Moms Stir Fry Recipes

30-MINUTE STEAK STIR FRY RECIPE

Steps:

• In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
• Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion
• Slicing against the grain, cut the Steak into thin strips.
• Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.
• In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.
• Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.
• Serve as-is or along with your favorite side. Enjoy!

CHICKEN AND CHERRY TOMATO TOSS

Steps:

• In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
• In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.
• Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
• Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.
• Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.
• Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm.
• *Dark soy sauce adds handsome color and depth of flavor to stir-fry dishes, but is not essential to the recipe. Omit it if you don't have it on hand. It's a good background stir-fry seasoning, and keeps long and well, so consider buying a bottle if you stir-fry often.
• You'll have a pleasing amount of dark, delicious sauce, perfect for spooning over rice along with the spicy chicken. The sauce will be thin, Thai-style, since no cornstarch is used to thicken it.
• In a small bowl, combine lemon juice, sherry, soy sauce, salt and sugar and stir well. Set aside.
• Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well. Add green pepper and toss well. Cook, tossing occasionally, until fragrant, about 30 seconds.
• Push peppers and onions aside. Add shrimp and spread into a single layer. Cook, undisturbed, until most of the edges turn pink, about 1 minute. Toss well. Cook other side, about 30 seconds more.
• 4. Add lemon juice mixture and toss well. Cook, tossing occasionally, until shrimp are cooked through, 1 to 2 minutes more.
• 5. Add tomatoes and toss well. Cook, tossing once, for 1 minute. Add parsley and green onions and toss well. Transfer to a serving plate. Serve hot or warm.
• *To chop plum tomatoes, trim off stem end, and cut each tomato lengthwise into quarters. Cut each piece crosswise into 3 or 4 big chunks and transfer to a small bowl, leaving the juice and any easily released seeds behind on cutting board. Chopping the tomatoes in this way removes some of the juices and seeds and helps keep the sauce from diluting. These chopped tomatoes should be big, so they are in the sauce more as a vegetable than as a seasoning.
• In a bowl, combine sherry, water, dark soy sauce, if using, and cornstarch and stir well into a smooth paste. Add beef and stir to coat well. Set aside for 10 minutes.
• In a small bowl, combine chicken stock, soy sauce, sugar and salt and stir well.
• Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss well, until fragrant, about 15 seconds. Add beef mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well.
• Add chicken stock mixture, baby corn and water chestnuts. Cook, tossing occasionally, until beef is cooked through, about 2 minutes more. Add peas and cook, tossing once, for 1 minute more. Transfer to a serving plate. Serve hot or warm.
• TIP: To freshen the flavor of canned baby corn cobs, drain well, cover with cold water and drain again. Transfer leftover baby corn to a jar with water to cover. You can slice baby corn cobs crosswise into 3 or 4 chunks or into thin rounds, and add them to soups and salads just before serving.

MOM'S PALEO STIR-FRY

Steps:

• In a wok or large sauté pan, heat olive oil to medium high and sauté the chicken until cooked. Remove from pan and set aside.
• In the same pan, sauté the green onions and garlic.
• Add the bell pepper, zucchini, squash, carrot, mushrooms, and asparagus. Stir until the vegetables are crisp tender.
• Add coconut aminos and sesame oil, to taste. Stir.
• Add spinach and stir until it wilts.
• Enjoy!

JAPANESE MOM'S TOFU STIR-FRY

Steps:

• Remove tofu from container and drain. In a large bowl, mash the tofu with a potato masher. Place crumbles in a strainer and allow as much excess water to drain out as possible. (This is VERY important! Do not skip this step!).
• While tofu is draining in strainer, peel and shred carrots and prepare green onions.
• In a small bowl, combine soy sauce,sugar and mirin.
• In a large skillet, heat sesame oil. When oil is hot, add carrots and green onions. Saute for 2-3 minutes, add the tofu and mix together, continue to saute.
• Add soy sauce mixture. Allow to cook until carrots are tender but not over cooked.
• Serve over cooked rice.