Japanese Stir Fry Recipes

JAPANESE BEEF STIR-FRY

Steps:

• Slice beef into very thin strips.
• Mix cornstarch, broth, soy and sugar until smooth. Set aside.
• Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
• Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

JAPANESE STIR-FRY

Steps:

• Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
• Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
• Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
• Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
• Add in the veggies and cook until the rice is done.
• If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
• Serve over rice.

ASIAN STIR-FRY SAUCE

Steps:

• Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.