A quick and healthy stir fry are minutes away from your family’s table. But there are a few things that will ensure a delicious and perfectly cooked stir fry every time:
- Heat your pan. You don’t have to use a wok to cook great stir fry. But you do have to pre heat your pan. It will create that sizzle sound and caramelize food for that wok-seared flavor
- Marinate for flavor. Meat that is marinated in the simplest flavor, like soy, along with corn starch, will give your entire meal delicious depth of flavor, not to mention that crispy golden exterior
- Separate meat and vegetables. While stir fry is often a one pot dish including a combination of meat and vegetables, cooking them separately is the best way to get evenly cooked food. Cook seasoned meat first, then transfer to a bowl and cook remainder of vegetables. Add the meat back in, along with your stir fry sauce at the end.
Vegetable Fried Rice
- Cuisine: Asian
Ingredients
Scale
- 2 cups cooked Jasmin rice
- 2 eggs, scrambled
- 1/2 cup frozen peas
- 1/2 cup frozen chopped carrots
- 2 tbsp soy sauce
- 1 tbsp each of sesame seeds and sesame oil for garnish
- 1 tbsp canola oil
- 2 green onions, sliced thin
Instructions
- In a wok, set to medium-high heat, add half of the canola oil and swirl around to coat the bottom of the pan. Add the eggs and scramble quickly.
- Add a tablespoon of soy sauce and cook thoroughly. Transfer to a bowl.
- Add the other hand of the oil and place the cooked rice in the wok. Stir and toss until rice is tender.
- Add in the thawed peas and carrots, along with the scrambled eggs. Add the soy sauce and sesame oil and toss to coat.
- Add the sesame seeds and green onions, give a final toss, and place in a serving bowl.
Serve immediately.
Keywords: Vegetable Fried Rice
Fried Tofu with Sweet Chili Sauce
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 1 package extra firm tofu
- cornstarch
- canola or vegetable oil for frying
- 1 small bottle of sweet chili sauce
- 1 green onion, sliced very thin
Instructions
- Remove the tofu from the package and drain the liquid. Wrap the tofu in several sheets of paper towel and press, soaking up any additional liquid.
- Cut tofu into triangle-shaped bite-sized pieces. Place in a mixing bowl and add cornstarch a tablespoon at a time and toss the tofu. Cornstarch should coat each piece and tofu should be relatively dry.
- Heat a wok on medium heat and pour a quarter of an inch thick of oil in the pan. Place tofu wide side down in the pan, tofu should not be touching and don’t crowd the pan.
- After a couple of minutes, the tofu will be lightly browned and have a crunchy edge. Flip and continue to cook.
- Once lightly browned on all sides, remove the tofu and drain on a paper towel-lined plate.
- Repeat with remaining tofu.
- Place all the tofu in a large mixing bowl and add enough sweet chili sauce to coat.
- Toss, add the green onions and toss again. Serve immediately.
Keywords: Fried Tofu
Coconut Curry Shrimp and Vegetables
Ingredients
Units
Scale
- 1 cup peeled and deveined shrimp
- 2 cups chopped Savoy Cabbage or Bok Choy
- 1 cup sliced carrots
- 1 tsp ginger garlic paste (or one minced garlic clove and small knob of garlic)
- 1 tbsp green curry paste (you can substitute curry powder)
- 2 cans coconut milk
- 1 tbsp canola oil
- Fresh chopped basil for garnish
Instructions
- Heat a wok to medium high heat. When hot, add oil and garlic and ginger paste. Stir and immediately add green curry paste.
- Stir until it begins to melt and then stir in the coconut milk to combine. Toss in the cabbage and carrots and simmer until wilted and the carrots are softened but still have a little bite (about 5 minutes).
- Add the shrimp and cook for two minutes. Turn off the heat and make sure the shrimp is cooked through, it should be opaque.
- Pour into a large serving bowl and top with chopped basil. Serve immediately with rice or noodles.
Keywords: Coconut Curry Shrimp, Vegetables
Chicken and Broccoli Stir Fry
- Method: Stir Fry
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 large head of broccoli, florets chopped in bite-sized pieces (I also peel the stem and slice it into bite-sized pieces)
- 1 tsp fresh ginger garlic paste (this is a mixture of equal parts ginger and garlic pureed in a food processor or blender, along with a splash of canola oil. If you don’t want to go to the trouble, just mince one clove of garlic and a tiny knob of fresh ginger)
- 2 tbsp teriyaki sauce of your choice
- 2 tbsp sesame seeds
- 2 tbsp canola oil
Instructions
- Cube the chicken thighs and toss them with soy sauce and cornstarch. Set aside for a few minutes while cutting the broccoli and preparing your pan.
- Heat a large wok or stainless steel on to medium-high heat. Add one tablespoon of oil and add the ginger garlic paste. Stir it quickly and add the marinated chicken. Toss and stir vigorously (the pan and chicken should be sizzling) for several minutes until the chicken is browned on all sides.
- Transfer the meat to a plate and add the other tablespoon of oil to the pan. Add the broccoli and stir quickly. After a minute, add a splash of water to help lightweight steam the broccoli.
- After another minute, add the chicken back in, along with any juices. Add the teriyaki sauce and sesame seeds. Toss and cook for another two minutes.
- Transfer stir fry to a serving bowl and sprinkle with additional sesame seeds if desired. Serve immediately.
Keywords: Chicken and Broccoli, Stir Fry
