2 cup fresh holy basil leaves and spur chili if desired, and stir again. Turn off the heat.
Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. Serves four.

Answer 2

Simple Noodle Stir Fry

Ingredients

100g noodles
1 onion
1 red pepper
1 courgette
1 large carrot
1 tablespoon oil
soy sauce

Peel the carrot and onion and remove the ends from the courgette. Remove the seeds and stalk from the pepper. Then cut the vegetables into thin strips.

Cook the noodles according to the instructions on the packet.

Heat the oil in a wok and stir fry the vegetables for 3 minutes. Then add the noodles and cook for a further few minutes. Serve sprinkled with soy sauce.

Answer 3

Quick & Easy Chinese Beef & Broccolli Stir Fry

INGREDIENTS:
•3/4 pound lean beef
•Marinade:
•1 tablespoon rice vinegar (substitute rice wine if desired)
•1 teaspoon sugar
•1 teaspoon soy sauce
•1 tablespoon water
•1 tablespoon cornstarch
•Sauce:
•2 tablespoons oyster sauce
•1 tablespoon light soy sauce
•1 tablespoon dark soy sauce
•1 tablespoon water
•Thickener:
•1 teaspoon cornstarch mixed with 1 tablespoon water
•1 pound fresh broccoli
•2 garlic cloves
•To Cook Broccoli:
•1/2 cup water
•1/4 teaspoon salt, or to taste
•1/2 teaspoon sugar, or to taste
•Other:
•1 1/4 cups oil, or as needed

PREPARATION:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Answer 4

You need a good solid wok, not a lightweight. Start with good quality olive oil. Fry up some dice-sized chunks of tofu. Then use scissors to snip up bite-sized pieces of bok choy and drop the bok choy into the hot oil. Then you can add other things, such as green onion. Olives. An egg. Try baco bits or a little low-sodium soy sauce, to spice up the taste. Keep the wok at high temperature and stand over it and stir it the whole time so it doesn't burn.

Answer 5

This has been my favorite recipe for years and still is:

Stir fried Beef

1 lb beef cut 1" x 2" strips

Marinade:

1 tbsp soya sauce 1 clove garlic, crushed
1 tbsp corn starch
1/2 tsp ground ginger
1/2 tsp salt
2 tbsp peanut oil
2 tsp sherry or wine vinegar

4 cups assorted vegetables (I use broccoli, cauliflower and carrots)
tin of water chestnuts
2 tbsps peanut oil
2 tbsps water

Gravy:

1 tbsp soya sauce
1/2 cup water
1 tbsp corn starch

Mix marinade ingredients and marinate beef for 30 minutes. Heat wok or fry pan and add 2 tbsps of oil and stir fry the beef for 2 mins. Remove meat.
Heat oil. Add vegetables and stir fry. If necessary, add water and cover the pan for 2 mins. Move vegetables to the side, make the gravy in the bottom of the pan. Add meat and heat through. Serve over rice or hot noodles. 6-8 servings

Answer 6

Orange Chicken Stir Fry

This easy recipe is packed full of flavor. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 10 minutes.


2 Tbsp. oil
4 boneless, skinless chicken breasts, cut into thin strips
1/2 tsp. salt
1/8 tsp. pepper
1 cup orange juice
2 Tbsp. honey
1 Tbsp. cornstarch
2 cups frozen baby peas, thawed
1/2 cup cashew pieces

Heat oil in heavy skillet or wok. Add chicken, salt and pepper. Stir fry until chicken is cooked, 3-4 minutes. Combine orange juice, honey, and cornstarch in small bowl. Add to chicken in skillet or wok along with frozen peas.

Stir fry 2-4 minutes until sauce thickens. Stir in cashew pieces and serve over hot cooked rice or noodles. 4 servings

Answer 7

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

Various fresh vegetables, tofu and soy sauce. Serve it with sticky rice, of course.

Answer 9

sliced paneer,deep into salty & spicy batter of basan ,fry it !!!!
AHHA!!!!!!

Answer 10

My mom's secret recipe.

MMM MMMM good!

TFTP