Best Stir Fry Recipe

Best Stir Fry Recipe

Sauteing is the world’s most popular way of cooking a dish at home.  Its popularity has resulted in the breeding of thousands of wonderful and flavorful dishes, some knock-out dishes made out of creativity and innovative trials to successfully and perfectly present the stir fry of the house.  The best stir fry recipes are now shared in the web and one can easily browse and learn how they did it.  One thing is certain in every stir fry recipe, it is easy, quick and fast to prepare.  These stir fry recipes even encourage kids and the young ones to eat their veggies, since stir fries usually come full of them.  So turn up the heat. And whip out your wok.  It is time to stir things up in the kitchen with come delicious best stir fries.

1.    CHICKEN MEATBALL NOODLE STIR FRY: Serves 4 and prepare in less than 30 minutes.

Ingredients:

• 500 grams thin hokkien noodles
• 625 grams minced chicken
• 2 green onions, sliced thinly
• A cup of coarsely chopped fresh coriander
• 2 fresh long red chilles, sliced thinly
• ½ cup (35 grams) stale breadcrumbs
• 1 tablespoon vegetable oil
• 1 bunch gai lan, chopped coarsely
• ¼ cup (60 ml) oyster sauce
• 2 tablespoon sweet chili sauce
• ½ cup coarsely chopped fresh mint

PROCEDURE:

• Place the noodles in a large heatproof bowl filled with boiling water, separate the noodles slowly with a fork and then drain and set aside.
• Combine the coarse chicken, the onions, the half of the coriander, the half of the chili and the breadcrumbs in a medium size bowl.  Season it with salt and pepper to taste.  You can now start rolling the mixture into balls, according to your preferred sizes.  
• Heat you wok of a large skillet and add oil.  Stir fry the meat balls in batches until cooked through or brown.  Remove them from the pan and then add the gai lan to the wok and stir fry them for 2 minutes until they are tender. 
• Return the meat balls when they are ready to the wok with the noodles and the remaining sauces.  Stir fry until the noodles are heated through again.  Sprinkle with the mint and the remaining coriander and the chili.  Serve immediately while hot.

2.    NASIL AND CASHEW STIR FRY:  Serves 4 and cooks in less than 30 minutes.  This is an Asian dish.

Ingredients:

• 2 tablespoon peanut oil
• 2/3 cup cashews, raw and unsalted
• 500 grams chicken breast, thinly sliced
• A single stalk of lemongrass, the white stem, chopped finely
• A thumb size ginger, peeled and julienne
• 2 garlic cloves, finely chopped
• 2 birdseye chilles, finely chopped
• 2 tablespoons fish sauce
• 1 tablespoon light soy sauce
• 2 teaspoons sugar
• 2 cups, basil, leaves picked
• Steamed white rice, ready to serve

PROCEDURE:

• Heat the oil in a wok or a large skillet on high heat.  Stir fry cashews for a minute, until golden brown.  Remove with a slotted spoon and set aside.
• Stir fry the chicken in 2 batches for 2 to 3 minutes, until golden and almost cooked through.
• Return all the chicken to the wok with the cashew nuts, ginger, garlic and the chili.  Stir fry for about 1 to 2 minutes until they are fragrant.  Add the combined fish sauce, light soy sauce, and the sugar.  Simmer for 1 minute more. 
• Remove from the heat and toss in the basil leaves to the wok.  Serve while it is hot with the cooked rice.

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Recipes for Stir Fry

Recipes for Stir Fry

There are certain dishes and recipes for stir fry that never seen to go out of style.  From the famous Chicken Chow Mein to the all time favorite beef with broccoli dishes, these are the top most popular stir fry recipes on the Chinese cuisine throughout the world.   If you could remember, when you are dining in a Chinese cuisine, you try balance your dishes by putting in some chicken, some beef and maybe some pork on the table.  On top of this, you also consider putting in a Chinese soup and maybe a vegetable dish that goes as side dishes.  But the main dishes are usually popular and are undoubtedly a common favorite loved by people throughout the world for many years.  Here is a recipe of one of your favorite in a Chinese Cuisine that you may try to cook at home.

1.    CHICKEN CHOW MEIN: This dish is cook in China with noodles.  For crispy Chicken Chow Mein noodles, you can add more oil than the recipe calls for and cook the noodles longer to dry them out.  Feel free to substitute the chicken with shrimp or pork as you may wish.

INGREDIENTS: Serves four to six persons

• 1 pound mung bean sprouts
• 14 to 16 ounces or 2 pieces of large boneless, chicken breasts or thighs, skin removed

MARINADE: 

• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 1 small piece (less than 1 teaspoon) cornstarch

 THE SAUCE:

• ¼ cup water, but prefers low sodium chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1 tablespoon cornstarch 
• 4 tablespoons water

OTHER INGREDIENTS:

• ½ pound dry wonton noodles
• 2 medium ribs celery
• 1 pound bok choy or broccoli
• ½ pound fresh mushrooms
• 1 red bell pepper
• ½ red onion
• 1 green onion (scallion, spring onion)
• Vegetable oil  (preferred canola oil) for frying and stir frying, adding more as required
• ¼ cup toasted sesame seeds

PROCEDURE:

• One to hours before the actual cooking, rinse the mung bean sprouts so that they have enough time to drain thoroughly.
• Begin cutting the chicken breasts into very thin strips.  Then add the marinade ingredients to coat, and add the cornstarch last.  Let the chicken marinate for about 20 to 25 minutes at room temperature. 
• While the chicken is marinating;
• Prepare the sauce:  In a small bowl, dissolve 1 tablespoon of cornstarch with the 4 tablespoon of water.  Combine the water or chicken broth on a separate bowl by adding the oyster sauce, the soy sauce, the salt and pepper and the cornstarch and add water mixture, stir to combine and set aside. 
• To soften the noodles, place them in boiling salted water, let it stay for a few seconds.  Then plunge them into cold water right after you remove them from the hot salted water to stop the heat from cooking and drain thoroughly. 
• Wash all the vegetables as needed.  Cut the celery and the bok choy into ½ inch pieces on the diagonal.  If you are substituting bok choy for broccoli, peel the broccoli stalks until no more strings come out and then slice them thinly and diagonally.  Then wipe the mushrooms clean with a clean cloth and slice into small pieces.  Cut the red bell pepper in half then remove the seeds and cut them into chunks.  Now peel the onion and chopped them into chunks. 

THE COOKING PART:

• Heat a wok or a large skillet over medium high heat.  Add 2 tablespoon vegetable oil.  When the oil is heated, you can add the noodles and fry them until golden.  Fry them in batches for best results.  Once done, remove the noodles and set aside on a clean plate.
• Heat another 2 tablespoons of oil.  Add the onion and the meat.  Let the meat sear until it browns, by stir frying them until the redness is totally gone and the meat is nearly cooked through.  After that, you can remove the cooked meat and onion and set aside.
• You have to cook the rest of the vegetables separately, except for the green onion this comes last late, and season each with a little salt while stir frying.  When cooking the bok choy or broccoli, add 1/4 cup water and cover while cooking.  All vegetables must be removed from the pan when you finished stir frying.  You can add more oil if required in stir frying.
• Give the sauce a quick stir.  The last part, pour the ingredients back into the wok mix together and then make a well at the center of the wok for the sauce to come in.  Then add the sauce stirring quickly and watch it thickens.  After which, combine all ingredients together with the sauce to coat.  Then add the green onions.  Once done, pour the cooked vegetable and sauce mixture on top of the cooked noodles.  To finish up the Chow Mein, garnish it with the toasted sesame seeds. Serve immediately while it is hot.  

Enjoy this and please continue cooking.

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Recipe for Stir Fry Sauce

Recipe for Stir Fry Sauce

We all love a good stir fry and they are a great way to use up odds and ends of meat and vegetables and even noodles.   They are a quick and easy dinner solution after a tired days work.  Simply cook some rice or throw in some noodles and it is a family pleasing meal for the night.   

We rarely start with a recipe after all these years, only a pile of odds and ends of meat and vegetables.  So it would be so practical that what we really need is just a stir fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients we might need to make different kinds of stir fry to combine with a collection of ingredients.
 
PROCEDURE FOR THE FOLLOWING STIR-FRY SAUCE INGREDIENTS:

Combine all the ingredients in the sit fry sauce list in a small bowl, stir well to combine, and then add to your favorite stir fry.

LIST OF THE DIFFERENT SAUCES:

1.    LEMON STIR FRY SAUCE-this is great with seafood stir fries, such as shrimp and scallops, but is also good with chicken.

INGREDIENTS:

• ½ cup lemon juice
• 2 teaspoon lemon zest
• ½ cup chicken broth
• ¼ cup sugar

Follow instruction given above for the procedure.

2.    LEMON STIR FRIES SAUCE II – good with seafood and chicken too.

INGREDIENTS:

• 2/3 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 to 3 tablespoons lemon juice (to taste)
• Red pepper flakes (optional)

Follow procedure at the top to combine and use.

3.    SOY SESAME STIR FRIES SAUCE – this is a good all-around Asian sauce, suitable for all types of protein.

INGREDIENTS:

• ½ cup chicken broth
• ½ cup soy sauce
• 4 teaspoon rice wine vinegar
• 4 teaspoon toasted sesame oil
• 2 teaspoon hot red pepper flakes
• 2 teaspoon sugar

Follow instructions on procedure at the top

4.    THE BASIC STIR FRY SAUCE – this is a very good all-around sauce

INGREDIENTS:

• 2/3 cup soy sauce
• ½ cup chicken broth
• 1/3 cup rice wine vinegar
• 3 ½ tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger  
• 2 tablespoon cornstarch

Follow instruction on procedure to use at the top

5.    SWEET AND SOUR STIR FRY SAUCE – this is very good for chicken and pork proteins.

INGREDIENTS:

• ½ cup chicken broth
• ¼ cup soy sauce
• ¼ cup cider or rice wine vinegar
• 2 tablespoon brown sugar
• 1 teaspoon hot red pepper flakes

Just follow the procedure given above on how to use

6.    HOT AND SOUR STIR FRY SAUCE – good for beef, pork and chicken meat, even with seafood and scallops.

INGREDIENTS:

• ½ cup chicken broth
• ¼ cup red or white wine vinegar
• 2 tablespoon soy sauce
• 4 teaspoon granulated sugar
• 1 teaspoon chili paste (Sambal Oleek)

Follow instruction given above on how to use

Some of these sauces have already cornstarch added, but if they don’t, you can add some to thicken the sauce that you think is too thin.  Simply combine 1 tablespoon of cornstarch with 3 tablespoons of water and stir until cornstarch is dissolved and add them to the sauce.  For a healthier diet, use low sodium chicken broth and soy sauce to avoid an overly salty finish dish.  Enjoy these recipes for stir fry at home and please continue cooking.

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Stir fry recipe

Stir Fry Recipe

By theory, stir fry is the most practical and popular week night dinner.  Why? Because it is fast, combines vegetables and protein in a single dish, and it is relatively healthy, and it requires no accompaniment other than rice or egg noodles.  Bring in a bottle of beer or Riesling, preferably a pale ale, will make it a perfect evening meal).  But many home cooks shoot themselves in the foot by being far too ambitious in their stir frying. 

Stir fries can accommodate many different kinds of meat and produce – but that doesn’t mean you should dump the entire contents of your refrigerator in your skillet or wok.  In fact the best stir fries are the restrained ones they combine two principal ingredients – one protein, one vegetable – with a trio of essential aromatic seasonings and a simple, delicious sauce.

The stir fry recipe below, featuring chewy tofu (made chewier via freezing, if you have time) and vernal asparagus, is the ideal stir fry iteration, as far as we are concerned.  But it can serve as a blueprint for virtually any stir fry, so long as you remember three fundamental rules. The first is to cook your protein and your vegetables separately, and combine them only after both are fully cooked.  Protein – whether chicken, pork, or beef, shrimp or tofu – should be stirred minimally so that it maintains undisturbed contact with the hot pan and acquires a nice, seared exterior.  Meanwhile, vegetables must be stirred fairly often so that they cook through quickly without any part getting mushy.  Attempts at stir frying protein and vegetables simultaneously will result in an erratic mélange of overcooked and undercooked ingredients, many of which will end up tattered.


A second rule of the thumb for stir frying: Choose one vegetable per stir fry.  Not all vegetables cook at the same rate, and getting two vegetables to hit that cusp between tender and crisp at the exact same time is pretty much impossible.  Furthermore, crowding your pan with vegetables will result in their releasing more liquid, which threatens to make them soggy instead of crisp.  Though you should not combine more than one vegetables in a stir fry, you may combine your vegetable with mushrooms, they cook through quickly but never really become overcooked, which makes them a great companion to any vegetable.There are three aromatics that go with the vegetables, ginger, garlic and chile, without it your stir fry will taste flat. Finally, always remember to ass liquid only after everything is more or less finished cooking. 

A proper sauce for stir fries combines something salty-soy sauce, usually, though fish sauce also works-with something a little bit sweet.  Mirin, sweet Japanese rice wine, contributes a wonderful fermented flavor, but if you don’t have any, substitute a teaspoon of honey or sugar combines with two teaspoons of water.  Mirin and soy sauce both burn if cooked more than a minute, so plan to leave them on the heat just long enough to coat the other ingredients and thicken into a glaze.

STIR FRIED TOFU, ASPARAGUS AND SHIITAKES:

INGREDIENTS:

• one 14-ounce package extra firm-tofu, drained and patted dry
• 2 teaspoon peanut oil
• Salt and black pepper
• 1 tablespoon minced fresh ginger
• 1 medium jalapeno or birds eye chile, seeded and minced
• 2 garlic cloves, minced
• 1 pound asparagus, peeled, trimmed, and cut into 1 inch segments
• 3+1/2 ounces fresh shiitake mushrooms, trimmed and thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon Mirin
• Cooked short-grain brown or white rice for serving (optional)

PROCEDURE:

• At least one day before you plan to make the stir fry, cut the tofu into 1.2 to ¾ inch slices and cut each slice into 1 to 2 inches tri8nagles or rectangles.  Freeze the tofu overnight then thaw it in the refrigerator.
• The old stir fry procedure discussed above will follow. 
• Enjoy this stir fry recipe and please continue cooking.

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Stir fried chicken

Stir Fried Chicken

Stir fried chicken is a very favorite and popular recipe at home especially when kids are around.  Mothers or home cooks have created several innovations in the preparation of chicken stir fried dishes for the dining table.  Even chicken soups make a delightful home filling dish that the family treasures throughout the years.  In this article, we will show you how a vegetable chicken stir fry recipe can make you an awesome cook for the entire family. 

Use any combination of vegetables you choose in this stir fry.  It is quick, healthy and diabetic friendly.

INGREDIENTS:

• 1 tablespoon cornstarch
• 1 cup reduced sodium chicken broth
• ¼ cup reduced sodium soy sauce
• 1 pound boneless skinless breasts, cut in to strips
• 3 garlic cloves, minced
• A dash of ground ginger
• 2 tablespoons olive oil, divided
• 2 cups fresh broccoli florets
• A cup sliced fresh carrots
• A cup of fresh cauliflowerets
• 1 cup fresh or frozen snow peas
• 1 teaspoon sesame seeds, toasted

PROCEDURE:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
• In a large skillet, pour in the olive oil, swirl to coast the wok or skillet.  Heat the wok over medium high heat.  Add the ginger and garlic and stir fry for a few seconds and wait the fragrance to come.  Once ready, add the chicken and stir fry until the color changes or the chicken is no longer pink, for about 4 to 5 minutes.  Remove from the wok and keep warm. 
• Add in the remaining olive oil to the wok or skillet, and maintain the heat.  Add the broccoli first, then the carrots and then the cauliflowerets in the wok and stir fry for about 4 minute4s more or until the vegetables are crisp-tender.  Then add the snow peas and stir fry for anothe3r 2 minutes. Stir the broth mixture and add to the pan.   Bring the pan to a boil; cook and stir for 1 minute or until thickened.   
• Once cook through, add the chicken; cook until heated through again.  
• Remove the dish from the wok and transfer it to a clean platter.  Top it with the toasted sesame seeds   
• Serve while it is hot with steam cooked rice.  This recipe will yield 4 servings. 
• This dish is a guaranteed healthy food even for diabetic patients.  The vegetables are carefully chosen to provide the patient enough nutrients for one meal. 

THE NUTRITIONAL ANALYSIS:

One serving (1 ½ cups) equals 256 calories. 9 g fat (1 g saturated fat), 66 mg cholesterol, 862 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein.  DIABETIC EXCHANGES: 3 lean meat, 2 vegetable, 1 fat. 
Learning how to stir fry diabetic friendly dishes can be very helpful when family members are suffering from this illness.  Proper diet and choosing the right vegetables to provide a good nutritional value for the patient are the best objectives in stir frying for a diabetic patient.  Learn how to do this stir fried chicken and please continue cooking at home.

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Recipes for Stir Fry

Recipes for Stir Fry

The popularity of quick and easy cooking has been highly in demand for home cooking throughout the world.  This is due to the hectic schedules of our daily lives and most of the time long cooking methods are not anymore desirable and appropriate in our schedules.  Most recent studies have observed that the most popular method of cooking is the stir frying at your home kitchens.   Because of this, there are now thousands of recipes for stir frying that are printed in cook books and magazines and are even popular searches in web sites throughout the world.

Here is a popular healthy and tasteful stir fry recipe that you can easy do and enjoy at home, THE CHINESE GREEN BEANS.  Delicious and spicy green beans, just like the dish at your favorite Chinese Restaurant.  Be careful with the sesame oil, or it can overpower your beans.  The preparation time is 10 minutes and it already includes steaming your beans. Cooking time is just 7 minutes.

INGREDIENTS: 

• 1 pound fresh green beans
• 2 tablespoons peanut oil or vegetable oil cooking spray
• 1 teaspoon gingerroot, peeled, minced
• 1 garlic clove, minced
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon brown sugar
• ½ teaspoon sesame oil
• ¼ teaspoon crushed red pepper flakes

PROCEDURE:

• Wash the 1 pound beans, trim the ends and remove the strings.
• Arrange the beans in a vegetable steamer (or a colander that will sit nicely in a saucepan) and place over boiling water.  
• Cover and steam for 5 minutes.
• Drain and plunge into cold water, then drain again.
• In stir frying, coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. 
• Add gingerroot and garlic and saute 30 seconds. 
• Add the beans, and saute 5 minutes.
• Combine 2 tablespoons water and remaining 5 ingredients.  Stir well until smooth. 
• Add to the beans in the wok, and cook for another 30 seconds or until thoroughly heated.  Stir fry constantly.   
• Serve hot immediately with steamed rice. 
• This recipe can also go very well with Chinese Fried Rice.  Here is a recipe for the fried rice.

INGREDIENTS:

• ¾ cup finely chopped onion
• 2 ½ tablespoons oil
• 1 egg, lightly beaten (or more eggs if you desire)
• 2 drops soy sauce
• 3 drops sesame oil 
• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
• ½ cup finely chopped carrot (very small)
• ½ cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you desire)

PROCEDURE:

• Heat 1 tablespoon of oil in a wok; add chopped onions and stir fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly. Mix egg with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
• Add ½ tablespoon of oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg [puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tablespoon of oil in wok; add selected meat to wok, along with carrots, peas and cooked onion; stir fry for 2 minutes.  Add rice, green onions, and bean sprouts, tossing to mix well; stir fry for 3 minutes.
• Add 2 tablespoon of light soy sauce and chopped egg to rice mixture and fold in; stir fry for 1 minute more and serve hot immediately.

Enjoy these recipes for stir fry at home and please continue cooking.

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Recipe for stir fry sauce

Recipe for Stir Fry Sauce

Whether you are looking to cook something fresh and healthy or you simply have little time to prepare a large meal, stir frying offers a quick and easy solution to satisfy your hunger. You can prepare and cook a nutritious beef stir fry with a variety of vegetables within half an hour.

Although you can buy ready-made stir fry sauces, making your own recipe for stir fry sauce is a simple task that will instantly give your stir fry a vibrant and authentic Chinese flavor.



THE THINGS THAT YOU WILL NEED:

• wok or a large frying pan
• ¼ cup soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoon toasted sesame seeds
• 2 tablespoon chopped scallions
• 2 cups broccoli florets
• 1 cup chopped mushrooms
• 2 cups sliced bell pepper
• ½ pound beef sirloin, cut into strips
• 2 teaspoon vegetable oil
• 1 teaspoon cornstarch

PROCEDURE:

How to prepare the secret sauce for this recipe.  This can also be good for any type of meat.

• Place the soy sauce, sesame oil and brown sugar in a small bowl and whisk together to mix. Add the chopped scallions, minced ginger and garlic and toasted sesame seeds.  Mix the ingredients thoroughly and place in a refrigerator for at least 30 minutes.

The Best Stir Fry Recipes by dm_51adb03bd5bcb   BEEF STIR FRY AND TERIYAKI SAUCE: This is a demonstration recipe for the use of this special home- made teriyaki sauce.

PROCEDURE FOR COOKING:

• Heat the oil in a wok or a large frying pan or skillet over medium high heat.  Once the oil is heated, saute the beef strips a few minutes until browned on all sides.  In stir frying the beef, leave the beef a few seconds before turning it over to its other sides to get enough heat from the wok.  Once cooked through, remove the beef from the wok and set aside.
• Add the broccoli florets, chopped mushrooms and sliced pepper.  Fry for 5 minutes to allow the vegetables to soften, stirring continuously.  
• Once tender but still crisp, pour the special stir fry teriyaki sauce you have prepared earlier over the vegetables and stir.   Allow the sauce to come to a simmer.  
• As the sauce begins to thickened, add the beef strips and cook for a further 5 minutes.  
• Dissolve the cornstarch in a little cold water and add to the wok or frying pan.  Simmer for another 2 minutes until the sauce really thickens.  
• Serve immediately while still hot.  Great with rice or egg noodles.

This recipe for stir fry sauce is a great revolution of the old ready-made teriyaki sauce sold in supermarkets today.  By learning how to make this sauce at home, you improve the taste of your dishes while enjoying the process of preparing special sauces for your stir fries.   Try making them at your kitchen and store them in your refrigerators for future stir fry ventures in at home.  They will prove great for the family and please do continue cooking.     

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