Stir fry cooking has many advantages. Stir fry recipes involve less cooking time; require less oil and fewer utensils, just a wok and spatula. Using stir fry cooking method, trying different flavors and textures is easier. Above all, stir fry cooking is tastier, healthier way to cook as it retains the color and aroma as also most vitamin and mineral contents. Widely acknowledged as an Asian cooking technique, you can try out stir fry sauce or stir fry shrimp or vegetables.
Stir fry sauce
Using sauce in any stir fry recipe adds flavor and makes dish tastier. Stir fry sauce can be easily made and stored. Stir fry sauce can be used for any stir fry recipe, with meat or with vegetables.
Water 1 tbs
Cornstarch 2 tsp
Chicken broth or vegetable broth 1 cup.
Soy sauce 2 tbs.
Stir fry vegetables or meat. Mix water and cornstarch in a bowl. Add to vegetables or meat. Cook for a minute. When it boils, add broth and soy sauce. Stir and cook for 2 minutes.
Stir fry vegetables
Vegetarian stir fry is easy be it cooking with one vegetable or mixed vegetables. As stir fry cooking involves cooking fast, ingredients should be ready to cook. It is advantageous to cut all vegetable in same size and shape.
Mixed vegetables 3 cups chopped thin
Ginger paste 1 tsp.
Garlic (finely chopped) 1 tsp.
Corn starch 1 tbsp.
Soy sauce 1 tbsp.
Chili sauce 1 tbsp.
Vinegar 1 tsp.
Oil 1 tbsp.
Salt as required.
Mix corn starch with a little water. Stir well. Add soy and chili sauce, vinegar and salt. Mix well and keep aside. Heat oil in a wok on medium flame. Add onions, stir fry for 2 minutes. Add ginger paste and then garlic pieces. Stir fry for 2 minutes. Add vegetables and cook. Wait for vegetables to become soft.
When the vegetables are almost cooked, transfer the contents of the bowl (the sauces, vinegar, starch powder etc). Mix well. Allow all the vegetables to be coated well. Stir briskly as the sauce will thicken during the process. Continue for about 2 minutes.
Pork stir fry recipe
The secret of making delicious tender beef or pork stir fry depends on two ingredients, corn starch and cold water. Marinating with corn starch and cold water and refrigerating it for few hours before actually stir frying pork quickens stir fry cooking and also makes dish tastier.
Thinly sliced pork 1 lb.
Oil 2 tbsp.
Celery, chopped 1 cup
Onion, chopped 1 cup.
Soy sauce 3 tbsp.
Bean sprouts ½ lb.
Carrots ½ cup. (cut into even, thin strips)
Take a wok and preheat on medium flame. Add oil. Brown pork in oil turning once. Add onion, celery and soy sauce. Stir fry for 3 minutes. Add bean sprouts. Stir fry for an additional 2 minutes. Pork stir fry is ready.
Noodle stir fry recipe
Different varieties of noodles are best suited for different recipes. For example, thicker noodles or rice noodles are best in soups, the thin soba (Japanese) noodles in salads and for stir fry, medium egg noodles are best. Noodle stir fry cooking hardly requires any special shopping as you can use left over chicken or ground meat or any vegetables available in the kitchen.
Leftover diced chicken or meat
Chicken broth or vegetable broth 1 cup.
Garlic 4 cloves.
Onions 1 no.
Egg noodle 1 pack
Green onions or scallion 1 no.
Carrot ½ cup shredded.
Mushroom ½ cup.
Chives 20 gm
Fresh Mushroom 1 cup.
Cooking oil 4 tbsp.
Salt, pepper and sugar as required.
Soy sauce 3 tbs.
Cook egg noodles. Do not cook noodles too soft. Take a frying pan and pre heat on medium flame. Add oil. After 2 minutes, add diced garlic and onions. Cook till it turns to light brown color. Add diced chicken or meat. Stir fry for few minutes until it is almost cooked. Add fresh mushrooms, carrot and chives. Stir fry for few minutes. Season with salt, pepper and little sugar.
Add chicken broth or vegetable broth. Allow it to boil. Reduce heat. Add noodle and soy sauce. Stir well. Add green onions. Allow it to cook for two minutes. Remove from stove. Garnish with cilantro and serve.
Beef stir fry recipe
For any variation of beef stir fry recipe, use beef cut into small strips, the sirloin strips, top loin, tri-tip and rib-eye. A small strip makes meat cook thoroughly and cooking time will be comparatively less. If tougher cuts are used, marinate first and tenderize before using for beef stir fry recipes. Always, the beef should be sliced across the grain in order to make the meat fibers short and the meat seem less chewy.
Beef flank 1 lb
Salt ½ tsp
Fresh ground black pepper ½ tsp
Cooking oil 3 tsp.
Garlic cloves 2 nos.(crushed)
Broccoli 8 ounce frozen
Sliced carrot 8 ounce frozen.
¼ cup creamy peanut butter.
Take a wide bowl and transfer beef (Cut crosswise). Sprinkle ¼ tsp salt and ¼ tsp pepper. Take a wok and pre-heat on medium flame. Add 2 tsp oil. Add beef. Cook and stir fry beef 2-3 minutes. Allow it to turn brown. Remove beef from wok.
Heat remaining oil in the same work. Add garlic and stir well for 1 minute. Add frozen carrots, ¼ cup water and remaining salt and pepper. Cover the work and cook for 3 minutes. Take another bowl and transfer peanut butter and ½ cup water. Stir well and add to skillet along with beef. Let the beef be well coated with all ingredients. After 2 minutes, remove from stove. Beef stir fry is ready.
Chicken stir fry with sauce
Generally, chicken breast meat is used in chicken stir fry recipes. The white meat is healthier than dark meat. To receive good amount of proteins and vitamins, consider adding snow peas, carrots and peas. The essentials of any stir fry recipe are ginger, garlic and soy sauce.
Use a bowl to make a paste with soy sauce, sugar and corn flour. Stir in this paste in to the wok and mix well. Cook till the sauce thickens. Chicken stir fry is ready.
Shrimp stir fry recipe
Shrimp is the most consumed seafood in the United States. Shrimp stir fry cooking is a quick and simple way to create a healthy, tasty meal. It is sumptuous, succulent and easy to prepare. It is easier to determine if shrimp is cooked based on the color. Shrimp if uncooked, remains grey in color. Cooked shrimp usually turn pink in color.
Shrimp, peeled and de-veined 1 lb
Vegetables, cut 1 cup (Carrots, onion, broccoli, cabbage)
Cloves 2 nos
Garlic, chopped 2 nos
Fresh grated ginger 1 tsp
Soy sauce 2 tbs
Cooking oil 2 tbs
Combine all ingredients (except vegetables) and marinate for 4 hours. Heat oil in wok. Add vegetables and stir fry for 3 minutes. Remove vegetables from wok and add shrimp. Stir fry until shrimp turns pink in color. Shrimp stir fry is ready.
Vegetarian stir fry
Using vegetables of different colors makes vegetarian stir fry appealing to the eyes and kindles taste buds as well. Vegetarian stir fry hardly requires any special shopping allowing us to use any vegetables readily available.
Rice 1 cup (cooked and cooled)
Butter beans ½ cup.
Green beans ¼ cup
Onions, sliced ¼ cup
Carrots sliced length-wise ¼ cup.
Cauliflower ¼ cup (small flowerets)
Broccoli ¼ cup
Soy sauce 1 1/2 tbs
Cooking oil ¾ tbs
Cook rice and allow it to cool down. Pre heat a wok, add oil. Add onions; stir fry till it turns brown. Add other vegetables. Add little salt; cook till it is half cooked. Remove from wok and keep aside. Put rice in wok and fry for 2 minutes.
Remove rice from wok. Add oil and sauce in the wok. Allow sauce to boil. Add vegetables and rice. Stir well. Vegetarian stir fry is ready.