Basic Stir Fry Recipes

Steps:

• Melt butter/margarine in a medium skillet over low heat. Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces. Season with paprika, garlic salt and seasoned salt to taste.
• Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes. When chicken is cooked through add soup and water and let simmer, stirring. When liquid has reached the consistency of a sauce, the dish is done.

Steps:

• Peal garlic cloves. About 1/3 to 1/2 bulb worth.
• Chop garlic finely.
• Slice ginger root into strips like a tooth pick. About half the size of the amount of garlic depending on the strength of the ginger.
• Heat up oil in a wok.
• Add garlic and ginger.
• Stir fry garlic and ginger until it starts to brown. (about 10-20 seconds).
• Add pre-cut vegetables as necessary (adding in those that take longer to cook first, so that they are all done simultaneously).
• Stir fry as you like it.
• When about 80% done, sprinkle a little salt over the mixture.
• Then add a pinch of sugar.
• Complete stir frying.
• Serve over brown rice.
• If you want a simple sauce. Add a little corn starch to soy sauce and add toward the end of the stir fry. You can also add oyster sauce, but it usually contains MSG.

Steps:

• In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
• Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.

Steps:

• Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Put oil in pan, stif fry meat until cooked. Set aside
• Stir fry ginger and harder pieces of veg for 2 mins
• Add noodles and rest of veg, stif fry over high heat until just cooked
• Add back meat with soy and sesame oil. Cook couple minutes, serve.

Steps:

• Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
• Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.

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.