Classic Stir Fry Recipes

CLASSIC BEAN SPROUT STIR FRY

Classic Bean Sprout Stir Fry image

Provided by Ming Tsai

Time 25m

Number Of Ingredients 6

Ingredients

Peanut oil to cook
1/2 cup thinly sliced scallions
1 tablespoon minced ginger
1 tablespoon sliced garlic
1 pound bean sprouts, hair removed
Salt and black pepper to taste

Steps:

In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

CLASSIC STIR-FRY

CLASSIC STIR-FRY image

Categories Vegetable Stir-Fry

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup reduced-sodium soy sauce, plus 2 Tsp., divided
2 tsp. sugar, divided
2 Tbsp. Mirin (Japanese rice cooking wine), divided, or non-fat, reduced-
sodium chicken broth plus a pinch of sugar
1/2 tsp. minced scallion (optional)
1/4 tsp. minced ginger (optional)
1 cup thinly-sliced chicken, meat, or fish
1 tsp. cornstarch
2-3 Tbsp. peanut or canola oil
1 cup cut-up green vegetable, e.g. snow peas, string beans, broccoli
1 cup cut-up red or orange vegetable, e.g. carrot, bell pepper, red onion
1 cup cut-up light-colored vegetable, e.g. bok choy, onion, zucchini
3 cups steamed rice (preferably brown)

Steps:

In a shallow pan, mix together 1/4 cup soy sauce, 1 tsp. sugar, 1 tablespoon Mirin, the scallion and ginger. Add chicken and marinate 10-30 minutes, then drain and pat dry with paper toweling. (Discard used marinade, which should never be reused, as it may be contaminated by potentially harmful bacteria and could lead to food-borne illness.) Meanwhile, mix together in a small bowl or cup the remaining soy sauce, Mirin and sugar with the cornstarch until well blended. Set aside to use later. Heat pan until very hot. Add 1 tablespoon of oil, or enough to stir-fry meat, and heat until very hot. Add meat and stir-fry until it turns color. Remove with slotted spoon and set aside. Using small amounts of oil as needed, stir-fry vegetables. Do not overcrowd the pan; cook in batches if necessary, starting with those that take the longest to cook. Transfer cooked vegetables to a covered dish to keep warm. When all the vegetables are tender-crisp, add back to the pan any that were removed and the meat. Stir the sauce to recombine and add, stirring until sauce thickens. Serve immediately with steamed rice.

QUICK BEEF STIR-FRY

Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

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