Easy Peasy Stir Fry Recipes

Steps:

• Heat oil in a wok over high heat.
• Add garlic, ginger, and scallions.
• Reserve some ginger and garlic.
• Stir fry to season.
• Add mushrooms, pea pods, broccoli, carrots, and mushrooms.
• Stir fry over very high heat quickly to distribute the seasoned oil evenly.
• Add soy sauce, rice wine vinegar, and reserved garlic and ginger.
• Add sesame and/or chili oil if using now, too.
• Stir fry another 3-5 minutes, until all veggies are done.
• Serve over brown rice.
• If you use instant brown rice, it cooks while you stir fry.
• NOTE: I use precut, bagged veggies for this (a brand called "broccoli wokly"), which simplifies things a great deal and still leaves it cheap.

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:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.