Any good stir-fry recipes out there?

Question

Anything but pork, I have one for that. Chicken, seafood, beef, or plain vegetarian.

Answer 1

Seafood Stirfry

Amazingly simple - and only takes 5 mins to cook from start.


In a wok or shallow frying pan heat oil until fairly hot but not smoking;

add 1 chopped onion
handfull pound mange tout
handfull baby sweetcorn
small amount thinly sliced white cabbage (to add more crunch)
Stir fry for 2 mins then add
1/2lb mixed seafood: mussels, cockles, squid recommended
2 tblespoons soy sauce
2 mins more...
add 1/2 bottle Oyster sauce and crab sticks chopped

The reson for adding the crab sticks at the end is that they go soggy very
quickly otherwise.
Serve immediately the sauce has heated through.....DELICIOUS
Serve with rice or noodles (we had ours with pitta bread and were happy)

Answer 2

Stir fry is not just about taste but also color and appeal. Your recipe is good, just a little bland. Add some red sweet pepper strips (I see you already have one hot, but you can use more color) and half a stalk of sliced celery. Bring all the flavors together by adding chicken broth and cornstarch mixture. This will add that shine we always see in Chinese foods. Always cook your aromatics first, garlic and onions (ginger, green onions, leeks). Cut your chicken into thin strips for fast cooking and cut the vegetables the same size for even cooking. Always cook on high heat using a heavy bottom pan, cook fast and never let the dish sit in the cooking vessel after it is done, it will overcook. Plate it immediately and serve. For some authentic taste, use some oyster sauce with your soy sauce.

Answer 3

ZESTY CHICKEN STIRFRY

1 lb Skinless chicken breasts (or thighs)
2 tb cooking oil
1 large garlic clove sliced
1/2 tsp ground ginger
or 1 tb Fresh ginger root
3 1/2 cups Assorted fresh vegetables

SAUCE

1/4 cup lemonade concentrate (or orange juice concentrate)
1/4 cup soya sauce
1/4 cup water
2 tbsp sugar
1 tbsp vinegar
1 tbsp cornstarch

Cut chicken in desired sized strips or cubes. Slice vegetables. Prepare sauce. Heat oil in a large skillet or wok. Stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. Add vegetables and stirfry until vegetables are tender-crisp. Add sauce ingredients, mixing well. Cook and stir until sauce thickens.

Serve garnish with grated lemon or sesame seeds.

Makes 4 servings.

Answer 4

Yes.

My wife and I came up with this one.

1 lb raw shrimp
1/2 cup sliced carrots and chopped onion each
1 T minced garlic
1 minced pepperoncini
1/2 cup cooked peas
1 cup chopped bell pepper
3 cups sliced bok choi
1 t crushed ginger
1 stalk celery sliced on the bias
1 1/2 cups sliced muchrooms

1 to 2 T peanut oil.

Chop up about 1/4 cup of the shrimp

Fry garlic, ginger, onion and pepperoncini 1 minute in oil
Add carrots fry another minute
Add celery fry another minute
Add shrimp and mushrooms and fry until shrimp is pink and mushrooms done
Add bok choi and peas and heat through

Serve over sticky rice with hot sauce and soy sauce to taste.

How's that?

Answer 5

Chicken Stir-Fry:

25 min 10 min prep
4 servings

1 lb boneless skinless chicken breasts (cut into strips)
1 cup salad dressing (miracle whip or miracle whip light is best)
1 package frozen mixed vegetables or assorted fresh vegetables, cut up (I use frozen cauliflower broccoli mix)
2 tablespoons soy sauce
1 teaspoon garlic powder
1 cup peanuts or 1 dozen cashews
2 cups Minute Rice (follow directions on package)

1. Cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done.
2. Add vegetables.
3. Stir in soy sauce and garlic powder.
4. Continue cooking 5 minutes or until chicken is cooked through (add more soy sauce & garlic powder if desired).
5. You may add peanuts or cashews now or set on table and sprinkle on top of stir-fry.
6. Prepare minute rice according to package directions.
7. Serve over rice or noodles. I do not add the peanuts or cashews until the dish is on the table. Each individual may then add (or not add) peanuts or cashews to the recipe. I normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. The peanuts or cashews are served in a small bowl with a spoon.

Answer 6

I really like both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Answer 7

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 8

http://www.recipesstirfry.com