Easy Stir-Fry

Servings: 4

You will need
  • Choose a protein: 1-pound cut into bite-sized pieces (beef, pork, chicken, seafood or tofu)
  • Choose vegetables: 3-4 cups, cut into bite-sized pieces (bean sprouts, snow peas, cabbage, carrots, eggplant, celery, green beans, mushrooms, asparagus, bell peppers, pineapple, green onions, snow peas, zucchini, yellow squash, canned water chestnuts, baby corn)
  • Choose an oil: 3 tablespoons (peanut or vegetable oil)
  • Add seasonings (use all seasonings)
    • 1 medium onion
    • 1 tablespoon soy sauce
    • 1 tablespoon dry sherry (optional)
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger (can substitute ½ teaspoon ground ginger)
  • Choose a flavoring sauce
    • Sweet and Sour. Mix ¼ cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons cider or balsamic vinegar, 1 tablespoon brown sugar, ½ teaspoon hot red pepper flakes (optional)
    • Mix ¼ cup lemon juice plus 1 teaspoon lemon zest, ¼ cup chicken broth, 1 tablespoon soy sauce, 2 tablespoons sugar
    • Basil or Cilantro. Mix ¼ cup chicken broth, ¼ cup soy sauce, 2 teaspoons rice wine vinegar, ½ teaspoon sugar, ¼ cup shredded fresh basil leaves or ¼ cup chopped fresh cilantro.
    • Soy Sesame. Mix ¼ cup chicken broth, ¼ cup soy sauce, 2 teaspoons rice wine vinegar, 2 teaspoons toasted sesame oil, 1 teaspoon hot red pepper flakes, 1 teaspoon sugar.
  • Make thickening sauce: 2 tablespoons chicken broth mixed with 2 teaspoons cornstarch
Shopping list
  • Beef, pork, chicken, seafood or tofu
  • Vegetables: any mixture of bean sprouts, snow peas, cabbage, carrots, eggplant, celery, green beans, mushrooms, asparagus, bell peppers, pineapple, green onions, zucchini, yellow squash, canned water chestnuts, baby corn
  • Peanut or vegetable oil
  • Assorted seasonings
  • Onion
  • Soy sauce
  • Dry sherry (optional)
  • Minced garlic
  • Minced or ground ginger
  • Chicken broth
  • Cider, balsamic or wine vinegar
  • Brown sugar
  • Hot red pepper flakes (optional)
  • Lemon zest
  • Sugar
  • Basil leaves or cilantro
  • Sesame oil
  • Cornstarch
What to do
  1. Set 11- or 12-inch heavy skillet over low heat.
  2. Toss selected meat with soy sauce and sherry; prepare onion and other stir-fry vegetables.
  3. Mince garlic and ginger.
  4. Mix flavoring sauce.
  5. Mix cornstarch and chicken broth.
  6. Increase heat to high and turn on exhaust fan 3-4 minutes before you start cooking.
  7. Drizzle 1 tablespoon oil to coat pan and stir-fry selected protein. Cook in two batches. Set aside.
  8. Add 2 tablespoons to skillet and stir-fry onion for 1 minute.
  9. Add ginger, garlic and other vegetables, staggering additions.
  10. Return cooked protein to skillet.
  11. Stir in flavorings, then cornstarch mixture.
  12. Add two more tablespoons of chicken stock, if needed.
  13. Serve immediately.
[helpful]
Back to all recipes